Alphonso mango tart recipe
 With its rich, fruity, custard filling on a cardamom-scented sweet pastry base, this Alphonso mango tart is perfect for a summer dinner. It uses tinned pulp so you aren't limited to the short Alphonso mango season. 200g/7oz plain flour, plus extra for dusting 25g/1oz light brown caster sugar 4–5 green cardamom pods, seeds removed and crushed125g/4½oz cold unsalted butter, grated1 free-range egg yolk, beaten 200g/7oz plain flour, plus extra for dusting 25g/1oz light brown caster sugar 4–5 green cardamom pods, seeds removed and crushed 125g/4½oz cold unsalted butter, grated 1 free-range egg yolk, beaten 4 large free-range eggs 175g/6oz caster sugar 175ml/6fl oz double cream175g/6oz tinned Alphonso mango pulp 4 large free-range eggs 175g/6oz caster sugar 175ml/6fl oz double cream 175g/6oz tinned Alphonso mango pulp Method To make the pastry, sift the flour into a large bowl, then add the caster sugar and crushed cardamom seeds. Tip in the butter and rub into the flour until the mixture resembles breadcrumbs.Add the egg yolk and bring the mixture together into a dough. Work the dough gently, then shape it into a ball, wrap and chill in the fridge for 25–30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Line the base a deep, 23cm/9in loose-bottomed fluted tart tin with a circle of baking paper.On a lightly floured work surface, roll out the pastry to around 5–6mm/¼in thick. Line the tart tin with the pastry, then use a rolling pin to roll across the top and cut off the overhanging dough. Prick the pastry all over using a fork, cover it with greaseproof paper and then fill the tin with baking beans. Bake for 30 minutes. Carefully remove the paper and baking beans, then bake for a further 5 minutes or until the pastry is cooked and dry. Remove from the oven and set aside. For the filling, whisk the eggs and sugar together, then add the cream and mango pulp and mix thoroughly. I like to pass the mixture through a sieve into a jug to ensure there are no lumps. Put the pastry case (still in the tart tin) on a baking tray and pour in the filling. Slide the tray into the oven and bake for 30 minutes or until the filling has set. Switch off the oven and leave the tart in the oven for a further few minutes. Leave to cool fully before removing the tart from the tin. To make the pastry, sift the flour into a large bowl, then add the caster sugar and crushed cardamom seeds. Tip in the butter and rub into the flour until the mixture resembles breadcrumbs. To make the pastry, sift the flour into a large bowl, then add the caster sugar and crushed cardamom seeds. Tip in the butter and rub into the flour until the mixture resembles breadcrumbs. Add the egg yolk and bring the mixture together into a dough. Work the dough gently, then shape it into a ball, wrap and chill in the fridge for 25–30 minutes. Add the egg yolk and bring the mixture together into a dough. Work the dough gently, then shape it into a ball, wrap and chill in the fridge for 25–30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Line the base a deep, 23cm/9in loose-bottomed fluted tart tin with a circle of baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Line the base a deep, 23cm/9in loose-bottomed fluted tart tin with a circle of baking paper. On a lightly floured work surface, roll out the pastry to around 5–6mm/¼in thick. Line the tart tin with the pastry, then use a rolling pin to roll across the top and cut off the overhanging dough. On a lightly floured work surface, roll out the pastry to around 5–6mm/¼in thick. Line the tart tin with the pastry, then use a rolling pin to roll across the top and cut off the overhanging dough. Prick the pastry all over using a fork, cover it with greaseproof paper and then fill the tin with baking beans. Bake for 30 minutes. Prick the pastry all over using a fork, cover it with greaseproof paper and then fill the tin with baking beans. Bake for 30 minutes. Carefully remove the paper and baking beans, then bake for a further 5 minutes or until the pastry is cooked and dry. Remove from the oven and set aside. Carefully remove the paper and baking beans, then bake for a further 5 minutes or until the pastry is cooked and dry. Remove from the oven and set aside. For the filling, whisk the eggs and sugar together, then add the cream and mango pulp and mix thoroughly. I like to pass the mixture through a sieve into a jug to ensure there are no lumps. Put the pastry case (still in the tart tin) on a baking tray and pour in the filling. For the filling, whisk the eggs and sugar together, then add the cream and mango pulp and mix thoroughly. I like to pass the mixture through a sieve into a jug to ensure there are no lumps. Put the pastry case (still in the tart tin) on a baking tray and pour in the filling. Slide the tray into the oven and bake for 30 minutes or until the filling has set. Switch off the oven and leave the tart in the oven for a further few minutes. Slide the tray into the oven and bake for 30 minutes or until the filling has set. Switch off the oven and leave the tart in the oven for a further few minutes. Leave to cool fully before removing the tart from the tin. Leave to cool fully before removing the tart from the tin. Recipe tips This will keep for 3 days, covered, in the fridge.