Ingredients

Method

• 240 g cake flour
• 120 g butter, chilled and cubed
• 65 g icing sugar
• 1 t water
• 1 free-range egg, beaten
• 1 lemon, juiced
• caster sugar, for sprinkling
• 2 mangoes, thinly sliced, to garnish
For the filling, combine
• 2 x 385 g cans condensed milk
• 3 free-range egg yolks
• 3 lemons, juiced
• 6 granadillas, pulp scooped out

Method

Ingredients

Preheat the oven to 190°C.

Pulse the flour, butter, icing sugar and salt in a food processor until just combined. Add the water, egg and lemon juice and pulse until the mixture just begins to hold together.

Shape the pastry into a ball, wrap in clingfilm and chill for 30 minutes.

Roll out the pastry on a clean, lightly floured surface. Place the pastry into a 30 x 30 cm loosebottomed tart pan, prick several times with a fork and chill for 10 minutes.

Bake blind, with paper and baking beans, for 15 minutes.

Remove the baking beans and bake for a further 5 minutes, or until golden. Allow to cool.

Reduce the heat to 150°C.

Sprinkle the tart case with caster sugar, pour in the filling and bake for 20 to 25 minutes, or until the mixture has set but still has a slight wobble in the centre.

When cool, arrange the mango on the tart.