Chocolate and mango tart from The Cardamom Trail: Chetna Bakes with Flavours of the East (page 69) by Chetna Makan

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Notes about this recipe

  • Hannaha100 on November 17, 2016

    Second try at this worked well. Made dairy-free using sunflower spread for butter and soy cream. Pastry took about 5 mins less than specified. Filling needed slightly longer than specified to set. Try to puree (and sieve) mango and zest lemons in advance as this slowed me down. Ultimately it tasted good, filling is like a subtly flavoured mango custard and I enjoyed the mango/chocolate combination - a bit different. Sliced well but didn't travel well - a bit fragile!

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