Mango tart - recipe

Ingredients

Recipe , Tart , Shelina permalloo , Mango

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1

Pre heat the oven to 190°C (fan 170°C, gas mark 5).
2
Cut the pastry into four circles, approximately 6 inches in diameter, score around the edge of the circles, approximately 1 inch in to create a case and place on a baking sheet.

For this step you'll need:
- 500g Puff pastry
3
Beat together the cream cheese, egg yolks, golden caster sugar, and half of the lime juice and zest until evenly mixed.

For this step you'll need:
- 300g Cream cheese
- 2 Egg yolk(s) (free range)
- 75g Unrefined golden caster sugar
- ½ Lime juice and zest
4
Place 1/4 of the cream cheese mixture in the middle of each pastry circle, keeping away from the edges to allow the mixture to spread whilst baking and top with sliced mango.

For this step you'll need:
- 2 Mango ripe, thinly sliced into 1/2 moons
5
Squeeze the rest of the lime juice over the top, along with a bit of grated zest.

For this step you'll need:
- ½ Lime juice and zest
6
Brush the entire tart with melted butter and place into the oven for around 12-15 minutes until the pastry rises and the top is lightly browned.

For this step you'll need:

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