Mango and raspberry tart
- 320g Jus-Rol Ready Rolled Shortcrust Pastry Sheet
- 50g white chocolate, chopped
- 250g fresh raspberries
- ½tsp vanilla extract
- 3tbsp icing sugar
- 300ml whipping cream
- 1 ripe mango
Preheat the oven to 200C/180C Fan/Gas 6.
Unroll the pastry on a floured surface, then roll out to line a 22cm shallow, fluted tart in. Trim the edges, cover with baking paper and baking beans and bake blind for 10 mins. Remove the paper and beans and bake for a further 10 mins.
Scatter the chocolate in the base of the hot pastry case. Leave for 5 mins to melt, then spread over the inside of the case with the back of a teaspoon - this will help to keep the pastry crisp after you add the filling. Allow to set.
In a bowl, mash 200g of the raspberries with the vanilla extract and icing sugar. Whisk the cream into stiff peaks then fold in the raspberry mixture. Spoon into the pastry case and level the top.
Peel the mango and cut the flesh from either side of the stone. Slice thinly and arrange on top of the tart in a flower shape. Scatter with the remaining raspberries and serve.