Lemon Tart With Mango and Dark Chocolate Topping

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: 1 hr 55 mins
• Serves: 6
• Yields: 1 tart

Ingredients

• 225  g plain flour
• 150  g butter
• 1  egg
• 1  tablespoon 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.