Mango tart

• Preparation: 50 min

• Chilling time: 1h

• Baking: 20 min

• Servings: 6/8 people

Ingredients:

• Sweet pastry:

120 g butter

1 egg

70 g sugar

1 pinch of salt

250 g flour (preferably type 55)

• Mango cream:

1 Mango (approx. 450g)

2 tbsp sugar

2 tbsp cornstarch

2 tbsp lemon juice

• Mango-flavored whipped cream:

1 mango (approx. 450g)

500ml liquid cream 35% fat

1 tbsp icing sugar

• Decoration:

1 mango (optional)

Preparation:

• Sweet pastry:

1. In a bowl, mix the butter, sugar, and salt.
2. Add the whole egg and mix until well combined.
3. Add the flour and press the dough together with your hands.
4. When the dough begins to form, remove it from the bowl.
5. Work it on the counter until it becomes shiny.
6. Form a ball and lightly flour it.
7. Let it rest for at least 1 hour at room temperature, wrapped in plastic film.
8. Preheat the oven to 180°C (350°F).
9. Roll out your dough ball to form your tart base.
10. Place it in an approximately 26cm tart pan and prick the bottom of the dough.

*To prevent the edges of your pastry from collapsing during baking, you can add ceramic baking beads.

11. Bake your pastry for 20 minutes at 180°C (350°F).

• Mango cream:

1. Blend the mango cubes finely to obtain a puree.
2. Pass the puree through a sieve to make it smooth, then pour it into a saucepan.
3. Mix the cornstarch with the lemon juice in a separate container.
4. Then incorporate this mixture into the mango puree.
5. Heat the saucepan over low heat and stir. The mixture should thicken and become creamy.
6. You can remove it from the heat when it has thickened well.
7. Place it in a container and let it rest for at least 1 hour in the refrigerator before use.

• Mango-flavored whipped cream

1. Peel the mango and cut it into pieces.
2. Blend the mango pieces.
3. Whip the cream and sugar until stiff peaks form.
4. Gradually fold the whipped cream into your mango puree.
5. Place in a piping bag.
6. Chill for 1 hour.

• Assembly:

1. Once your tart base has cooled, spread the mango cream on the bottom.
2. Pipe your mango whipped cream over the cream and decorate as desired.

*I had a lot of mango, so I added fresh mango cubes on top.