More than 1 hour
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- 1 packet (400g each) shortcrust pastry, at room temperature
- 2 cups (500ml) mango purée
- Juice (60ml) of 1 lemon
- ¼ cup (50g) castor sugar
- 8 egg yolks
- ¼ cup (60g) butter
- Fresh mango, sliced into slivers
- Handful of mint
- Toasted or fresh coconut flakes
- Pomegranate rubies
- Preheat oven to 180°C.
- Line a 20cm tart tin with pastry.
- Prick pastry base with a fork, place baking paper on top and fill with raw beans or rice.
- Blind bake tart base for 15 minutes.
- Remove beans/rice and paper and par-bake for an extra 3-5 minutes until base starts colouring. Leave base to cool.
- Combine mango purée, lemon juice, castor sugar and egg yolk in a glass or metal bowl.
- Place over a pot of water on the stove (to create a double boiler) and stir continuously on medium heat for 10-15 minutes or until curd mixture thickens.
- Add in butter and whisk until well combined.
- Cool slightly, then pour into the tart base.
- Preheat oven to 150°C.
- Bake tart for 25-30 minutes or until set. (The curd should have a thin film on top.)
- Cool completely, then chill in the fridge for 2-3 hours or until set.
- Serve tart with mango “roses” or slices, mint, coconut and pomegranate rubies, if you like.