If you’re ever lucky enough to be on the far north coast of New South Wales, Australia, make sure you stop in a little town called Lennox Head. It’s a beach-side hamlet, about half an hour from the tourist mecca that is Byron Bay. I’ve spent some amazing holidays in Lennox, sunning, eating, whale watching, eating, swimming and did I mention eating?
Every trip to Lennox inolves a pilgrimage to an ice cream store just off the main road. There’s only one flavour there that I’m concerned with, the mango macadamia ice cream. I can’t tell if it’s the beach air, the waffle cone or macadamia castle a couple of kilometres away, the mix is just perfect. Especially as it’s always been a tradition to pick up our ice creams and walk a few hundred metres to the Lennox shore. Mango macadamia has long been one of my favourite flavour combinations. I daren’t mess with perfection and have therefore never attempted to make the ice cream itself. Instead I pay tribute to this giant of ice creams by recreating it in cupcakes, cakes and now my favourite… a tart.
This is a perfect beginner’s tart. I know as a beginner my biggest fear was rolling and tearing pastry. This tart takes the tricky, often stressful rolling out of the ‘mix’. Instead, it requires you to simply press the filling into the tin.
- 1/4 cup sugar
- 3/4 cup all purpose/plain flour
- 1/4 tsp. salt
- 1 cup macadamia nuts
- 1 large egg, beaten
- 4tbsp. unsalted butter
- 250g. mango flesh (I used about 1.5 medium sized mangoes)
- 30.g sugar
- 2 tbsp. lemon juice
- 1 1/2 tsp. powdered gelatin
- 250ml cream whipped to soft peaks
- sliced mango and macadamias
1. Preheat oven to 180C/350F. Place macadamias in a single layer on tray and place in the oven for 10 minutes or until lightly toasted. Cool completely,
2. In the bowl of your food processor, add the flour, sugar and salt. Pulse until mixed. Add the cooled nuts and pulse until the nuts are broken up. Add the chopped butter and pulse until the mixture resembles coarse bread crumbs. Add the egg and mix until the dough starts coming together. Stop the machine and bring the dough together before pushing it into the tart tin. Chill for an hour.
3. Bake the tart for 20-25 minutes at 180C/350F or until the tart is golden brown. Allow to cool.
4. Puree the mango with the sugar, lemon juice and strain to get rid of any fibrous parts. Heat the mango mixture gentle and sprinkle over the gelatin and stir until dissolved. Allow to cool.
5. Combine the cooled mango mixture with the whipped cream. I usually start by folding a third of the cream into the mango to ‘loosen’, then mix this back into the cream. Work lightly to keep as much of the air in as possible.
6. Spoon the mousse into the tart case and decorate with the reserved mango and macadamias. Chill at least 2 hours before serving.