Mango and Lime White Chocolate Tart
Serves 2 | Bake at home | with Speculoos Biscuit Base
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125 grams
Speculoos Biscuit Crumb
(Contains Cereals containing gluten, Soya May contain Milk)
2 unit(s)
Lime
90 grams
White Chocolate Chips
(Contains Soya, Milk)
75 grams
Caster Sugar
300 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Mango
Not included in your delivery
60 grams
Butter
Nutritional information
Utensils
Instructions
a) Melt the butter (see pantry for amount) in a medium saucepan on medium-low heat. When melted, remove from the heat.
b) Add the speculoos biscuit crumb to the melted butter and mix until the crumbs are completely coated.
c) Spoon the mixture into a lined 20cm cake tin and pat the crumbs down with the back of a spoon to make the base. Pop into the fridge to firm up while you make the filling.
d) Meanwhile, zest and juice the lime. Reserve 1 tbsp of lime juice in a small bowl and set aside for now. Pop the lime zest and remaining juice into a small saucepan (use half the lime zest and juice if you prefer a milder citrus taste).
a) Place the saucepan on medium heat, then add the white chocolate chips, sugar and creme fraiche. Mix until the chocolate has fully melted, 2-4 mins, then leave to cool for 5 mins.
b) Once cooled, pour the chocolate mixture on top of the biscuit base and set in your fridge for 5 hours or ideally overnight.
a) While the tart chills, peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).
b) In another small saucepan, combine the mango, reserved lime juice and the remaining sugar. Stir on medium heat, squashing the mango as it cooks until the mango is soft and the sauce is thickened. TIP: If you have a blender, you can blend the mango sauce to make it smoother.
c) Set the mango sauce aside to cool. Once cooled, evenly pour on top of your tart and return to the fridge to set for the remaining time.
d) Once the tart has set, carefully remove it from its tin and serve.
Enjoy!
