250g ginger nut biscuits, processed to fine crumbs
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
120g butter, melted
250g tub mascarpone
200g good quality white chocolate, chopped
150ml thickened cream
½ tsp sea salt
1/4 cup pepitas (pumpkin seeds), toasted
1 cup (220g) caster sugar
½ cup water
125g punnet raspberries
125g punnet blueberries
1 mango, peeled, thinly sliced
Long strips of orange zest, to serve
Icing sugar, to dust (optional)
Lightly grease a 2cm-deep, 22cm (base) loose-based round tart tin. Combine biscuit crumbs, cinnamon, nutmeg and butter in a large bowl. Press into base and sides of prepared pan using the back of a teaspoon. Refrigerate for at least 30 minutes or until firm.
Melt the mascarpone and chocolate together in heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl does not touch the water. Do not stir the mixture while over the heat – it will thicken into a sticky mess. Once melted (about 8-10 minutes) remove bowl from pan, stir gently to combine and set aside to cool completely.
Meanwhile, whip the cream to soft peaks. Fold cream into chocolate. Spoon the filling into the pastry case, smooth top and sprinkle with salt. Refrigerate for 30 minutes or until filling is firm.
Line a baking tray with baking paper. Spread pepitas evenly onto baking tray. In a medium saucepan, heat sugar and water over medium-low heat for 5 minutes or until sugar dissolves. Increase heat to high, bring to the boil and cook, without stirring, until sugar mixture turns deep golden, swirling pan occasionally (about 6-7 minutes). Quickly pour caramel over pepitas and spread with a heat-proof spatula into a thin layer. Cool until hardened. Break into large pieces.
To serve, top with fruit, orange zest and pepita praline. Dust with icing sugar, if desired.