Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up a Mango and Macadamia Tart. (Recipe courtesy of womensweekly.com.au)

Ingredients

1/4 cup (35g) macadamias

1 1/3 cup (200g) plain (all-purpose) flour

1 tablespoon caster (superfine) sugar

100 gram cold butter, chopped coarsely

2 tablespoon iced water, approximately

2 medium mangoes (860g), sliced thinly

Filling

2 teaspoon gelatine

2 tablespoon water

1 1/4 cup (310ml) thickened (heavy) cream

250 gram cream cheese, softened

1/2 cup (110g) caster (superfine) sugar

1 tablespoon lime juice

Lime syrup

1 cup (220g) caster (superfine) sugar

1/2 cup (125ml) water

1 teaspoon lime rind, finely grated

2 tablespoon lime juice

Method

1.Process macadamias until ground to fine breadcrumbs.

2.To make pastry. Combine flour, ground macadamias, caster sugar and a little salt in a large bowl, using finger tips, rub in butter until mixture resembles coarse breadcrumbs. Make a well in the centre, add the water, mix until dough starts to come together. Knead dough on a floured surface into a ball, flatten slightly. Wrap dough in plastic, refrigerate for 20 minutes.

3.Roll pastry between two sheets of baking paper until large enough to line 11cm x 35cm (4-inch x 14-inch) loose-based rectangular fluted flan pan, refrigerate 10 minutes.

4.Grease flan pan. Lift pastry into pan, ease into base and sides, trim edge. Prick pastry base with fork, refrigerate 20 minutes.

5.Preheat oven to 200°C (180°C fan forced).

6.Line pastry with baking paper, fill with dried beans or rice. Bake for 15 minutes, remove paper and beans. Bake for another 20 minutes or until the pastry is browned lightly. Cool.

7.Meanwhile, make filling. Sprinkle gelatine over the water in small heatproof jug, stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes. Beat cream in small bowl with electric mixer until soft peaks form. Beat cheese, sugar and juice in another small bowl with electric mixer until smooth. Stir in gelatine mixture, fold in cream.

8.Spread filling into tart shell. Refrigerate 4 hours or until set.

9.Make lime syrup. Stir sugar and the water in small saucepan, over high heat, without boiling, until sugar is dissolved. Bring to the boil. Reduce heat, simmer 5 minutes. Remove from heat, stir in rind and juice.

10.Position overlapping mango slices on tart, drizzle with syrup.

Note; It is fine to use just one 300ml carton of cream for this recipe. You can make the pastry using a food processor. Process flour, ground macadamias, sugar, salt and butter until coarse breadcrumbs, with motor running, add water. Process until dough comes together. As the pastry is very short, it’s important to refrigerate it between steps so it’s easier to handle.

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