Name: Mango Cream Chease Tart recipe by Rehana Khambaty at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: For the sweet short crust pastry : 125g - Unsalted butter, softened; 100g - Caster (superfine) sugar; 1/4 tsp. Salt; 1 - Egg; 250 gm - Plain flour; For the tart filling: 250g - Packet cream cheese; 70 gm - icing (powdered) sugar; 300 ml - Double cream; 3 - Alphonso mangoes

Ingredients Serving: 4

For the sweet short crust pastry : 125g - Unsalted butter, softened
100g - Caster (superfine) sugar
1/4 tsp. Salt
1 - Egg
250 gm - Plain flour
For the tart filling: 250g - Packet cream cheese
70 gm - icing (powdered) sugar
300 ml - Double cream
3 - Alphonso mangoes

Instructions

To make the tart pastry, cream the butter, sugar and salt in the bowl of your stand mixer fitted with paddle attachment until well combined
Add the egg and mix until fully incorporated. Turn the mixer onto a low speed and mix in the flour until just combined.
Remove the dough from the bowl and shape into a flat disc. Wrap in cling film and refrigerate until completely chilled, about an hour.
Remove the pastry from the fridge about ten minutes before you're ready to roll it out.
Roll out the tart pastry until it is ⅛ inch thick, and a little bigger than your tart pan.
Lift the pastry off the bench and place it into the tart tin. Press it into the base and up the side, then trim off the excess around the edges.
Place the tart in the fridge to allow the pastry to chill for half an hour, then preheat the oven to 170 C.
Prick the tart shell all over with a fork, then bake, uncovered, for 20 - 30 minutes, until lightly golden. Set aside to cool and then remove from the tin
To make the cheesecake filling, using a stand mixer fitted with whisk attachment, whip the cream to soft peaks. Remove from the mixer and set aside. Using the paddle attachment, beat the cream cheese and icing sugar until light and fluffy.
Spread the cheesecake mixture evenly into the baked tart shell
Peel the skin off the mangoes and slice them into ½cm slices. Arrange the mango over the cheesecake in a rose pattern, starting on the outside and working your way in

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