Lemon Tart With Mango And Dark Chocolate Topping

• 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

1. 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
2. Roll pasty into a circle, about 3mm thick and line 25 cm flan tin. Chill for a further 10 minute.
3. 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.).
4. Reduce oven heat to 140u0b0C.
5. Whisk eggs, sugar lemon juice and zest for a few seconds. Whisk in cream.
6. Pour lemon mixture into case and bake for 45-55 minuest until just set. Cool.
7. Arrange sliced mango over the tart, melt chocolate and drizzle it over the mango.

flour, butter, egg, water, eggs, caster sugar, cream, mangoes, chocolate

Taken from www.food.com/recipe/lemon-tart-with-mango-and-dark-chocolate-topping-167385 (may not work)