Tropical Fruit Gateau
- For the pastry
- 1 ⅔ cups plain flour
- ½ cup butter (at room temperature, plus extra for greasing)
- ½ cup caster sugar
- 2 tablespoons praline paste
- 1 egg
- 1 pinch salt
- For the lime cream filling
- 1 cup milk
- 3 egg yolks
- ¼ cup caster sugar
- 2 tablespoons Corn starch
- 1 Lime (juiced)
- For the topping
- 3 Mangoes
Prepare the shortcrust pastry: Combine250 g plain flour in a mixing bowl with the sugar, praline and salt.
Make a well in the middle and add the chopped butter and whole egg. Work the pastry with your fingertips to create an even texture. Roll into a ball and chill in the refrigerator for an hour.
Preheat the oven to 200°C | 400F | gas 6.
Grease a round cake tin. Roll out the pastry and line the tin with it. Prick the base with a fork. Cover the pastry with baking parchment and fill with dry beans. Bake in the oven for 25 minutes.
Prepare the cream filling: scrub the lime under hot water, dry it well, and zest some of it before pressing the juice.
Pour the milk into a pan and bring to the boil. Beat the eggs yolks with the sugar until the mixture whitens.
Add the cornflour and stir in the hot milk, a little at a time, whisking constantly.
Place the mixture back on the hob and bring to the boil, whisking constantly for 2 minutes. Take off the heat and leave to cool before mixing in the lime juice. Chill in the refrigerator.
Peel the mangoes. Cut two of them into strips and the third one into small dice. Take the tart out of the oven, remove the beans and the baking parchment and leave to cool.
Spread the lime cream filling over the base and arrange the mango slices on top. Make a spiral of the mangoes in the middle, piercing them with a cocktail stick to help keep them in place.
Serve the diced mango alongside and sprinkle with lime zest and serve.