MANGO AND LIME TART BRÛLÉE

MANGO AND LIME TART BRÛLÉE image

Yield 6 - 8 people

Number Of Ingredients 12

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1 cup sugar
4 eggs
1 cup heavy cream
3/4 cup mango pulp, canned or fresh and puréed (about 1 large ripe mango)
Freshly squeezed juice of 2 limes and 1 teaspoon freshly grated zest of unwaxed lime
2 tablespoons brown sugar, for sprinkling
Whipped cream or crème fraîche, to serve
Sweet Shortcrust Pastry Dough:
1 lb. all-purpose flour (sifted if you have time)
A pinch of salt
4 oz. cold butter, cut into cubes
3 tablespoons sugar

Steps:

To make the dough, put the flour and salt into a bowl, then put the butter cubes in the middle. Using your fingertips, rub the butter lightly into the flour until the dough looks like bread crumbs. Stir in the sugar and enough cold water for form a soft but not sticky dough. Cover with plastic wrap and chill for 30 minutes. Roll out the dough to fit the pan, drape it over a rolling pin, then drape the pin over the tart pan. Press the dough into the corners, then roll the pin over the top to trim off the excess. Prick a few holes in the base, then line with parchment paper and fill with baking beans or small weights to prevent the dough from rising. Bake in a preheated oven at 350? for 10 minutes (this is called blind baking). Gently remove the baking beans and parchment, then return to the oven to cook for a further 10 minutes or until lightly golden. Remove from the oven and let cool. Put the sugar, eggs, and cream in a bowl and beat with electric beaters. Stir in the mango, lime juice, and zest. Pour into the pie crust and bake for 30 minutes or until the tart is just starting to set. Remove from the oven and let cool. Sprinkle brown sugar over the top and either put the tart under a preheated broiler or use a cook's blowtorch to melt the sugar until it is molten and bubbling. Serve with whipped cream or creme fraiche.