- 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
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.