Ingredients

4 tamarillos
12 sweet pastry shells (we used store-bought)
120g mascarpone
120g ricotta
½ lemon (finely grated zest and juice)
2 tablespoons honey
6 sprigs mint

Method

Peel and slice tamarillos

In a bowl mix the mascarpone, ricotta, lemon zest, juice and honey until combined

Spoon mascarpone mixture into pastry shells

Top with tamarillo slices and garnish with mint leaves

Refrigerate until ready to serve