Strawberry-Mango Tart

Instructions for the crust

• 1
  Mix the plain flour with salt. Add the remaining ingredients and 1 tablespoon of cold water and work into a dough. Roll it out to a sheet about 3 mm thick and line a tart pan with a diameter of 24 cm (preferably with a removable bottom) so that it also covers the sides of the pan. Place the pan with the dough in the refrigerator for 30 minutes. Before baking, place baking paper on the dough and pour a weight (beans, ceramic weights) on it to prevent the dough from puffing up during baking. Bake for 15 minutes in an oven preheated to 170°C with a fan, remove the paper with the weight, and bake for another 10 minutes at the same temperature. Let the baked crust cool.

Instructions for Mango Filling

• 1
  Soak the gelatin in cold water and let it swell; before use, it should resemble the consistency of a crumpled plastic bag.
• 2
  Peel the mango and cut the flesh into small cubes. Put it in a saucepan with sugar, bring to a boil, and simmer on low heat for 5 minutes. Remove from the heat and add the squeezed swollen gelatin. Mix well. Let it cool slightly, stirring occasionally. When the mixture starts to thicken, pour it onto the prepared crust. Let it cool completely.

Instructions for Strawberry Cream

• 1
  Soak the gelatin in cold water and let it swell; before use, it should resemble the consistency of a crumpled plastic bag.
• 2
  Blend the washed and hulled strawberries with sugar and strain through a sieve. Take one tablespoon of the strawberry puree into a saucepan and bring to a boil. Remove from the heat and mix in the squeezed swollen gelatin. Stir this mixture into the remaining puree and let it cool partially, stirring occasionally – the mixture must start to set.
• 3
  Whip the cream into whipped cream, mix in the cooled strawberry puree, and spread the cream over the mango filling.
• 4
  Garnish with strawberries and mint or lemon balm leaves. Serve immediately.