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Golden mango and passionfruit caramel tart

Lisa Featherby
  • 120 minutes
  • Serves 12

INGREDIENTS

7

Egg yolk

340 g

Castor sugar

35 g

Cornflour

40 g

Icing sugar, pure

265 g

Plain flour

1/2 tsp

Vanilla extract

170 g

Butter, unsalted

500 milliliters

Milk

1

Vanilla-bean ice-cream

of 4 ripe but firm mangos, Cheeks

130 milliliters

Strained passionfruit juice (from about 8 passionfruit; see note)