Cheesecake tart with mango
Creaminess of the cheesecake pairs perfectly with the sweet mango.
PREP TIME 30 minutes | TOTAL TIME 1 hour + refrigeration | SERVES 6
INGREDIENTS
Palm sugar syrup
- ½ cup shaved palm sugar
- 2 tbsp lime juice
Cheesecake tart with mango
- 1 ½ cups flour
- 2 tbsp caster sugar
- 75 g butter
- 500 g cream cheese
- ⅓ cup milk
- ¼ cup caster sugar, extra
- 2 medium mangoes
- ¼ cup coconut flakes, toasted
METHOD
Palm sugar syrup
STIR palm sugar and juice together in a small saucepan over low heat until sugar dissolves. Cool.
Cheesecake tart with mango
PROCESS flour, sugar, butter and 125g cream cheese until a dough starts to form. Knead dough on a lightly floured surface until just combined. Wrap in plastic wrap; refrigerate for 30 minutes.
ROLL pastry between two lightly floured sheets of baking paper until large enough to line an 11cm x 35cm loose-based rectangular tart tin. Lift pastry into pan, ease into base and sides; trim edges. Prick base with a fork. Refrigerate for 30 minutes.
LINE a tart case with baking paper; fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for a further 15 minutes or until pastry is golden. Cool.
MEANWHILE, process milk, extra sugar and remaining cream cheese until smooth; fill cooled tart case with cream cheese mixture, spread evenly.
CUT cheeks from mangoes. Cut into thin wedges, leaving the skin on if edible. Arrange mango on tart. Serve tart sprinkled with coconut and drizzled with palm sugar syrup.
FOOD TEAM TIP: Place the coconut in the cold oven while the oven is preheating for 6 minutes to toast. Cut flesh from around mango stone and freeze for a smoothie.
Cheesecake Tart with mango
Ingredients
- Palm sugar syrup
- ½ cup shaved palm sugar
- 2 tbsp lime juice
- Cheesecake tart with mango
- 1 ½ cups flour
- 2 tbsp caster sugar
- 75 g butter
- 500 g cream cheese
- ⅓ cup milk
- ¼ cup caster sugar, extra
- 2 medium mangoes
- ¼ cup coconut flakes, toasted
Instructions
Palm sugar syrup
Stir palm sugar and juice together in a small saucepan over low heat until sugar dissolves. Cool.
Cheesecake tart with mango
Process flour, sugar, butter and 125g cream cheese until a dough starts to form. Knead dough on a lightly floured surface until just combined. Wrap in plastic wrap; refrigerate for 30 minutes.
Roll pastry between two lightly floured sheets of baking paper until large enough to line an 11cm x 35cm loose-based rectangular tart tin. Lift pastry into pan, ease into base and sides; trim edges. Prick base with a fork. Refrigerate for 30 minutes.
Line a tart case with baking paper; fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for a further 15 minutes or until pastry is golden. Cool.
Meanwhile, process milk, extra sugar and remaining cream cheese until smooth; fill cooled tart case with cream cheese mixture, spread evenly.
Cut cheeks from mangoes. Cut into thin wedges, leaving the skin on if edible. Arrange mango on tart. Serve tart sprinkled with coconut and drizzled with palm sugar syrup.
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ALSO SEE: Upside down mango cake
Feature image: Are Media
