Golden Mango and Passionfruit Tart Recipe
How to Make a Golden Mango and Passionfruit Tart
Method
- Make pastry first. Beat 150g butter and 1 tablespoon sugar with an electric mixer until pale. Add the 2 egg yolks and mix to combine. Add flour, salt and water – mix until dough just comes together. Turn onto a lightly floured surface, shape pastry into a disc, wrap in plastic wrap and refrigerate until firm (1 hour).
- Roll out pastry between 2 sheets of baking paper. Line a buttered and floured 24cm diameter tart tin. Trim edges, prick base with a fork and refrigerate to rest (1 hour).
- Meanwhile, for custard, bring milk, vanilla and 120g sugar to the simmer in a wide saucepan. Whisk 4 yolks in a separate bowl, until pale, slowly whisk yolks into the milk, then whisk continuously over medium-high heat until very thick (4-6 minutes). Remove from heat. Stir through butter and salt. Transfer to a bowl, cover with plastic wrap and refrigerate until firm – at least 1 hour.
- Preheat oven to 180°C (or 160°C fan-forced). Blind-bake tart for 25 minutes by placing a sheet of paper and pie weights over the pastry (see the tip below if you don’t have pie wieghts). Remove paper and weights, then bake until golden and cooked through, about 15-20 minutes. Transfer to a serving plate and let it cool.
- Once tart is cooled, fill it with the custard and smooth out the surface.
- Thinly slice mango cheeks lengthways, then fan the slices. Carefully arrange over tart, until tart is completely covered. Drizzle with passionfruit pulp and refrigerate until ready to serve.
Tip: If you don’t have pie weights, use dried beans or uncooked rice instead.