Fruit Cart Tarts

Name: Fruit Cart Tarts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 1/2 cup melted butter; 1 egg; 1 box Miss Jones Organic Vanilla Cake Mix; 12 oz mascarpone or ricotta cheese; 1 jar Bonnie’s Coconut-Mango jam (see pro tips!); Zest from 2 limes; 1 tablespoon honey; cayenne pepper or adobo seasoning to taste; sliced fresh mango (you will need 2-3 large mangoes)

Fruit Cart Tarts

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Servings

Prep Time

20 minutes

Cook Time

15 minutes

Whenever we’re in southern CA, we always try to hit up one (or five) of the amazing fruta fresca carts servin’ up mouthwatering lime-and-chile seasoned slices of watermelon, jicama and mango. This fresh, zesty flavor combination was the inspiration for pretty perfect fruit cart tarts. And thanks to our friend Bonnie over at Bonnie’s Jams, we’ve got a vegan-friendly shortcut to a flavorful, creamy tart filling.

We’ve even got a foolproof cake mix crust that stays crispy without breaking apart. Lime, mango, honey and chile? Doesn’t get much better than that… let’s bake!

Ingredients

Crust

1/2 cup melted butter
1 egg
1 box Miss Jones Organic Vanilla Cake Mix

Filling

12 oz mascarpone or ricotta cheese
1 jar Bonnie’s Coconut-Mango jam (see pro tips!)
Zest from 2 limes
1 tablespoon honey
cayenne pepper or adobo seasoning to taste
sliced fresh mango (you will need 2-3 large mangoes)

Directions

Heat oven to 350 degrees F.
Using an electric mixer, combine butter, egg and cake mix on a medium setting for about 1-2 minutes or until fully combined. Be careful not to over-work the dough.
Split dough into 6 even pieces, roll into a ball and press into an even layer in each tart mold.
Bake tarts for 15 minutes or until the edges are golden brown.
Remove from oven and set aside for 5-10 minutes to cool. To remove finished shells, carefully flip pan over onto a cooling rack and whack the back of each tart tin 3-4 times with a wooden spoon. Tarts should fall out without any issue, if they stick they are likely undercooked… pop ‘em back in for a few minutes.
Stir together mascarpone cheese, honey, lime zest and a full jar of Bonnie’s Coconut-Mango curd.
Spread mixture across fully cooled tart shells and pop ‘em in the freezer for 5-10 minutes to chill.
Top chilled tarts with slices of fresh mango and a generous sprinkle of cayenne pepper or adobo seasoning to taste.

Recipe Note

Pro tips:

For vegan bakers: you can substitute egg and butter with a flax egg and 1/2 cup melted coconut oil to make a vegan crust. We are obsessed with Kite Hill Ricotta as a replacement for mascarpone, and Bonnie’s Jam is 100% vegan.
We used a 6-crust Nordicware tart pan and had the perfect amount of crust. – If you can’t find Bonnie’s Jam, don’t stress! Blend up 1/4 cup of fresh mango and add 1/2 cup honey, or substitute apricot jam.