Lemon Tart With Mango and Dark Chocolate Topping

Submitted by Cat R.

"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."

 

• Ready In: 1hr 55mins
• Ingredients: 10
• Yields: 1 tart
• Serves: 6

ingredients

• 225 g plain flour
• 150 g butter
• 1 egg
• 14.79 ml water
• 2 large eggs
• 3-4 lemons, juice and zest of
• 150 g caster sugar
• 300 ml double cream
• 2 ripe mangoes, peeled and sliced
• 50 g dark chocolate

directions

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. Roll pasty into a circle, about 3mm thick and line 25 cm flan tin. Chill for a further 10 minute.
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. Reduce oven heat to 140°C.
5. Whisk eggs, sugar lemon juice and zest for a few seconds. Whisk in cream.
6. Pour lemon mixture into case and bake for 45-55 minuest until just set. Cool.
7. Arrange sliced mango over the tart, melt chocolate and drizzle it over the mango.