Mango and Passion Fruit Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the mango custard filling:</li><li class="ingredients-single-item">400g ripe mango flesh (about 2 large mangoes)</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp cornflour</li><li class="ingredients-single-item">For the passion fruit glaze:</li><li class="ingredients-single-item">6 ripe passion fruits</li><li class="ingredients-single-item">2 tbsp caster sugar</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">1 tsp powdered gelatine (optional, for firmer set)</li><li class="ingredients-single-item">Fresh mint leaves and edible flowers, for garnish (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or dried rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Blender or food processor</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry. In a food processor (or by hand using your fingertips), combine the flour, cold cubed butter, and salt until the mixture resembles fine breadcrumbs. The cold butter creates pockets of steam when baking, resulting in flaky pastry layers. Add the icing sugar and pulse briefly to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, pulsing until the dough just starts to come together. If needed, add the remaining tablespoon of water, but be careful not to overwork the dough – this develops gluten and makes your pastry tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently form into a disc without kneading. Wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and large enough to line your tart tin. Carefully drape the pastry over your rolling pin to transfer it to the tin, then gently press into the fluted edges. Don't stretch the pastry as it will shrink back during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Trim excess pastry, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork, then line with baking parchment and fill with baking beans or rice. This blind baking process ensures a crisp base without air bubbles. Refrigerate for 15 minutes to prevent shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Blind bake for 15 minutes, then remove the beans and parchment and bake for another 10-12 minutes until the pastry is golden and completely dry to the touch. The pastry should look matte, not shiny, indicating it's fully baked. Cool completely in the tin while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the mango filling, peel and chop your mangoes, then blend the flesh until completely smooth. Push through a fine mesh sieve to remove any fibrous bits – this extra step ensures a silky-smooth custard texture. You should have about 250ml of mango purée.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a medium bowl, whisk together the egg yolks, sugar and cornflour until pale and thick. The cornflour acts as a stabilizer, ensuring your custard sets perfectly without curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Heat the double cream in a saucepan until just below boiling point (small bubbles will form around the edges). Remove from heat and gradually whisk into the egg mixture, starting with just a little to temper the eggs without scrambling them.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-6 minutes). Be patient and keep the heat gentle – rushing this step can lead to curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from heat and stir in the vanilla extract and mango purée until fully incorporated. Pour the filling into the cooled tart case and smooth the top with an offset spatula. Refrigerate for at least 3 hours or preferably overnight to set completely.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the passion fruit glaze, cut the passion fruits in half and scoop the pulp into a small saucepan. Add the sugar and water. If using gelatine, sprinkle it over the mixture and let it stand for 5 minutes to soften before proceeding.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Heat the passion fruit mixture gently until the sugar dissolves and the gelatine (if using) has completely melted. Don't allow it to boil. Strain through a fine sieve to remove most of the seeds, reserving a few for decoration if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the passion fruit syrup to cool until just warm but still pourable. When it's reached room temperature but before it sets, pour it over the chilled mango filling, tilting the tart gently to create an even layer. If you'd like, sprinkle a few reserved passion fruit seeds decoratively over the top.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Refrigerate for at least 30 minutes to set the glaze. When ready to serve, carefully remove the tart from the tin by supporting the base. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Garnish with fresh mint leaves and edible flowers if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>This tart is best enjoyed on the day it's glazed, but will keep for up to 2 days in the refrigerator. The contrast between the buttery pastry, sweet mango filling, and tangy passion fruit glaze creates a truly spectacular tropical dessert that's worth the effort. Serve chilled for the best texture and flavor experience.</li></ol>