THE GROUNDS MACADAMIA & MANGO TART
As the Summer months roll on, the long, lazy Sunday lunches are continuing to flow and the pressure to create an amazing spread grows. For a beautiful, delicious and texturally exciting finish to your meal, I wouldn’t recommend you go past this Macadamia and Mango Tart; here are a few reasons why.
Firstly, it’s fresh. When it comes to dreaming up new flavour combinations or dish ideas, I always start by looking at what’s in-season. Using seasonal produce will ensure you’re using the best quality ingredients and as they’re in abundance at this time of year, they’re usually the cheapest too!
Any dish that can be prepped prior to your occasion is a big winner in my books. To avoid going missing from the table for too long, I recommend making this ahead of time and simply adding a few finishing touches to garnish and serve. Less time in the kitchen – more time socialising.
This tart is well balanced with a buttery, rich shortbread crust, paired with a creamy macadamia filling and tropical, aromatic mangoes to finish. It’s well suited for the warmer months when you don’t want anything too heavy.
Lastly, without tooting my own horn too loudly, it looks pretty impressive! To really wow your guests and create something unique, get creative with your garnishes. We love using contrasting colours to make the dish come alive, so have added fresh mint and delicate lavender coloured florals to ours. However, I certainly recommend getting creative with your favourite flavour combinations. Come to think of it, a pop of red with some fresh sliced strawberries and raspberries would look divine too!
- Using fingertips, rub the flour and 100g of butter together in a bowl until the consistency resembles coarse breadcrumbs.
- Pour in 125g caster sugar and mix slightly to combine.
- Add 1 egg and work in to create a smooth dough
- Roll the dough into a bowl, wrap in cling film and chill for minimum 1 hour (or up to 2 days)
Macadamia crème patisserie
- Combine 4 egg yolks and 50g sugar in a bowl and whisk together using a balloon whisk for 1-2 minutes until the mixture turns pale.
- Tip in the cornflour and mix well.
- Combine milk and crushed macadamias in a saucepan and bring to the boil.
- Pass the boiling milk and pour over the mixture in the bowl, whisking continuously until everything is smooth.
- Pour the custard into the pan, place over a medium heat and simmer for 2 minutes, stirring continuously until thickened.
- Remove the pan from the heat and stir in 20g butter.
- Pour the custard into a clean bowl and cover the surface with cling-film to stop a skin forming. Leave to cool, then put in the fridge until completely cold. The custard will keep in the fridge for up to 2 days.
- In a food mixer, combine macadamia meal, almond meal, 100g caster sugar, 2 eggs and 75g butter and mix until well combined. The frangipane will keep in the fridge for up to 4 days.
- Combine cream, 150g caster sugar and vanilla paste in a bowl and whip until billowy.
- On a floured surface, roll out the chilled pastry to the thickness of a 3mm, use to line a 25cm loose-bottomed tart tin. Trim the pastry with a small knife but leave a lip hanging over the edge. Chill the tart case for at least 1 hour. If you have room to put it in the freezer, this would be ideal.
- Put a baking tray in the oven and preheat the oven to fan 180C/ conventional 200C/gas 6.
- Blind bake the tart for 15 mins using weight.
- When the pastry turns golden on the edge, remove the weights and egg wash the inside.
- When the pastry is evenly coloured, allow them to cool.
- Using a spatula, stir the crème pâtissière until smooth, then spread three-quarters of it over the base of the tart case.
7. Spoon the frangipane into a piping bag fitted with a 1cm nozzle. If you don’t have a piping bag, spoon the mixture into a tough plastic bag, squeeze it into the end, then cut off the tip. Pipe lines of frangipane evenly over the custard. Don’t worry about the gaps, as the frangipane will spread while cooking. Bake for another 7 mins.
8. Spread chantilly evenly over frangipane, and garnish with fresh mango slices and grated macadamias.