Ingredients

Serves 4-6

200 gms caster sugar
4 eggs
250 mls cream
Pulp from 1 mango (200 mls)
Juice of 2 limes

Shortcrust sweet pastry (see method) or sweet pastry shell

Method

Prepare the tart shell. We LOVE pastry by the brand "Careme" and have found it is only sold in IGA supermarkets. Any shortcrust sweet pastry is OK but Careme is sublime. Find it if you can - you have to roll it out and blind bake it with weights etc but it's worth it. Alternatively you can just buy a sweet shell from the supermarket and it's ready to go.

Set tart shell aside.

Beat sugar, eggs, cream. Stir in mango and lime juice.

Pour mixture into prepared tart shell. Bake at 180˚C for 30 minutes.

Voila! Ready to eat!

Tip: I also buy mangos cheaply or in bulk and put the fresh pulp in a freezer bag and freeze it so it's ready to go for when mangoes aren't in season. You can use mangoes that are about to turn - i.e. the ones you wouldn't eat on their own are DELICIOUS in this tart. Like bananas for banana cake.