Lemon tart with mango and dark chocolate topping

Lemon and mango tart
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This easy to make dessert will definitely get your taste buds tingling. The sharpness of lemon and the sweetness of juicy mango make a wonderful combination.

The pastry is rather rich so make sure to use chilled, firm butter otherwise it will get very sticky when you are rubbing it in to the flour. If this happens just keep coating your hands lighly in flour until the pastry is workable and can be rolled into a ball. I do mean lightly, too much flour will give you a drier, harder pastry.

Serves 6


225 g plain flour
150 g  butter, chilled
1 small egg
6 eggs
rind and juice of 3 large lemons
150 g caster sugar
300 ml double cream
2 ripe mangoes, peeled and sliced
50 g dark chocolate, melted


Rub the flour and butter together until it resembles fine breadcrumbs. Add the egg and mix to form a ball, adding a little water at a time if needed. Wrap in clingfilm and refrigerate for 30 minutes.

Roll out the pastry into a circle 3 mm thick, and line the base and sides of a deep 25 cm tin, return to the fridge for 15 minutes to firm up.

Preheat the oven to 200C / Gas 6.

Line the pastry case with greaseproof paper and baking beans and bake blind for 10 minutes. Remove the paper and beans and return to the oven for a further 15 minutes until lightly golden and cooked. Cool.

Reduce the oven to 140C / Gas 1.

Whisk the eggs, sugar, lemon juice and zest together for a few seconds, then whisk in the cream until well mixed. Pour into the flan case and bake for 45-55 minutes until just set. Leave to cool completely.

Decorate with the mango slices and drizzle the melted chocolate over the top. Best served chilled.

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