Recipe Laura Bakhtiarian | Photos Naomi Giatas
This summery dessert will be a total crowd-pleaser!
Time 3 hours 50 minutes
Serves 8
Ingredients
Crust:
- 200g Lotus Biscoff cookies
- 100g unsalted butter, melted
Filling:
- 450g Foodland Fresh Mango (approximately 2 medium mangoes)
- 2 eggs
- 300ml sweetened condensed milk
- ½ tsp salt
- Juice of 1 Foodland Peculiar Picks Lime
Garnish:
- 150g whipping cream
- 1 tbsp icing sugar
- ½ tsp vanilla paste
- 1 ripe Foodland Mango, halved lengthwise and thinly sliced
- Rosemary flowers (optional)
Method
- Preheat the oven to 175°C.
- Blitz the Biscoff cookies in a food processor until fine crumbs form. Add melted butter and mix until evenly combined.
- Press the mixture firmly into the base and sides of a rectangular tart tin. Bake for 8–10minutes, then set aside to cool slightly.
- To make the mango filling, blend the fresh mango into a puree. In a mixing bowl, whisk together mango puree, eggs, condensed milk, salt and lime juice until smooth and creamy.
- Pour the filling mixture into the cooled crust, then put it in the oven and bake for 20–25minutes or until the filling has just set in the centre. Hot tip: it should still have a slight wobble.
- Remove from the oven and let cool completely, then refrigerate for at least 2 hours.
- In a cold bowl, whip the cream, icing sugar and vanilla together until soft peaks form.
- To serve, spread or pipe whipped cream over the chilled tart. Arrange the thin slices of mango on top and finish with edible flowers (optional). Serve chilled.
We used: Foodland Fresh Mangoes
There’s nothing quite like the taste of a perfectly ripe mango, and Foodland makes sure customers can enjoy them at their very best. Known for their commitment to freshness and quality, Foodland always brings in the finest produce, and their mangoes are no exception!
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