Mango and passionfruit tart - Macphie


Method Makes 1 large tart

  1. Line 8″ or 10″ flan case with short crust pastry. Blind bake at 220°C for 10-15 minutes. Allow to cool

  2. Add the Macphie fru-ti o.t.t® Mango & Passionfruit dessert topping and ¾ of the passionfruit seeds into a small pan and heat until it reaches the boil and then turn off. Add the gelatine to the sauce and stir in. Allow to cool to approx. 30°C before pouring over the tart base about 5mm thick. Then freeze for approx. 1 hour

  3. Bring the Macphie Crème Brûlée to the boil, stirring continuously then allow to cool to approx. 30°C before pouring over the frozen tart approx. 1cm thick. Place in the fridge for 30 minutes until set

  4. Starting from the inside edge of the tart shell, lightly press thinly sliced mango slices into the Macphie Crème Brûlée at a 45° angle. Slightly overlap each slice around until you complete the first row around the edge, continue to the centre

  5. Heat up the nappage and brush generously over all the exposed mango

  6. Chill for 1 hour before serving