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Mango & rose tart
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 339
  • Fat about 20g
  • Carbohydrates about 32g
  • Protein about 5g
This is needed
This is needed for 6 piece
Base
  • 100 g butter biscuit
  • 25 g poppy seed
  • 75 g butter
Mango
  • 2 mangoes (approx. 600 g)
Mango & cream cheese mixture
  • 100 g double cream cheese
  • 1 eggs
  • 0.5 tbsp cornflour
  • 30 g sugar
Tools
  • One springform pan (approx. 18 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Base
Finely grind the biscuits and poppy seeds using a food processor or mortar and pestle.
Melt the butter in a pan over a medium heat, allow to cool a little, mix with the biscuits.
Spread the mixture onto the base of the prepared tin, press down well with the back of a spoon or the base of a glass, creating an edge approx. 2 cm high.
Mango
Cut approx. 500 g of the mango into slices approx. 2 mm thick, cover and refrigerate.
Mango & cream cheese mixture
Puree the remaining mango, add the cream cheese and mix until smooth.
Stir in the egg, sugar and cornflour.
To bake
Spread the mixture over the biscuit base. Bake for approx. 1 hr. in the lower half of an oven preheated to 160°C. Remove from the oven and refrigerate.
To decorate
Arrange the chilled mango slices on top of the tart in a rose design.