Mango Cream Tart by Tynnelle. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Mango Cream Tart

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Ingredients

8 portion(s)

Mango Cream Tart

125 g plain sweet biscuits
60 g Butter
3 ripe mango
60 g caster sugar
2 level tsp lemon juice
3 teaspoons gelatine
250 g cream

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6

15min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
- Recipe is created for
  TM 21
9

Recipe's preparation

Preparing the base

Weigh 125g biscuits and crush for 10s, speed 7. Put aside

Add 60g butter and melt 1min 30s, 50 degrees, speed 2.

Add crushed biscuits back into the bowl. Mix 10s, speed 3 or until combined.

Press mixture into an 18cm pie plate and chill in the fridge.

Preparing the filling

Place flesh from 2 mangos into bowl and puree 10s speed 5.

Add sugar and lemon juice and mix, 5s, speed 3.

Sprinkle gelatine mixture into a separate small bowl then place small bowl over another bowl of hot water to aid in dissolving the gelatine.

Add dissolved gelatine mixture to the mango pulp and mix 5s, speed 3. Put mango mixture aside in a bowl.

Place butterfly into the bowl and add all of the cream. Whip cream for 30s, speed 3 until desired thickness. Watch closely to avoid over whipping. Keep 100g of the whipped cream aside for serving.

Add remaining cream to the bowl of mango puree and gently fold to combine.

Spoon into pie crust and chill for 1-2 hours prior to serving. Decorate with mango slices and extra cream to serve.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.