6 approximately 3 inch round short crust pastry shells
2 mangoes such as Alphonso or Langda peeled and diced
1 cup fresh cream
3/4 cup shelled, unsalted and roasted cashew pieces
1 large egg
2/3 cup castor sugar
2 tbsp butter, softened but not melted
1 tsp maida or all purpose flour
1/4 tsp salt
1 tsp vanilla extract
Grind the cashews to a chunky consistency with the salt. Beat the butter and sugar to a fluffy consistency by hand using a paddle spoon or use an electric whisk. Add the vanilla and beat again. Add the egg and beat until well mixed. Add the flour and cashews and beat until well incorporated.
Divide between the 6 tarts and smoothen tops with a spatula.
Bake on a pre-heated oven at 350 for 20 minutes until the frangipane is just golden but still soft.
Top with mango and fresh cream. Garnish with icing sugar and mint leaves.
Mango and cashew tart
- 200g plain flour
- 100g cold butter, cubed
- 25g fine white sugar
- 1 drop vanilla extract
- 1 egg yolk, beaten
- 100g butter, softened (For the frangipane)
- 100g fine white sugar
- 1 Whole egg plus leftover egg white beaten
- 120g ground plain unroasted, unsalted cashews
- 65g plain maida flour, plus extra for dusting
- 1 teaspoon vanilla extract
- 2 cups finely chopped fresh ripe mango
- Cold whipped cream, creme anglaise or chilled vanilla custard
- Mint leaves to garnish
|For the pastry |
Pulse the flour, butter and a pinch of salt in a food processor until the mixture resembles breadcrumbs. Add the sugar and pulse again. Add vanilla, yolk and 1-2 tbsp ice-cold water, and pulse until the dough just comes together. Tip out and shape into a disc. Wrap in plastic and chill 10 minutes. Roll out the pastry on a lightly floured surface into a 12-13 inch circle. Gently line your choice of tart pan with the dough, pressing it into the sides gently. Using a fork make holes all over the pastry. Chill for 30 mins.Preheat oven to 325F fan/gas 3 and put in a baking tray to heat.
For the frangipane
Whisk the butter by hand or in a mixer until creamy, then add the sugar and continue beating until light and fluffy. Gradually add the eggs, vanilla then stir in the ground cashew and flour .
Spoon the frangipane into the tart case or divide between cases and smoothen. Bake for 35-40 mins until the frangipane is set but moist.
Cool tart on a rack completely. Top with mango, garnish with a mint leaf just before serving accompanied by chilled whipped cream.
Photo Credit Deepa Netto
Author Tara Deshpande