Here’s a delightful recipe for Alphonso Mango Tart, featuring a luscious custard filling and a subtly spiced cardamom pastry. Using tinned Alphonso mango pulp makes it accessible year-round!
You Will Need:
A 23cm (9in) deep, loose-bottomed fluted tart tin
- 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:
Prepare the Pastry:
- Sift the flour into a large bowl. Add the caster sugar and crushed cardamom seeds.
- Add the grated butter and rub into the flour until the mixture resembles breadcrumbs.
- Add the beaten egg yolk and bring the mixture together into a dough. Gently work the dough, shape it into a ball, wrap in plastic wrap, and chill in the fridge for 25–30 minutes.
Bake the Pastry Shell:
- Preheat the oven to 190°C (170°C Fan)/Gas 5.
- Line the base of the tart tin with a circle of baking paper.
- On a lightly floured surface, roll out the pastry to about 5–6mm (¼in) thick. Line the tart tin with the pastry, trimming off the excess by rolling a pin across the top.
- Prick the pastry all over with a fork. Cover with greaseproof paper and fill with baking beans.
- Bake for 30 minutes. Carefully remove the paper and baking beans, and bake for an additional 5 minutes or until the pastry is dry and lightly golden. Set aside.
Prepare the Mango Filling:
- Whisk the eggs and caster sugar together until well combined. Add the double cream and mango pulp, mixing thoroughly.
- Pass the mixture through a sieve into a jug to ensure it’s smooth and free of lumps.
Bake the Tart:
- Place the pastry case (still in the tin) on a baking tray. Pour the mango filling into the case.
- Slide the tray into the oven and bake for 30 minutes or until the filling has set.
- Turn off the oven and leave the tart inside for a few more minutes.
Cool and Serve:
- Allow the tart to cool fully before removing it from the tin.
- Serve chilled and enjoy the tropical flavor!
