Tuesday, February 26, 2008
Fast and French 2 - Mango Tart
I usually prefer fresh fruit, but it's different with mango. The tinned (or home-made) fruit in slight syrup has a heavenly taste, which goes fine with, guess what ... cardamom :).
This recipe is very light, easy and fast. And French.
It won't disappoint you.
ready sweet shortcrust pastry
1 tin mango in light syrup
6 tbsp sugar (plus more for sprinkling)
6 tbsp double cream
crushed cardamom seeds from 2 pods
Line a round tin with the shortcrust pastry, prick with a fork, cover with baking paper and ceramic baking beans to weigh the pastry down. Place in the fridge for some 20 minutes.
Place the pastry in a preheated oven to some 170-190 degrees for 15-20 minutes. In the final 5 minutes remove the baking paper and the beans.
Place the slices mango over the pastry and pour over the filling carefully.
To prepare the filling just whisk well all the ingredients and fill in the pastry case.
Return to the oven and bake more 20 minutes on 180-200 degrees until golden-brown. Sprinkle with sugar and leave for a couple of minutes.