Mango & Lemon Cream Cheese Tart

This Mango Cream Cheese Tart is very easily made in an afternoon. Let me deconstruct it for you...

The shortbread base is simply flour, butter, brown sugar and a little water.

The filling is just cream cheese mixed with wild honey and lemon zest.

Top it all off with slices of fresh, ripe mango and a squeeze of lemon juice.

The recipe calls for "cold but pliable butter." To achieve this, just take the butter out of the fridge and let it sit for about 15 minutes before making the dough.

Ingredients:

• 1 ripe mango, peeled & sliced
• 1/2 cup of room temperature cream cheese
• 1 Tbsp of honey
• 1/4 tsp of lemon zest
• 1/4 lemon for squeezing
• 1 cup of cold but pliable butter
• 1/2 cup of packed brown sugar
• 2 1/4 cups of flour
• 1 Tbsp of warm water
• 2 x Fluted tart pan with a removable bottom (3"X 3/4")
• Pie weights
• Rolling pin

Preparation:

1. Pre-heat the oven to 350F.
2. Lightly butter the tart pans. Set aside.
3. Cream together the butter and brown sugar in a large metal bowl.Gradually add the flour and mix well. Add 1 Tbsp of warm water. Mix again.
4. Turn the dough out onto a floured surface and knead for 5 minutes. Roll the dough to the desired base thickness (just under 1 cm) and then cut a circle into the dough.
5. Set the tart pans on a baking sheet and fill them with dough. Press the dough along the bottom and up the sides of the tin.
6. To bake the tart shells, set the tins on a baking sheet, butter one side of some foil and then press the buttered side down on to the base of the tart. Add the pie weights on top of the foil to cover the base. Bake for 15 minutes. Once ready, remove from the oven and set aside to cool.
7. Now for the filling. Mix together the cream cheese, honey and lemon zest in a bowl. Gently spoon the mixture into the tart shells. Spread evenly. Arrange the mango slices on top of the cream cheese.
8. Just before serving, squeeze a little lemon juice on top of the mango slices.