Ingredients

For the crust shortcrust pastry 2–3 ripe mangoes, peeled, stoned, and cut into 1cm chunks ½ vanilla pod, chopped 4T white sugar 2T brown sugar juice of 1 lime icing sugar for dusting (optional)   For the sauce ½ cup of caramelised condensed milk ½ cup crème fraîche or sour cream  

Method

Preheat the oven to 220°C. Roll out a circle of pastry to fit a 20cm, loosebottomed flan tin and trim the edge. Prick the base, line with foil and fill with rice or baking beads, then bake for 15 minutes. Remove the foil and rice or baking beads, bake for 10 minutes more, then remove from the oven. Fill the tart with mango chunks, standing them vertically. In an electric spice grinder (or clean coffee grinder) process the vanilla pod and white sugar to a powder. Scatter this powder and the brown sugar over the fruit. Bake at the top of the oven for 30 to 35 minutes until the edges of the fruit are crisp. Drizzle the lime juice over the tart. To make the sauce, whisk together the condensed milk and crème fraîche or sour cream. Dust with icing sugar and serve warm with the sauce.   This recipe originally appeared in HL Food Issue 2014   READ MORE Mushroom & Pasta Frittata Berry Coconut Delight Goat's Cheese & Berry Salad