Enjoy summer and all its fruitful bounty with the vibrant colour and tropical flavours of this fruity tart. Serve as is with a dusting of icing sugar or with extra fruit and mint leaves
Ingredients
- 300g mango chunks (about 1 large mango, prepared)
- 5 egg yolks
- 100g caster sugar
- 60g butter (melted)
- 1 lime zested and juiced
- 2 passion fruit
- whipped cream
For the pastry
- 300g plain flour, plus extra for dusting
- 150g cold butter cubed
- 2 tbsp caster sugar To decorate (optional)
- 1 mango cheek cut into thin slices
- small handful of coconut flakes (toasted)
- small handful of mint leaves
- 1 passion fruit pulp scooped out
Method
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First, make the pastry. Put the flour, butter and sugar in a food processor, and blitz until the mixture resembles breadcrumbs. Add 5-6 tbsp cold water, and pulse again until it comes together in a ball. Wrap and chill for 30 mins.
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Roll the pastry out on a lightly floured surface until 3mm thick. Use to line a 23cm loose-bottomed tart tin, leaving some overhanging. Chill for 10 mins. Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a sheet of baking parchment, then fill with baking beans. Put the tin on a baking sheet and bake for 15 mins, then remove the beans and parchment and bake for 5-10 mins more until the pastry is dry and lightly golden. Trim the excess using a serrated knife
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For the filling, blitz the mango chunks to a smooth purée using a hand blender, then add the egg yolks, sugar, melted butter, lime zest and juice, then blitz again until smooth. Stir through the passion fruit pulp to combine.
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Pour the filling into the baked pastry case, then return to the oven for 30-35 mins (still on the baking sheet) until the filling is set with a slight wobble. Check the tart after 25 mins – the curd will set from the outside in, so give the tin a gentle shake to see if it’s still liquid in the middle. If so, continue baking until set. Leave to cool to room temperature, then chill for 2-3 hrs until fully set.
5.Top with whipped cream and if you want to decorate the tart, arrange the mango slices around the edge so they’re slightly overlapping, then scatter over the the coconut flakes and mint leaves, and spoon over the passion fruit pulp. Will keep chilled for up to three days.