Mango Tart

What you need

• 1/3 cup macadamias
• 225 grams plain flour
• 50 grams icing sugar
• 75 grams cold salted butter
• 1 large egg

Method

1. 1

   Preheat oven to 190°C/170°C fan-forced. Place macadamias on a baking tray and roast for 6-7 minutes, until golden. Set aside to cool. Whiz nuts in a food processor until finely chopped. Add flour and sugar and whiz until combined. Add butter and whiz until a sandy texture. Add egg and pulse until dough forms a ball.

2. 2

   Roll out pastry between two sheets of baking paper into a 30cm circle. Freeze for 30 minutes. Use pastry to line a 20cm loose-based fluted tart pan, letting excess overhang. Chill for 20 minutes.

3. 3

   Line pastry with baking paper and fill with pastry weights. Bake for 30 minutes, then remove weights and paper. Cut away and discard excess overhanging pastry. Brush hot shell with extra beaten egg to seal and bake for another 5 minutes. Set aside to cool.

What you need

• 1 large mango
• 5 large eggs
• 185 grams caster sugar
• 125 ml double cream
• 2 tablespoons lemon juice

Method

1. 1

   For the filling, whiz mango flesh in a clean food processor until a smooth puree. Combine remaining ingredients in a large heatproof bowl and place over a pan of simmering water (don’t let base of bowl touch the water). Whisk until mixture is 50°C on a kitchen thermometer. Strain through a fine sieve into a large jug. Discard solids. Add mango puree and stir until thoroughly combined.

2. 2

   Reduce oven to 145°C/125°C fan-forced. Place tart shell in pan on oven rack and pour in filling. Bake for 1 hour, or until filling is set (it should still have a very slight wobble).

3. 3

   Set aside to cool to room temperature. Chill until ready to serve.