Mango-passion fruit tart

Name: Mango-passion fruit tart
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 180 g Flour; 50 g Diabetic sweetness; 1 Egg (Gr. M); 75 g cold butter; 7-10 Tbsp 1 p. custard powder vanilla (for cooking; for 1/2 l milk); 1/2 l Pineapple Passion Fruit Nectar; 150 g Cream curd; 7-10 Tbsp Sweetener; 150 g Whipped cream; 300 g Mango pulp; 50 g Passion fruit pulp; 7-10 Tbsp Mint

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

180 g Flour
50 g Diabetic sweetness
1 Egg (Gr. M)
75 g cold butter
7-10 Tbsp 1 p. custard powder vanilla (for cooking; for 1/2 l milk)
1/2 l Pineapple Passion Fruit Nectar
150 g Cream curd
7-10 Tbsp Sweetener
150 g Whipped cream
300 g Mango pulp
50 g Passion fruit pulp
7-10 Tbsp Mint

Directions

1
Knead the flour, sweetness, egg and butter in pieces until smooth. Roll out the dough round (approx. 28 cm Ø) and line a greased tart tin (24 cm Ø) with it. Prick the base several times with a fork.
2
Cover and chill for about 30 minutes.
3
Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes. Take out, let cool down.
4
Stir the pudding powder and 5 tablespoons of nectar until smooth. Boil up the rest of the nectar. Bind with pudding powder. Leave to cool slightly and spread on the tart base. Chill for about 2 hours.
5
Sweeten the curd with sweetener. Whip cream until stiff and fold in. Spread the mixture on the tart. Cut 2/3 mango meat into slices, puree the rest. Spread both with passion fruit on the cream. Decorate with mint.