Mango – Orange – Iced Tart

Ingredients for 1 servings:

• 100 g biscuit(s) (orange biscuits)
• 3 eggs
• 70 g sugar
• 1 pinch of salt
• 1 orange(s) (zest and juice)
• 1 sprig(s) mango(s), nicely ripe
• 250 ml whipped cream

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

A light dessert for every season

Place the biscuits in a freezer bag and crush with a rolling pin. Line a shallow tart tin with half of the biscuit crumbs. Grate the orange zest and juice the orange. You will need 4 tablespoons of juice. Separate the eggs, setting the egg whites aside; you will need them later. Whisk the egg yolks and sugar until foamy. Bring the water to a boil, then place the mixing bowl with the egg yolk and sugar mixture in a bain-marie. Whisk in the salt and orange juice. Continue beating in the bain-marie until the sugar is completely dissolved and the mixture is thick. Fold in the orange zest. Peel the mango, remove the flesh from the pit, and cut into small cubes. Whisk the cream and egg whites separately until stiff peaks form and fold both into the custard. Pour the cream evenly over the biscuit crumbs. Distribute the mango cubes and the remaining biscuit crumbs evenly on top. Place the tart in the freezer and let it freeze for about 4 hours. Note: If you use the orange biscuits (orange baked goods) from my profile, the tart gets a nice cinnamon note and is a great dessert for the Christmas menu.