Delicious mango tart

Ingredients for 1 servings:

• 120 g flour
• 1 pack lemon peel, grated
• 1 pinch of salt
• 30 g powdered sugar
• 60 g butter
• 1 egg(s)
• 5 sheets of gelatin
• 2 mangoes, ripe
• 2 lime(s), untreated
• 100 g sugar
• 250 g quark
• 400 ml sweet cream

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

for tart lovers

Knead the flour with the lemon zest, salt, powdered sugar, butter, and egg to form a smooth shortcrust pastry and chill for about 30 minutes. Then roll out the dough, place it in a greased tart tin, pull up the edges, and prick several times with a fork. Line the base with baking paper and peas and bake blind at 170°C in a preheated oven for about 15 minutes. Remove the peas and baking paper and bake for a further 8 minutes, then let rest in the tin for 10 minutes, remove and allow to cool completely. Now soak the gelatin in cold water. Peel and stone one of the mangoes, remove the stone, and cut it into pieces. Puree the second mango, the grated zest of one lime, the juice of both limes, and the sugar, and stir in the quark. Dissolve the gelatin according to the instructions and first mix it with 5 tablespoons of the quark cream, then stir it into the entire cream. Whip the cream until stiff, and as soon as it begins to set, fold in the cream. Spread the cream on the base with 2/3 of the mango pieces, then garnish the top with the remaining mango. Cover the tart and chill for about 2 hours. My personal tip: I spread some dark jelly, dissolved in the tart before it sets, and blended it over the top with a brush. It should look like a watercolor painting, bringing a touch of South Sea magic to the coffee table.