Chocolate Mango Tart

It's mango season. Maldivian mangoes a smaller compared to the famous Alphonso mangoes but still full of flavor and perfume.  This tart was inspired after eating a chocolate bar, which was made up of a dark chocolate slab with a mango filling. The slightly bitter flavour of the chocolate balanced the sweet taste of the mango filling.
So I set about searching for the perfect filling and tart base. The first time I made it I used a chocolate sweet crust pastry and made the usual mango curd without gelatin but it ended up disastrous, as the filling seeped out when I sliced it to serve. Then I found a recipe,  where they had used a little gelatin so the curd set nicely and stayed in place when I sliced the tart. I used a biscuit base this time using Nigella Lawson's biscuit base recipe she used for her grasshopper pie , using Oreos instead of bourbon biscuits.  The result was delicious!!.

Recipe:  Chocolate Mango Tart 

Mango Curd Filling : 
4-5 Maldivian Mangoes ( that's about 2 large ones the recipe I referred to used 15oz mangoes)
3/4 cup sugar
Juice of 1 lime( about 2 tbsp)
1 1/2 tsp gelatin powder ( plain ) or use plain agar powder
4 egg yolks ( freeze the whites to use for another desert, don't waste them)
4 tbsp  butter, cut into cubes

Chocolate tart base :
300g Oreo cookies
50g dark chocolate ( I used Lindt 70 % dark chocolate ) finely chopped
50g + 2 tbsp  softened butter

Prepare your tart base by placing your Oreos in a food processor and process to fine crumbs, add chocolate and butter and pulse a few times,  till they start to stick together.
Press the mixture on a loose-bottomed spring form pan, I think it's about 8-10 inch pan ( I am hopeless when it comes to checking the size of the tin) , if you don't have one use a regular cake pan or pie plate. Press firmly. Place in fridge to harden about 3-4 hours.

Note: If you dont have a food processor, place your oreos in a plastic bag or zip lock bag and give a good bash with the rolling pin or heavy frying pan till you get some nice crumbs. Add into a  bowl and mix in the butter and chopped chocolate.

Prepare your curd filling by pureeing your mangoes ( after peeling and slicing them of course) with the sugar to a smooth puree.  ( some recipes ask to strain it but I didn't bother with it ) .

Squeeze your lime into a small bowl, Sprinkle with gelatin and leave it for 10 minutes to soften.

Bring a small pan filled with 2 inches of water to a boil, then lower heat to a simmer.

Place your egg yolks in a heat-proof glass or metal bowl, give a good whisk, and pour the mango mixture along with gelatin into the egg mixture. Place this bowl over the pan of simmering water on the stove top ( the water in the pan should not touch the bowl. ) Whisk constantly till the mixture becomes thick and the gelatin dissolves, (about 15  minutes).  Switch off the heat and whisk in butter, cube at a time, whisking after the addition of each cube so the butter melts into the curd.

Take the bowl off the pan and cool it down a little, 5- 10 minutes (don't forget about it, the gelatin might set!!!). Once its cool enough to pour into the tart base, pour into the set tart base and place in the fridge to set for about 1-2 hours.

Cut into slices and serve. Enjoy!!!