Case
260gm flour
40gm Chelsea Icing Sugar
185gm cold butter, diced
2 tbsp finely chopped glace ginger
1 egg yolk
2 tsp iced water

Filling Ingredients
250gm Mascarpone
80ml thickened cream
2 tbsp honey
70gm mashed papaya
1 tbsp lime juice
½ small papaya, seeded

Process flour, Chelsea Icing Sugar, butter and ginger in a food processor until crumbly. With motor operating, add egg yolk and enough of the water to make the ingredients come together. Turn dough onto a floured surface and knead it gently until smooth. Wrap pastry in plastic; refrigerate for 30 minutes.
Grease a 12-hole muffin pan. Roll out the pastry between sheets of baking paper until it’s about 4mm thick. Using a cup or similar object slightly larger than the muffin indent to cut out 12 circles. Press these into the muffin pan and prick the bases with a fork. Put the pan in the fridge for 30 minutes.
Preheat oven to 200˚C.
Bake the cases for about 12 minutes or until golden. Stand cases for 5 minutes before transferring to a wire rack to cool.
Meanwhile, beat the mascarpone, cream and honey in a small bowl with an electric mixer until smooth. Gently fold in the mashed papaya and lime juice.
Using a vegetable peeler, slice the papaya into thin strips. Pipe the mascarpone filling into the cooled cases and top with the sliced papaya and lime segments if you wish.

From the TV show Chelsea New Zealand's Hottest Home Baker.