Mango Lime Tart by Shelina Permalloo
| Serves: 6-8 | Chef: Shelina Permalloo | Category: Tarts | Course: Dessert | Machine: Mixer | Total time (min.): 30 |
Shelina's fresh and citrus packed mango lime tart is a decadent dessert that's refreshingly sweet. Great for serving at dinner parties, this dessert can be rustled up in just 30 minutes and using a fragrant mango curd, this delightfully exotic tart is sure to be a hit at the dinner table.
Ingredients
To make the mango curd:
- 200ml mango puree (tinned Alfonso preferred)
- 100g caster sugar
- 2tbsp lime juice
- 2 whole eggs, organic, free-range, medium size
- 115g cubed cold butter
- shop-bought large, sweet pastry case
For the topping:
- Fresh mango
- Fresh limes
- 300ml double cream
Tools
- Titanium Chef Patissier XL
Method
- In the Kenwood mixing bowl, weigh out the mango puree, sugar, cubed cold butter and then add in the eggs and lime juice
- Attach the scraper attachment and set it to 7 for 25 minutes and allow the warming bowl to do its work on the ingredients as you want the finished curd to be cooked until it's glossy and thick.
- Remove from the bowl and empty the contents into a container using a sieve to capture any lumps then allow to cool in a small container. Cover with a layer of cling film directly onto the curd to prevent a layer of ‘skin’ from forming on the curd.
- Whilst the curd is cooling, using the whisk attachment, whip up some double cream until you reach sturdy stiff peaks, this will take around 2 minutes to achieve.
- Using a shop-bought sweet pastry case, fill with the mango curd, and top with the freshly whipped double cream, top with fresh mango and some lime slices. Serve immediately