for 8 pieces

Shortcrust pastry dough

250 g	white flour
50 g	sugar
1 pinch	salt
120 g	margarine, cut into pieces, cold
½ dl	water, chilled

Mango jelly

130 g	mangoes, cut into pieces
170 g	sugar
3 ¼ dl	water
½	lime *-*
2 tsp	agar-agar (morga)

Chocolate ganache

150 g	vegan dark chocolate, chopped
1 ½ dl	coconut milk

Mango rosette

2	mangoes cut lengthwise into approx. 3 mm slices
2 tbsp	pistachios, coarsely chopped

How it's done

Shortcrust pastry dough

Mix the flour, sugar and salt in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Roll out the dough on a lightly floured surface, place in the prepared tin, prick firmly, chill for approx. 15 mins. Cover the dough with baking paper, weigh down with dried pulses.

To blind bake

Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, remove the baking paper and pulses, bake for a further 10 mins. Remove from the oven, leave to cool completely on a rack.

Mango jelly

Puree the mango, transfer to a pan and add the sugar, place on the heat and stir until the sugar dissolves. Combine the water, lemon juice and agar-agar in a separate container, pour into the puree, bring to the boil while stirring, boil for approx. 2 mins., allow to cool slightly. Pour the jelly through a sieve and onto the tart base, leave to cool. Cover and chill for approx. 4 hrs.

Chocolate ganache

Place the chocolate in a bowl, heat the coconut milk in a small pan, pour on top of the chocolate, leave to stand for approx. 1 min., stir until smooth, allow to cool slightly. Pour the ganache on top of the jelly layer, leave to cool. Cover and chill for approx. 1 hr.

Mango rosette

Arrange the mango slices on top of the tart in a rosette shape, sprinkle with the pistachios.

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