Рецепт Mango Tart with Ginger Biscuit Crust
by Swapna

Made this mango tart with the last mangoes of the

season. Instead of the regular Marie biscuit base I used Ginger biscuits this

time and it was a really good decision! We really liked the combination. If you

don’t like ginger biscuits use any other tea biscuits for the base. To maintain

the freshness of the mangoes you can bake the base and the filling a day ahead

and add mango pieces and whipped cream decoration just before serving.

Mango Tart with Ginger Biscuit Crust

(Recipe adapted from here)

(optional)

Method:

Preheat oven to

180°C.

Combine biscuits,

powdered sugar and butter. Transfer the mixture into a loose bottom 26 cm tart

pan. Carefully press mixture over bottom and up sides of tart pan.

Place tart pan on a baking tray. Bake until colour darkens, about 8 minutes.

Allow to cool completely.

Mix milk and Condensed Milk in a saucepan and

bring to boil.

Mix eggs, lemon zest and

cornflour in a mixing bowl then pour them into the hot milk mixture. Bring to

boil with constant stirring until the mixture thickens.

Turn off the heat and

add vanilla essence and allow the mixture to cool.

Spread the filling into

Spread filling into cooled Ginger Nut crust. Let it cool to a room temperature then gently scatter the

mango cubes on top.

Whip the cream and

powdered sugar for 5-6 minutes or until it becomes stiff. Use cream to garnish

the tart sides. Refrigerate until ready to use.

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