Strawberry-Mango Tart

Crust Instructions

• 1
  Mix the all-purpose flour with salt. Add the remaining ingredients and 1 tablespoon of cold water and knead into a dough. Roll it out into a sheet about 3 mm thick and line a ∅ 24 cm tart pan with it (preferably one with a removable bottom) so that it 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 weights (beans, ceramic baking beads) onto 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 weights, and bake for another 10 minutes at the same temperature. Let the baked crust cool.

MANGO FILLING INSTRUCTIONS

• 1
  Soak the gelatin in cold water and let it swell; before use, its consistency should resemble a crumpled plastic bag.
• 2
  Peel the mango and cut the flesh into small cubes. Place it in a saucepan with sugar, bring to a boil, and simmer over 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 begins to thicken, pour it onto the prepared crust. Let it cool completely.

STRAWBERRY CREAM INSTRUCTIONS

• 1
  Soak the gelatin in cold water and let it swell; before use, its consistency should resemble 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 stir in the squeezed, swollen gelatin. Mix this mixture into the remaining puree and let it cool partially, stirring occasionally – the mixture must begin to set.
• 3
  Whip the cream, fold 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.