Mango and Black Lime Tart

Ingredients

• plain flour200g
• butter, cold and cubed120g
• powdered sugar60g
• almond flour25g
• egg yolk1
• cold water15g
• salt2g
• ripe mango purée300g
• whole eggs3
• egg yolks2
• caster sugar100g
• black lime (dried loomi), finely ground4g
• butter, softened80g
• heavy cream180g
• crème fraîche60g
• powdered sugar (for cream)20g
• fresh mango, thinly sliced1 medium
• toasted coconut flakes20g
• black lime, extra for dusting1g

Method

1. 1.Combine flour, powdered sugar, almond flour, and salt. Rub in cold butter until sandy.
2. 2.Add egg yolk and cold water. Press dough together, flatten into a disc, wrap, and chill 1 hour.
3. 3.Roll to 3mm, line a 22cm tart ring, and blind-bake (cuire à blanc) at 170°C for 15 min with weights, then 8 min uncovered until golden. Cool completely.
4. 4.Whisk mango purée, whole eggs, yolks, sugar, and ground black lime in a saucepan over medium heat. Stir constantly until thick enough to coat a spoon, about 8 min.
5. 5.Remove from heat, cool to 45°C, then blend in softened butter until glossy and smooth.
6. 6.Pour curd into the cooled tart shell, smooth the surface, and refrigerate at least 3 hours.
7. 7.Whip heavy cream, crème fraîche, and powdered sugar to soft peaks. Spoon or pipe over the tart.
8. 8.Arrange fresh mango slices on top. Scatter toasted coconut flakes and dust lightly with extra ground black lime.