Summer is synonymous with mangoes in India. This easy and egg-less mango and lime cheesecake tart is bright and delicious to serve at your dinner table and please your guests.
Add the flour, sugar and salt into a food processor and pulse a few times. Now add the ice-cold butter little by little, pulsing each time.
Add the ice-cold water, one tablespoon at a time till the mixture resembles wet sand. It shouldn't be too wet, just enough to press between your fingers so that it holds it's shape.
Take this mixture to your work surface and make a rough dough ball with your hands, working quickly. Roll it out to approximately 12 inch round. Line a 9 or 10 inch tart shell with this dough. Make sure that the dough is cold all of the time or else your rust will not be flaky.
Dock the base of your tart dough with a toothpick or a fork. Put this into the freezer for around 30 minutes and then bake in a preheated oven at 180 C for 25-30 minutes. Or until the crust looks light golden brown all over.
Once baked, let the crust cool inside the pan, on a wire rack completely.
Add all the ingredients for the filling into a food processor and blend until smooth. Scrape down the sides once or twice to ensure a smooth filling.
Pour this filling into the cooled, baked crust and even it out gently. Let the cheesecake set in the freezer for at least 8 hours before consuming.
Garnish with you favourite fresh seasonal fruits and enjoy. Use a sharp knife for neat slices.