Mango cream tart with lime and ginger
Sweet mango, spicy-hot ginger, refreshing lime: a tart like a sunset on a tropical island.
- Serves: 10 persons
Ingredients
- 200g speculoos cookies (e.g. Biscoff)
- 80g butter, melted
- 3Blätter of gelatine
- 450g mango puree
- 50g granulated sugar
- 3cm ginger, peeled and grated
- juice and zest of 2 limes
- 250ml whipped cream
- zest of 1 lime for garnish
Instructions
Step 1
Finely chop the cookies in a blender.Step 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.Step 3
Place the gelatine leaves in a bowl of cold water and set aside.Step 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.Step 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.Step 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.