Icing Sugar – 50g
Flour – 150g
Hung curd – 100g
Whipped cream – 200g
Icing sugar – 5 tbsp
Mangoes – 4
- For the tart base, mix together softened butter, icing sugar, flour and make into dough. Wrap in cling-film and let it chill for 30 minutes.
- Roll the pastry into a circle and shape it into a mould. Place butter paper on top of the pastry and fill it with dried beans. Bake the pastry shell in a pre-heated oven at 160 C for 15 minutes. Remove the beans and the butter paper and bake the tart for another 20 minutes or until it is fully cooked. Remove the moulds and let it cool.
- For the cream filling, mix hung curd, cheese, whipped cream along with icing sugar until smooth. Fill the tart shell with this cream mixture. Peel and slice 4 mangoes and arrange the mango slices over the cream.