The Tropical Manchester Tart Recipe | Citrus Egg Custard Tart

Name: The Tropical Manchester Tart Recipe | Citrus Egg Custard Tart
Ingredients: 320g plain flour; 45g icing sugar; 180g unsalted butter, chilled and diced; 3 medium free-range egg yolks; 2 tbsp icy-cold water; 2 medium free-range egg yolks, beaten to mix, for brushing; 10 medium free-range eggs, at room temperature; 3 oranges; finely grated zest of 3 limes; 225g caster sugar; 1 ripe mango; 6 ripe passion fruits; 1½ tablespoons spiced rum or dark rum; 200ml double cream; 4 tbsp desiccated coconut; 1 ripe mango, peeled and sliced; 100g physalis fruit (cape gooseberries), leaves/husks removed; 1 x 26cm loose-based, deep flan tin, greased with butter and base-lined; a baking sheet; a cooking thermometer; a digital probe thermometer (optional)

thehappyfoodie.co.uk

This Tropical Manchester tart recipe features a zesty mango, lime, passionfruit and orange egg custard filling in a crisp tart base.

View full recipe on thehappyfoodie.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.

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Ingredients

320g plain flour
45g icing sugar
180g unsalted butter, chilled and diced
3 medium free-range egg yolks
2 tbsp icy-cold water
2 medium free-range egg yolks, beaten to mix, for brushing
10 medium free-range eggs, at room temperature
3 oranges
finely grated zest of 3 limes
225g caster sugar
1 ripe mango
6 ripe passion fruits
1½ tablespoons spiced rum or dark rum
200ml double cream
4 tbsp desiccated coconut
1 ripe mango, peeled and sliced
100g physalis fruit (cape gooseberries), leaves/husks removed
1 x 26cm loose-based, deep flan tin, greased with butter and base-lined; a baking sheet; a cooking thermometer; a digital probe thermometer (optional)