Ingredients
Marscapone filling
Method
1.Sift flour and icing sugar into a large bowl, mix in ginger. Using fingertips, rub in butter until mixture is crumbly. Mix in egg yolk and enough of the water so that ingredients just come together. Knead dough lightly on floured surface until smooth. Enclose in plastic wrap, refrigerate 30 minutes.
2.Grease two 12-hole (2-tablespoon/40ml) flat-based patty pans. Roll out half the pastry between sheets of baking paper into a 3mm (⅛-inch) thickness. Cut out 12 x 7.5cm (3 inch) rounds, press pastry rounds into holes of one pan. Prick bases all over with fork. Repeat with remaining pastry. Refrigerate 30 minutes.
3.Preheat oven to 220°C (200°C fan forced).
4.Bake cases about 12 minutes. Stand cases 5 minutes before transferring to a wire rack to cool.
5.Meanwhile, make mascarpone filling. Beat mascarpone, cream and honey in a small bowl with an electric mixer until smooth. Fold in mashed papaya and juice.
6.Using a vegetable peeler, slice papaya into small thin strips. Divide mascarpone filling into cases, top with papaya.
You can also make this pastry using a food processor. Process flour, icing sugar, ginger and butter until crumbly. Add egg yolk and enough of the water to make ingredients just come together. Knead gently on floured surface until smooth. You need 1 small papaya (650g) for this recipe.
Note
