Lemon Tart With Mango And Dark Chocolate Topping - cooking recipe

Ingredients

225 g plain flour
150 g butter
1 egg
1 tablespoon water
2 large eggs
3 -4 lemons, juice and zest of
150 g caster sugar
300 ml double cream
2 ripe mangoes, peeled and sliced
50 g dark chocolate

Preparation

Prepare pastry: Mix by hand or food processor the flour and butter until it resembles breadcrumbs. Add egg and water. Mux until it forms a ball. Wrap in cling film and chill in the fridge for 30 minute
Roll pasty into a circle, about 3mm thick and line 25 cm flan tin. Chill for a further 10 minute.
Preheat oven to 200C and bake pastry case blind for 10 minute Remove paper etc, cook for further 15 minutes. Cool. (Or use a readymade 25cm pastry case.).
Reduce oven heat to 140\u00b0C.
Whisk eggs, sugar lemon juice and zest for a few seconds. Whisk in cream.
Pour lemon mixture into case and bake for 45-55 minuest until just set. Cool.
Arrange sliced mango over the tart, melt chocolate and drizzle it over the mango.