Lemon Tart With Mango and Dark Chocolate Topping |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 4 |
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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. 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.
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