Mango cream tart with lime and ginger

Sweet mango, spicy-hot ginger, refreshing lime: a tart like a sunset on a tropical island.

Ingredients

• 200 g speculoos cookies (e.g. Biscoff)
• 80 g butter, melted
• 3 Blätter of gelatine
• 450 g mango puree
• 50 g granulated sugar
• 3 cm ginger, peeled and grated
• juice and zest of 2 limes
• 250 ml whipped cream
• zest of 1 lime for garnish

Steps

1. Finely chop the cookies in a blender.
2. Add the melted butter and mix well. Pour the mixture into a 23-centimeter tart tin (with a removable base) and press evenly onto the base and up the sides. Leave to set in the fridge for 20 minutes while you prepare the filling.
3. Place the gelatine leaves in a bowl of cold water and set aside.
4. Heat the mango puree, sugar, grated ginger and lime juice in a pan until the sugar dissolves. Simmer for 3 to 5 minutes, then remove from the heat and leave to cool slightly. Squeeze out the gelatine leaves to remove excess water and stir into the mango mixture until they dissolve.
5. In a separate bowl, whip the whipped cream to soft peaks. Stir a quarter of the whipped cream into the mango puree. Then carefully fold in the rest of the whipped cream and pour the mixture into the tart tin.
6. Chill in the fridge for 4 to 6 hours until the filling is firm. Garnish with lime zest before serving.DON'T MISS OUT!Sign up now for our newsletter.