12 May New Season Mango & Lemon Tart

Posted at 22:56h in Recipes by
0 Likes

New Season Mango & Lemon Tart

Ingredients
1 batch sweet short crust pastry
200g mango puree
300g cream
300g pure icing sugar
8 eggs beaten
1 lemon zest and juiced
2 tsp vanilla extract
2 mangoes, thinly sliced

Method
Blind bake pastry case for 10 minutes at 160c, set aside. Puree fresh mango so its nice and smooth. Mix in sugar, eggs, lemon zest, lemon juice and vanilla. Simmer over a double boiler (like making custard) to 60c, pour into blind baked pastry case then bake for 35 to 40 minutes at 120c. Allow to cool down to 5C. Serve with thinly sliced mango on top of the tart.

Makes 32cm tart tin
Recipe by Chef Dale Sniffen