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Mango Cheesecake Tart

A mango-based cheesecake tart recipe for a fruity delight.
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Serves   10
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Natasha Ignatiadis
Blogger & Pastry Chef
www.butterbaking.com

Natasha is a Melbourne-based blogger and pastry chef.

She grew up baking with her family and always enjoyed helping out by mixing cake batter, eating raw pie dough and making a big mess in the kitchen. Somewhere along the way, she fell in love with butter, flour and sugar.

After graduating from university and deciding that the world of public relations was not for her, she turned her sights to her favourite pastime – baking.

That was when Natasha’s blog, Butter Baking, was born. It inspired and motivated her to try new recipes, challenge her home baking skills and learn a little about food photography.

Soon after, she enrolled in culinary school and dove into the sweet world of pastry, chocolate and gateaux professionally.

Her blog has since blossomed from having the odd reader (pretty much her family!) to getting thousands of hits per day. She bakes, styles and photographs all her content herself, and even films the odd baking video.

Natasha spends her days dreaming up new recipes for the blog, creating custom cakes for her clients and eating far too many cookies!

 

Ingredients

FOR THE SWEET SHORTCRUST PASTRY:

  • 125g unsalted butter, softened
  • 100g caster (superfine) sugar
  • ¼ tsp salt
  • 1 eggs
  • 250g plain flour

FOR THE TART FILLING:

  • 250g packet cream cheese
  • 70g icing (powdered) sugar
  • 300ml double cream
  • 3 mangoes

Method

  1. To make the tart pastry, cream the butter, sugar and salt in the bowl of your stand mixer fitted with paddle attachment until well combined.
  2. Add the egg and mix until fully incorporated.
  3. Turn the mixer onto a low speed and mix in the flour until just combined.
  4. Remove the dough from the bowl and shape into a flat disc. Wrap in cling film and refrigerate until completely chilled, about an hour.
  5. Remove the pastry from the fridge about ten minutes before you're ready to roll it out.
  6. Grease a 9 inch tart shell with spray oil and lightly flour your bench.
  7. Roll out the tart pastry until it is ⅛ inch thick, and a little bigger than your tart pan.
  8. Lift the pastry off the bench and place it into the tart tin. Press it into the base and up the side, then trim off the excess around the edges.
  9. Place the tart in the fridge to allow the pastry to chill for half an hour, then preheat the oven to 170 C (340 F).
  10. Prick the tart shell all over with a fork, then bake, uncovered, for 20 - 30 minutes, until lightly golden. Set aside to cool and then remove from the tin.
  11. To make the cheesecake filling, using a stand mixer fitted with whisk attachment, whip the cream to soft peaks. Remove from the mixer and set aside. Using the paddle attachment, beat the cream cheese and icing sugar until light and fluffy. Fold the cream into the cream cheese mixture.
  12. Spread the cheesecake mixture evenly into the baked tart shell
  13. Peel the skin off the mangoes and slice them into ½cm slices. Arrange the mango over the cheesecake in a rose pattern, starting on the outside and working your way in.

The photograph and recipe was contributed to Food Thinkers by Natasha Ignatiadis.

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Guest Monday, 16 September 2019
 
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