YAPC Cookbook: Deserts

Mango Tart

• 100g digestive biscuits
• 100g butter
• 3 tbsp caster sugar
• 3 gelatine leaves
• 1 large, very ripe mango, flesh pureed
• 250ml double cream, whipped
• 200g cream cheese
• 50g soured cream
• strawberries or strawberry sauce made with crushed strawberries and icing sugar to serve

Serves 6

Prep 30 mins

+ chilling time

1. Heat the oven to 180C/fan 160C/gas 4.
2. Make the base by whizzing the biscuits, butter and sugar together in a food processor, press into the base of a round 20cm springform tin and bake for 5 minutes.
3. Soak the gelatine in cold water, add it to 6 tbsp of the mango puree and heat until it dissolves. Add this back to the rest of the puree.
4. Whisk the cream, cream cheese and soured cream together and fold in the mango puree.
5. Pour the mixture over the biscuit base, smooth the surface and chill for about 30 minutes.
6. Cut into 6 or more pieces and serve with strawberries or strawberry sauce.