Fruit Cart Tarts
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.