Mango tart with yoghurt and lime cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Quickly mix flour, butter in flakes, 1 pinch of salt, 35 g sugar and egg yolk, first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes. Roll out the dough into a circle (28 cm Ø) on a floured work surface. Line a greased, round, flour-dusted tart form with a lift-off base (24 cm Ø) with the dough, press down the edge. Prick the base several times with a fork. Line with baking paper and cover with dried peas

2. 2

   Bake blind in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Remove the base from the oven and place on a cake rack. Remove baking parchment and peas. Let the cake cool down for about 30 minutes

3. 3

   Soak the gelatine. Wash the limes and grate them dry. Remove the zests from 1 lime with a zest ripper and rub off the other peel. Halve the lime and squeeze the juice. Mix yoghurt, lime juice, grated zest and 100 g sugar. Squeeze gelatine, dissolve and mix with 2 tablespoons of the yoghurt mixture. Stir into the remaining mass. Chill for approx. 15 minutes until the mixture begins to gel

4. 4

   Whip the cream until stiff and allow the vanilla sugar to trickle in. Fold into the yoghurt mixture, spread on the shortcrust pastry base and smooth it down. Chill for 1 hour. Cut the mango off the stone. Peel and slice the fruit flesh. Spread the mango slices fan-shaped on the tart and decorate with the lime zests. Sprinkle the edges of the cake with grated coconut.

Nutrition Facts

KCAL
190 kcal

CARBS
24 g

FATS
9 g

PROTEINS
3 g