Lemon Tart With Mango and Dark Chocolate Topping
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
6 serv.Step-by-step instructions
- 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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