Mango cheesecake tart with palm sugar syrup

Name: mango cheesecake tart recipe
Cook time: 1 h
Total time: 1 h
Yield: Serves 6
Cuisine: Modern Australian
Ingredients: 1 1/2 cups (225g) plain (all-purpose) flour; 2 tablespoons caster (superfine) sugar; 75 grams (2½oz) butter; 500 grams (1lb) cream cheese; 1/3 cup (80ml) milk; 1/4 cup (55g) caster (superfine) sugar, extra; 2 medium mangoes (860g); 1/4 cup (20g) coconut flakes, toasted (see tips); 1/2 cups (135g) shaved palm sugar; 2 tablespoons lime juice

Our delicious mango cheesecake tart is served drizzled with a sticky sweet palm sugar syrup for decadent, creamy dessert.

Jan 09, 2019 3:07am

1 hr cooking + refrigeration
Serves 6

This recipe is from [The Australian Women's Weekly PURE cookbook.](https://www.magshop.com.au/the-australian-womens-weekly-pure|target="_blank") — This recipe is from The Australian Women's Weekly PURE cookbook.

Ingredients

1 1/2 cups (225g) plain (all-purpose) flour
2 tablespoons caster (superfine) sugar
75 grams (2½oz) butter
500 grams (1lb) cream cheese
1/3 cup (80ml) milk
1/4 cup (55g) caster (superfine) sugar, extra
2 medium mangoes (860g)
1/4 cup (20g) coconut flakes, toasted (see tips)

Palm sugar syrup

1/2 cups (135g) shaved palm sugar
2 tablespoons lime juice

Method

1
Process flour, sugar, butter and 125g (4oz) cream cheese until a dough starts to form. Knead dough on a lightly floured surface until just combined. Wrap in plastic wrap; refrigerate for 30 minutes.
2
Roll pastry between two lightly floured sheets of baking paper until large enough to line an 11cm x 35cm (4½in x 14in) loose-based rectangular tart tin. Lift pastry into pan, ease into base and sides; trim edges. Prick base with a fork. Refrigerate for 30 minutes.
3
Line tart case with baking paper; fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for a further 15 minutes or until pastry is golden. Cool.
4
Meanwhile, process milk, extra sugar and remaining cream cheese until smooth; fill cooled tart case with cream cheese mixture, spread evenly.
5
Make palm sugar syrup: Stir palm sugar and juice together in a small saucepan over low heat until sugar dissolves. Cool.
6
Cut cheeks from mangos. Cut into thin wedges, leaving the skin on if edible. Arrange mango on tart. Serve tart sprinkled with coconut and drizzled with palm sugar syrup.