Prep time: 35mins
Cook time: 40mins
Serves: 10 people
Creamy, dreamy, and bursting with tropical fruity flavours, with white chocolate for extra decadence. This is a real slice of paradise for the summer.
INGREDIENTS
PASTRY
- 3 Tbsp Caster sugar
- 1 Egg
- 125 g Butter, softened
- Zest of 1 lemon
- 1 + 3/4 cups Plain flour
- 1 tsp Baking powder
- 1/4 tsp Salt
FILLING
- 300 g Diced frozen mango, thawed
- 400 g Cream cheese, room temperature
- Zest of 1 lemon
- 1 Tbsp Lemon juice
- 300 g White chocolate
- 200g Barker’s Passionfruit Curd
TO DECORATE
- 1 Fresh mango, sliced
- Mini meringues (store-bought or homemade)
- 130g Barker’s Peach, Mango & Passionfruit Compote
- 3 Tbsp Freeze dried raspberries
METHOD
PASTRY
- Place caster sugar and egg in a food processor and blitz until pale and frothy. Add butter, lemon zest, flour, baking powder and salt. Process until mixture clumps together in a ball around the blade. Flatten dough into a fat disc and wrap in baking paper or cling film. Refrigerate for 1 hour.
- Grease a 24cm loose bottomed quiche/pie tin. Roll dough out between two pieces of baking paper, into a round large enough to cover the base and sides of the tin. Line the tin with pastry and run a knife around the top to trim off any excess. Refrigerate for 30 minutes. Meanwhile, preheat oven to 180°C bake.
- Place a sheet of baking paper on top of the pastry and fill with baking weights or dry rice. Blind bake for 25 minutes. Remove baking paper and baking weights/rice, and bake for a further 10-15 minutes, until golden brown and crisp. Leave to cool in tin.
FILLING
- Place mango in food processor and blitz to a puree. Add cream cheese, lemon zest and lemon juice. Process until smooth.
- Roughly chop white chocolate and place in a microwave-safe bowl. Microwave on low in bursts of 30 seconds, stirring in between, until melted and smooth. With the food processor running, add the chocolate in a steady stream until all mixed in.
- Spoon half of the filling into the cooled pastry shell. Dollop with half of the passionfruit curd, then repeat with remaining filling and curd. Use a knife to gently swirl the curd into the filling.
- Refrigerate for at least 6 hours (ideally overnight), to set.
TO DECORATE
Slice the mango, if using, and arrange on top of the pie. Add the meringues (crush up some of them if you like) and spoon the compote over the top. Finish with a sprinkle of freeze dried raspberries, if using.