This Morning's Torta di limoni e mango

by Gino D'Acampo

Published Tuesday, 19 March 2013

This Morning's Gino D'Acampo bakes a sweet and tasty 'torta di limoni e mango' - the best lemon and mango tart.

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Ingredients:

50g ground almonds
200g plain flour
½ teaspoon of salt
2 tablespoons of icing sugar, plus extra for dusting
130g chilled butter (diced)
2 mango (peeled and cut into ½ cm dice)
2 medium egg yolks
1 egg white (beaten)

For the filling:

200g golden caster sugar
150ml double cream
4 medium eggs
Grated zest and juice of 2 unwaxed lemons

Method:

Place the flour, butter, ground almonds, salt and icing sugar in a food processor and whizz to make fine crumbs. Add in the egg yolks with 2 tablespoons of water and pulse until the mixture comes together to make a firm but moist dough.
On a floured surface, lightly shape the pastry into a ball, then roll out and use to line a 20cm fluted flan tin. Chill for at least 30 minutes.
Line the pastry case with greaseproof paper, fill with baking beans and bake in the middle of a preheated oven at 190º for 10 minutes. Lift out the paper, return to the oven and continue to bake for a further 5 minutes until the pastry is dry. Brush the pastry with the egg white and return to the oven for 5 more minutes until the egg white has dried and the pastry is shiny. (This process will prevent the pastry going soggy once the filling is poured in).
Lower the oven temperature to 150º.
For the filling, whisk the caster sugar and the eggs until foamy. Beat in the cream with the lemon zest and juice. Arrange the mango cubes on the bottom of the empty tart case and pour over the lemon mixture.
Bake in the middle of the oven for 45 - 50 minutes until just set. (Don't worry if it's wobbly in the centre as it will set as it cools).
Cool at room temperature, slip out of the tin, then dust with plenty of icing sugar. Serve at room temperature with crème fraîche.