Cherry Mango Tart

Name: Cherry Mango Tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 3 Eggs (size M); 250 g Sugar; 50 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 3-4 Tbsp Currant Jelly; 9 sheets white gelatine; 1 can(s) (425 ml) Mango; 200 g Low-fat curd; 200 g Mascarpone; 3 TABLESPOONS Lemon juice; 125 g Whipped cream; 1 package Vanillin sugar; 1 glass (720 ml) Sour cherries; 1 package Raspberry-flavoured red fruit jelly; 1-2 TABLESPOONS yellow jelly; 100 g small meringue; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

3 Eggs (size M)
250 g Sugar
50 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
3-4 Tbsp Currant Jelly
9 sheets white gelatine
1 can(s) (425 ml) Mango
200 g Low-fat curd
200 g Mascarpone
3 TABLESPOONS Lemon juice
125 g Whipped cream
1 package Vanillin sugar
1 glass (720 ml) Sour cherries
1 package Raspberry-flavoured red fruit jelly
1-2 TABLESPOONS yellow jelly
100 g small meringue
baking paper

Directions

1
Separate eggs. Beat egg whites until stiff. Add 75 g sugar. Stir in egg yolk. Mix flour, cornstarch and baking powder, fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Smooth the sponge cake mixture in it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 20-25 minutes.
2
Remove, let cool slightly, remove from the tin and let cool completely. Heat up 1 tablespoon currant jelly. Spread the base with it. Soak the gelatine in cold water. Drain the mango and collect the juice. Puree the mango in 100 ml mango juice. Mix with curd cheese, masacarpone, 100 g sugar and lemon juice. Squeeze the gelatine and dissolve at low heat. First stir 2 tablespoons of cream into the gelatine, then stir everything into the rest of the cream. Do not refrigerate the cream, as it will become firm too quickly. Whip cream and vanilla sugar until stiff. When the cream begins to gel, fold in the cream. Drain the cherries. Stir red fruit jelly powder, 75 g sugar and 4 tablespoons cherry juice until smooth. Bring the rest of the juice to the boil, fold in the cherries, allow to cool slightly.
3
Squeeze the gelatine and dissolve at low heat. First stir 2 tablespoons of cream into the gelatine, then stir everything into the rest of the cream. Do not refrigerate the cream, as it will become firm too quickly. Whip cream and vanilla sugar until stiff. When the cream begins to gel, fold in the cream. Drain the cherries. Stir red fruit jelly powder, 75 g sugar and 4 tablespoons cherry juice until smooth. Bring the rest of the juice to the boil, fold in the cherries, allow to cool slightly. Cover the cake base with the edge of the springform pan. Pour in a little cream, spread a few tablespoons of stewed cherries on top. Chill for about 4 hours, preferably overnight. To decorate, warm 1-2 tablespoons of redcurrant jelly and yellow jelly separately. Drizzle a few meringue spots with it. Crumble the remaining meringue. Decorate the cake with it
4
Cover the cake base with the edge of the springform pan. Pour in a little cream, spread a few tablespoons of stewed cherries on top. Chill for about 4 hours, preferably overnight. To decorate, warm 1-2 tablespoons of redcurrant jelly and yellow jelly separately. Drizzle a few meringue spots with it. Crumble the remaining meringue. Decorate the cake with it