Mango and lemon tart
- Serves 8
- Prep time: 20 mins + 1 hour 15 mins chilling time and 40 mins resting time | Cooking time: 1 hrs 5 mins
Sweet mango and bright lemon flavours come together in a tart that brings a little sunshine to the table. Serve a slice after lunch or make it the finishing touch to a relaxed summer gathering.
Ingredients
- 1½ sheets ready-rolled sweet pastry
- 3 eggs, plus 2 egg yolks
- 2/3 cup (150g) caster sugar
- 2/3 cup (160ml) cream
- 1 tbsp lemon zest
- ¼ cup (60ml) lemon juice
- ½ cup mango puree (fresh, tinned or frozen)
- 1 cup thickened cream
- 1 fresh mango or 1 cup frozen mango, sliced, to decorate
- 1 lemon, sliced fresh or caramelised, to decorate
- ¼ cup (35g) pistachios, coarsely chopped
Method
- Line a 26cm removable-base tart tin with the pastry, joining and neatly trimming to fit. Prick the base with a fork 5-6 times. Line with baking paper and add baking weights or dried pasta. Transfer to the fridge for 15 mins to chill.
- Preheat oven to 190°C. Bake the pastry for 8-10 mins or until the edges are golden. Remove the baking weights or pasta and the baking paper and bake for a further 8-10 mins or until golden. Remove from the oven and brush with a little egg yolk to seal the pastry.
- Reduce the oven temperature to 170°C. In a medium bowl whisk the eggs, egg yolks, sugar, cream, lemon zest, juice and mango puree until smooth. Pour the mixture into the baked tart case and bake for 20-25 mins until just set in the centre with a little wobble.
- Allow the tart to cool for 40 mins before transferring to the fridge for 1 hour to chill. Top with a swirl of thickened cream and decorate with sliced mango, sliced lemon and chopped pistachios.
- Make it right: Here are a few handy tips to help you make this tart:
- Peaches, apricots or plums can be used if mango is not available.
- To caramelise the lemon slices, combine 1/4 cup (55g) sugar and 1/4 cup (60ml) water in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Add lemon slices, and reduce heat to low. Simmer until lemon is caramelised. Transfer slices to a baking tray lined with baking paper to set.
- Planning ahead? You can make this tart the day before serving and store it in the fridge, minus the toppings. Store the toppings in separate containers.