Mango tart with condensed coconut milk cream Edible_images

Bottom:

• 200g of flour
• 25g of sugar
• pinch of salt
• 100g cold butter (diced)
• 4 tablespoons of cold water

Cream:

• 450g Alphonso mango pulp 
• 200g  condensed coconut milk
• 50g corn starch
• 50g of sugar
• pinch of salt
• 45g butter (diced)

On top:

• 2 cubes of dark chocolate

Cake base:

1. Knead flour, sugar, salt and butter.
2. Add cold water and knead again as quickly as possible.
3. Place the dough in the freezer for 15 minutes.
4. After this time, roll out the dough to 2-3 mm, line the baking tin with it and prick it with a fork.
5. Chill again in the freezer for 15 minutes.
6. Bake at 175 degrees for 15 minutes with weights and for another 15 minutes without weights.

Cream:

1. Mix the mango pulp with the condensed milk in a pot.
2. Heat over low heat with sugar and salt.
3. Gently mix in the starch.
4. Heat until thickened, remove from heat and combine with butter.

Spread the chilled cream over the base. Refrigerate the tart until the cream has completely set. Serve sprinkled with grated dark chocolate.