Mango and Lime Tart
Prep time: 20 mins
Cooking time: 30 mins + 6 hrs setting time
Serves: 8-10 portions
Ingredients:
Filling:
- 2 1/2 cups mango flesh
- 2 limes, juiced
- 1 lime, zested
- 4 egg yolks
- 1/2 cup caster sugar
- 2 tbsp cornflour
- 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
To serve:
- 1/2 mango, sliced
- 1/2 lime, zested
- 1/2 lime, thinly sliced
Method:
- Preheat the oven to 170°C.
- Grease and line the base of a 25cm round tart tin with a removable base.
- Make the tart crust: In a stand mixer, combine all crust ingredients and mix on medium speed until the mixture becomes a crumbly dough.
- Press the crumbly dough into the tart tin, starting with the sides, then covering the base.
- Prick the base with a fork, line it with baking paper, and fill with dried beans or rice for blind baking. Bake for 15 minutes.
- Remove from the oven, discard the beans or rice, and allow the crust to cool completely.
- Make the filling: Blend the mango flesh in a blender or food processor until smooth.
- Bring a medium saucepan of water to a simmer. Place a heatproof bowl over the simmering water and add the mango puree, lime zest, and sugar to the bowl.
- In a separate cup, mix the lime juice and cornflour until smooth, then add this to the mango mixture, stirring to combine.
- Once the mango mixture starts to bubble, add the egg yolks one at a time, whisking continuously to avoid lumps. Cook for 10-12 minutes while the custard thickens.
- Add the cream and whisk for a further 5 minutes, until the custard is thick enough to coat the back of a spoon.
- Pour the hot mango custard into the cooled tart shell. Let it cool to room temperature before refrigerating for at least 6 hours to set.
- To serve, arrange mango slices and lime wheels on top, and sprinkle with lime zest.
