Mango Custard Tart

• порції: 1 x 8inch tart

Інгредієнти

Mango Custard

385g Fresh Mango Puree (I used Alphonso and I got about 130g flesh per mango, so you need about 3)

60g Sugar

60g Butter*

95g Egg Yolks (about 6. You can also use 1 x whole egg and 45g Egg Yolks)**

½ - ¾ tsp Citric Acid (optional)

¼ tsp Flaky salt

Crumb crust

185g Biscuits – either home made (like 3pm oat biscuits), graham crackers or digestives work well

1 lime, zested

40g – 80g Butter (shop bought biscuits tend to need more butter, whilst home made tend to need less!)

Yoghurt Cream

100g Thick Greek yoghurt

100g Double cream

Optional: 15g Caster sugar

Plus lime zest, or amchoor to finish

Напрямки

First make the crumb: Blitz the biscuits into crumbs in a food processor or bash them up in a sealed bag using a rolling pin. Move into a bowl and grate in the lime zest.

Melt the butter then pour it into the crumb, agitating it as you go. You want to add enough that it holds together in a wet clump, but not much it feels greasy. This is not an exact science and it will depend on what biscuit you are using! Remember, you can always add more butter but you can’t take it away.

Take a loose bottomed 8inch tart tin and put a circle of greaseproof at the base to make it easier to remove later.

Pour the buttered crumb into it. First make the edges, then press the base in.

Heat oven to 170c fan. Bake the crumb case for 10 minutes until a little browned in places. If the crumb moves at all, press it back into shape gently using a spoon.

Remove flesh from mangoes, removing as much as possible. (See here for more info) Blend to a puree and pour into a bowl. Whisk in the sugar and egg yolks.

Melt the butter in a small saucepan then pour into the mango custard and whisk well. Finally add the salt and citric acid. Taste and season with citric and salt if needed. Pass through a sieve then pour into the prepared tart case. Smooth the top with palette knife.

Heat oven to 140c fan. Bake the custard tart until it reaches 76c-79c in the middle. Start checking at 20 minutes, but in my oven (which is unpredictable at temperatures below 170c), it took me about 30-40 minutes. It will still shake and wobble, though it will look more firm and glossy.

Remove from the oven and leave to cool for 30 minutes at room temp before transferring to the fridge to chill completely, around 3-4 hours. Overnight if you can!

If making the mango decoration, it’s best to do this before the tart chills so the fresh mango melds to the top better. Slice the mango either side of the pit (just look for the stem on top of the mango then slice either side of that) and carefully remove the lovely ‘cheeks’ using a sharp knife. Slice the mango into very thin slices, around 2mm if you can. Layer onto the tart. Wait to add the lime zest before serving as it goes a bit dry in the fridge.

To make the cream, whip the yoghurt and double cream (and sugar, if using) together until thick. Spoon generously onto slices of tart (remember it’s best to cut with a super sharp knife or a sharp serrated one, and please please god forbid clean your knife between slices)