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serves
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Ingredients
PASTRY
- 125 grams Unsalted Butter softened
- ½ cup Icing Sugar sifted
- 1 Egg
- 1 1/3 cups Plain Flour
- 1/3 cup Almond Meal
- 1 Mango sliced thinly, 430g
CURD
- 1 Mango chopped, 430g
- 1 cup Caster Sugar
- 2/3 cup Lemon Juice
- 3 Eggs
- 2 Egg Yolks
- 125 Unsalted Butter softened, chopped
Ingredients
PASTRY
CURD
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Instructions
- Beat butter and icing sugar until pale and creamy. Fold in egg and combined sifted flour and almond meal until soft dough forms.
- Turn out onto a lightly flour surface and shape into a disk. Wrap in cling film and refrigerate 30 minutes.
- Process mango, sugar and lemon juice in a food processor, scraping down the side occasionally, until smooth. Add eggs and yolks, whiz for 15 seconds.
- Strain curd mixture through a course sieve into a medium saucepan, pressing on solids with the back of a spoon to extract all liquid. Cook on low heat, stirring constantly for about 6 minutes until the mixture coats the back of a spoon (don't overheat).
- Remove from heat, whisk in butter. Transfer to bowl, cover surface with cling film and store in fridge 3 hours, til firm.
- Roll out pastry onto lightly floured surface until 3 mm thick. Using rolling pin, transfer to a greased 22 cm loose bottom fluted pan. Trim pastry. Refrigerate 1 hour.
- Preheat oven to 220°C (425°F) or 200°C (390°F) fan-forced. Line pastry with baking paper and beans or pasty weights. Bake 10 mins. Reduce oven temp to 180°C (350°F) or 160°C (320°F) fan-forced. Cook a further 12 mins.
- Spread curd into the cooled tart shell, refrigerate and top with slices of mango just before serving.
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