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    You are in: Home / Recipes / Lemon Tart With Mango and Dark Chocolate Topping Recipe
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    Lemon Tart With Mango and Dark Chocolate Topping

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 55 mins

    40 mins

    1 hrs 15 mins

    Cat R.'s Note:

    From Somerfield Magazine. Mango and chocolate is a stylish, tropical addition to the lemon cream tart. Cook time does not include chill time - required for pastry making, allowing pastry case to cool, allowing lemon filling to cool. This time can be cut down by using a readymade pastry case.

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    Serves: 6



    Units: US | Metric


    1. 1
      Prepare pastry: Mix by hand or food processor the flour and butter until it resembles breadcrumbs. Add egg and water. Mux until it forms a ball. Wrap in cling film and chill in the fridge for 30 minute
    2. 2
      Roll pasty into a circle, about 3mm thick and line 25 cm flan tin. Chill for a further 10 minute.
    3. 3
      Preheat oven to 200C and bake pastry case blind for 10 minute Remove paper etc, cook for further 15 minutes. Cool. (Or use a readymade 25cm pastry case.).
    4. 4
      Reduce oven heat to 140°C.
    5. 5
      Whisk eggs, sugar lemon juice and zest for a few seconds. Whisk in cream.
    6. 6
      Pour lemon mixture into case and bake for 45-55 minuest until just set. Cool.
    7. 7
      Arrange sliced mango over the tart, melt chocolate and drizzle it over the mango.

    Ratings & Reviews:


    Nutritional Facts for Lemon Tart With Mango and Dark Chocolate Topping

    Serving Size: 1 (319 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 757.4
    Calories from Fat 424
    Total Fat 47.2 g
    Saturated Fat 28.5 g
    Cholesterol 229.0 mg
    Sodium 202.4 mg
    Total Carbohydrate 79.0 g
    Dietary Fiber 4.2 g
    Sugars 36.2 g
    Protein 10.9 g

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