Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Base
Mango
Mango & cream cheese mixture
Utensils
One springform pan (approx. 18 cm in diameter), base lined with baking paper, sides greased
How it's done
Base
Finely grind the biscuits and poppy seeds using a food processor or mortar and pestle.
Melt the butter in a pan over a medium heat, allow to cool a little, mix with the biscuits.
Spread the mixture onto the base of the prepared tin, press down well with the back of a spoon or the base of a glass, creating an edge approx. 2 cm high.
Mango
Cut approx. 500 g of the mango into slices approx. 2 mm thick, cover and refrigerate.
Mango & cream cheese mixture
Puree the remaining mango, add the cream cheese and mix until smooth.
Stir in the egg, sugar and cornflour.
To bake
Spread the mixture over the biscuit base.
Bake for approx. 1 hr. in the lower half of an oven preheated to 160°C. Remove from the oven and refrigerate.
To decorate
Arrange the chilled mango slices on top of the tart in a rose design.
How-tos
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