Mango and Lime Tart

Ingredients: 

• 2 1/2 cups mango flesh  
• 2 limes juiced 
• 1 lime zested 
• 4 Egg yolk 
• 1/2 cup caster sugar 
• 2 tbsp corn flour 
• 125ml thickened cream 

Tart crust: 

• 140g butter melted 
• 1/3 cup desiccated coconut 
• 1/3 cup almond meal 
• 1 cup plain flour 
• 1/4 cup caster sugar  
• 1 lime zested 

Serve: 

• 1/2 mango sliced 
• 1/2 lime zested 
• 1/2 lime sliced thinly 

Method: 

1. Preheat the oven to 170C. 
2. Grease and line the base of a 25cm round tart tin with a removable base. 
3. Combine all of tart crust ingredients into a stand mixer and mix on medium speed until all the ingredients comes together into a crumbly dough. 
4. Turn the crumbly dough out into the tart tin, using your fingers press the mixture into the sides of the tin first then finish off with the base of the tin.  
5. Prick the base of the tart with a fork, line with a piece of baking paper and fill with a cup full of old dried beans or rice. Blind bake in the oven for 15 minutes. 
6. Once its cooked, discard the dried beans or rice and set aside to completely cool while the filling is made. 
7. To make the tart filling; combine the mango flesh into a blender or food processor and pulse until it is a smooth puree.  
8. Bring a medium saucepan filled half full with water up to simmering point. Combine the mango puree, lime zest and sugar into a metal or heat proof bowl and placed it over the top of the simmering water. 
9. Combine the lime juice and corn flour together in a cup and stir to remove any lumps before adding this to the bowl. Stir to combine. 
10. Once the mango mixture starts to bubble add one egg yolk at a time, continuously whisking to prevent lumps. Once all the eggs have been added keep whisking for 10-12 minutes while the custard thickens. Then add the cream and whisk for a further 5 minutes. The custard should be thick enough to coat the back of a spoon. 
11. Poor the mango custard while it's still hot into the cooled tart shell. Allow it too cool down before placing it in the fridge to set for at least 6 hours. 
12. To serve; arrange slices of mango and thinly sliced lime wheels over the top and sprinkle the lime zest over the top. 

Prep: 15-20 minutes 

Cook: 30 minutes plus 6 hrs setting time 

Store in the fridge