mango cheesecake tart

Ingredients:

for the sweet shortcrust pastry:
126g unsalted butter
100g caster sugar
1/4 tsp salt
1 egg
250g plain flour

for the tart filling:
250g cream cheese
70g icing sugar
300ml double cream

topping:
 3 mangoes



Method:
sweet shortcrust pastry:
cream the butter, sugar and salt in a bowl until well combined. add egg and mix until fully incorporated, turn the mixer on low speed and mix until the flour is just combined. remove the dough from the bowl and shape into a flat disc. wrap in clingfilm and refrigerate until completely chilled, about an hour, remove pastry from the fridge 10 minutes before you roll it out. grease a 9 inch tart tin and flour your bench. roll out the pastry and then press into the base and up the sides of the tin, trim off the excess. place tart in fridge again for 30 minutes and then preheat oven to 170 degrees C. prick the tart shell all over with a fork and then bake uncovered for 20-30 minutes, until lightly golden. set aside and remove pastry from tin.

cheesecake filling:
beat the cream to soft peaks set aside and then beat the cream cheese and icing sugar until light and fluffy, fold in cream in the cream cheese filling, spread the filling mixture evenly into the baked tart shell.

topping:
peel the skin off the mangoes and slice them into 1/2 cm slices. arrange the mangos over the cheesecake in a rose pattern, starting on the outside working inwards.

Happy baking!!! :)