How would I 'set' mascarpone in a little tart so its firm? Eggs? Flour?

[soupfiend]

I want to make something similar to Yorkshire Curd Tarts but I want to use mascarpone instead of curd cheese or ricotta

But how do I get it to set, should I mix it with eggs and flour, or only one or the other, or cornflour? I dont want to lose or dilute the creamy taste too much

The cheesey part of a cheesecake recipe should work.

Thanks, I found this..... so 4 eggs to 500g of mascarpone but also with a block of cream cheese, which I didnt really want to use, do you think the cream cheese adds to the firming up or not?

https://madcreationshub.com/recipe/baked-mascarpone-cheesecake/

Look up Mary berry apricot brioche, she uses a mascarpone custard then bakes it. One egg and bit of sugar to one tub of mascarpone, need to whip it.

You just need the egg to set.

Brilliant, I will give this a go