Lemon Tart With Mango and Dark Chocolate Topping

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READY IN: 1hr 55mins
SERVES: 6
YIELD: 1 tart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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