- 200g/7oz plain flour, plus extra for dusting
- 100g/3½oz butter
- 1 free-range egg
- 30g/1oz butter
- 30g/1oz caster sugar
- ½ mango, peeled and sliced
- 150ml/¼ pint double cream
- 2 tbsp icing sugar
- Preheat the oven to 200C/400F/Gas 6.
- Place the flour and butter in a food processor and pulse until the mixture resembles breadcrumbs.
- Add the egg and pulse again until the mixture comes together to form a soft but not sticky dough.
- Roll the dough out on a lightly floured surface to 0.5cm/¼in thick and trim the edges.
- Place the dough onto a baking sheet dusted with flour and bake in the oven for 8-10 minutes, or until crisp and golden-brown.
- For the mango, heat the butter and sugar together in a small non-stick frying pan until the sugar melts.
- Add the mango and cook for 2-3 minutes, or until the mango is well coated and caramelised.
- For the Chantilly cream, whip the cream and icing sugar together in a bowl until the cream forms soft peaks when the whisk is removed.
- To assemble the tart, arrange the mango in overlapping slices on top of the cooked pastry and drizzle over any pan juices.
- To serve, cut the tart into wedges and serve with a dollop of Chantilly cream.