Mango tart with orange frangipane
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 12 portions |
Ingredients
- 4 sprigs mint
- 150 ml orange juice
- 2 gelatin sheets
- 3 mangoes
- 2 oranges, zested and juiced
- 250 g almonds, ground
- 6 eggs
- 50 g caster sugar
- 50 g unsalted butter
- 150 g dates
- 50 g desiccated coconut
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pre-heat oven to 165˚C
- Place coconut and dates in a food processer and blend until it resembles fine breadcrumbs.
- Add the juice of 1 orange to the date mixture until it comes together.
- Line a 20 cm tart tin with the date mixture, by pressing it into a thin layer covering bith the base and sides.
- In a stand mixer add your butter and cream, slowly add the caster sugar until mixture is light and fluffy.
- Add beaten eggs one at a time mixing well after each addition.
- Add ground almonds and orange zest and mix well.
- Pour the almond mixture into tart casing and spread mixture out smoothly and evenly.
- Peel mangos and cut the sides off, thinly slice each side into 2mm thick slices lengthwise.
- Layer the mangos on top of the almond mixture making sure to fan it out beautifully.
- Bake for 35 – 45 minutes. Then remove from the oven and allow the tart to cool.
- Sponge gelatin in a bowl of cold water then melt in the microwave.
- Pour gelatin mixture into orange juice whisking continuously until all the gelatin has been added.
- Allow the gelatin to cool before pouring over the cooled tart. If the tart is not cooled the orange mixture will take much longer to set.
- Place the chilled tart on a round platter and garnish with sprigs of mint. Serve.
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