Mango & rose tart
Ingredients
- Base
- 100 g butter biscuit
- 25 g poppy seeds
- 75 g butter
- Mango
- 2 mango (approx. 600 g)
- Mango & cream cheese mixture
- 100 g double cream cheese
- 1 eggs
- 0.5 tbsp cornflour
- 30 g sugar
- Utensils
- One springform pan (approx. 18 cm in diameter), base lined with baking paper, sides greased
Total time: 1hr 30m
Preparation Time: 30m
Servings
For
6 piece
Nutritional Information
Contains 339 Kcal, 5g Protein, 32g Carbohydrates, 20g Fat
Ingredients
- Base
- 100 g butter biscuit
- 25 g poppy seeds
- 75 g butter
- Mango
- 2 mango (approx. 600 g)
- Mango & cream cheese mixture
- 100 g double cream cheese
- 1 eggs
- 0.5 tbsp cornflour
- 30 g sugar
- Utensils
- One springform pan (approx. 18 cm in diameter), base lined with baking paper, sides greased
Instructions
Video instructions-
Base
Finely grind the biscuits and poppy seeds using a food processor or mortar and pestle. - Melt the butter in a pan over a medium heat, allow to cool a little, mix with the biscuits.
- Spread the mixture onto the base of the prepared tin, press down well with the back of a spoon or the base of a glass, creating an edge approx. 2 cm high.
-
Mango
Cut approx. 500 g of the mango into slices approx. 2 mm thick, cover and refrigerate. -
Mango & cream cheese mixture
Puree the remaining mango, add the cream cheese and mix until smooth. - Stir in the egg, sugar and cornflour.
-
To bake
Spread the mixture over the biscuit base. Bake for approx. 1 hr. in the lower half of an oven preheated to 160°C. Remove from the oven and refrigerate. -
To decorate
Arrange the chilled mango slices on top of the tart in a rose design.
