Desserts
Alphonso mango tart
With its rich, fruity, custard filling on a cardamom-scented sweet pastry base, this Alphonso mango tart is perfect for a summer dinner. It uses tinned pulp so you aren’t limited to the short Alphonso mango season.
Ingredients
For the pastry
- 200g/7oz plain flour, plus extra for dusting
- 25g/1oz light brown caster sugar
- 4–5 green cardamom pods, seeds removed and crushed
- 125g/4½oz cold unsalted butter, grated
- 1 free-range egg yolk, beaten
For the mango filling
- 4 large free-range eggs
- 175g/6oz caster sugar
- 175ml/6fl oz double cream
- 175g/6oz tinned Alphonso mango pulp
Method
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To make the pastry, sift the flour into a large bowl, then add the caster sugar and crushed cardamom seeds. Tip in the butter and rub into the flour until the mixture resembles breadcrumbs.
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Add the egg yolk and bring the mixture together into a dough. Work the dough gently, then shape it into a ball, wrap and chill in the fridge for 25–30 minutes.
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Preheat the oven to 190C/170C Fan/Gas 5. Line the base a deep, 23cm/9in loose-bottomed fluted tart tin with a circle of baking paper.
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On a lightly floured work surface, roll out the pastry to around 5–6mm/¼in thick. Line the tart tin with the pastry, then use a rolling pin to roll across the top and cut off the overhanging dough.
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Prick the pastry all over using a fork, cover it with greaseproof paper and then fill the tin with baking beans. Bake for 30 minutes.
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Carefully remove the paper and baking beans, then bake for a further 5 minutes or until the pastry is cooked and dry. Remove from the oven and set aside.
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For the filling, whisk the eggs and sugar together, then add the cream and mango pulp and mix thoroughly. I like to pass the mixture through a sieve into a jug to ensure there are no lumps. Put the pastry case (still in the tart tin) on a baking tray and pour in the filling.
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Slide the tray into the oven and bake for 30 minutes or until the filling has set. Switch off the oven and leave the tart in the oven for a further few minutes.
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Leave to cool fully before removing the tart from the tin.
Alphonso mango tart