Serves 4
THE MIX
eggs 2
sugar 1/2 cup
cream 1/2 cup
raw mangoes 100g, peeled and grated
THE TART SHELL
butter 2 1/2 tbsp, chilled and cubed
sugar 2 tbsp
flour 5 tbsp
egg 1/2, beaten
vanilla essence a few drops
water 1 tbsp
To make the shell, rub the butter, sugar and fl our until it resembles coarse breadcrumbs. Add the egg, vanilla essence and water and knead into a soft dough. Wrap in cling-fi lm and store in the refrigerator for at least an hour.
Roll the pastry into a sheet, about 1/2cm thick. Place the pastry in loosebottom tart moulds measuring 8 inches in diameter. Press the pastry fi rmly to the moulds. Top with dried kidney beans and bake in a pre- heated oven at 180°C for 15 minutes. Remove the beans from the baked shell and apply egg wash to the inside of the shell. Bake for another 5 minutes. Remove and cool.
To prepare the tart mixture, mix together the eggs, sugar, cream and grated raw mangoes until well combined. Pour the mixture in the cool tart shells and bake in a pre-heated oven at 140°C for 15 minutes, then reduce the temperature to 120°C and let it bake for 20-25 minutes.
Check if it has set or keep in the oven for another couple of minutes. Remove and chill for at least two hours. Caramelise the top of the tart with a blowtorch or in case the blowtorch is not available, you can skip this step. Serve cold.