White Chocolate And Mango Cream Tart Recipes

MANGO CREAM TART

Steps:

• Preheat oven to 350°. Place cookies, almonds and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet., Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack., For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and 1/4 cup honey until combined. Beat in orange juice and extract. Fold in whipped cream. Spread over crust. , For glaze, in a small saucepan, mix preserves and remaining honey. Cook and stir over low heat until melted; press through a strainer. Toss mangoes with lemon juice. Arrange mango slices over filling; add strawberries and blackberries to form the eyes and mouth. Brush with glaze. Store in the refrigerator.

WHITE CHOCOLATE AND MANGO CREAM TART

Steps:

• Using a hand held electric mixer at low speed, beat the flour, coconut, butter, sugar, egg yolks and almond essence in a deep bowl until the mixture forms a soft dough.
• Lightly grease a 23 cm tart tin with a removable base.
• Press the pastry onto the bottom and sides of tin and prick with a fork.
• Chill the base for 30 minutes.
• Preheat oven to 180°C.
• Line the pastry case with non-stick baking paper and fill with baking beans.
• Bake blind for 10 minutes.
• Remove beans and bake for a further 5-7 minutes until golden.
• Prepare the custard filling.
• In a small saucepan over a low heat, melt the white chocolate with the cream, stirring until smooth. Set aside.
• Combine the cornflour, plain flour and sugar in a medium sauce pan.
• Stir in the milk gradually and place over medium heat and cook stirring constantly, until the mixture has thickened.
• Beat the egg yolks in a small bowl.
• Slowly add about 1 cup hot milk mixture stirring constantly.
• Return the yolk mixture to the rest of the sauce in the pan and stirring constantly.
• Bring the custard filling to a gentle boil and stir constantly until thickened.
• Stir in white chocolate until well blended.
• Cool to room temperature.
• To prevent a skin forming cover with plastic wrap.
• Beat whipping cream until soft speaks form.
• Fold approximately 1/2 cup of the whipped cream into the white chocolate custard then spoon into pastry.
• Arrange slices of mango on top of the custard.
• Spoon remaining flavoured cream into a large piping bag fitted with a star tip.
• Pipe the cream in a scroll pattern in parallel rows on top of the tart, keeping the rows about 1 cm apart.
• Carefully sprinkle the toasted flaked almonds between the rows.
• Serve tart chilled.