Mango & Lime Tart
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Mango & Lime Tart

with White Chocolate and Speculoos Biscuit

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time45 minutes


serving amount

125 grams

Speculoos Biscuit Crumb

(Contains Cereals containing gluten, Soya May contain Milk)

2 unit(s)


75 grams

Caster Sugar

300 grams

Creme Fraiche

(Contains Milk)

90 grams

White Chocolate Chips

(Contains Soya, Milk)

1 unit(s)


Not included in your delivery

60 grams



Nutritional information

Energy (kJ)6305 kJ
Energy (kcal)1507 kcal
Fat102 g
of which saturates60.6 g
Carbohydrate140.9 g
of which sugars114.2 g
Protein12.4 g
Salt1.54 g
Always refer to the product label for the most accurate ingredient and allergen information.





a) Melt the butter (see pantry for amount) in a medium saucepan on medium-low heat. When melted, remove from the heat.

b) Add the speculoos biscuit crumbs to the melted butter and mix until the crumbs are completely coated.

c) Spoon the mixture into a lined 20cm cake tin and pat the crumbs down with the back of a spoon to make the base.

d) Pop into the fridge to firm up while you make the filling.


a) Zest and juice the orange.

c) Place a small saucepan on medium heat, add the chopped chocolate, sugar, creme fraiche and the orange juice and zest (use half the orange zest and juice if you prefer a milder orange taste). Mix until the chocolate has fully melted, 2-4 mins, then leave to cool, 5 mins.

d) Once cooled, pour the chocolate mixture on top of the biscuit base and set in your fridge for 5 hours or ideally overnight.


a) Meanwhile, peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).

b) In another small saucepan combine the mango, lime juice and the remaining sugar. Stir on medium heat, squashing the mango as it cooks until the mango is soft and the sauce is thickened. 

c) Optionally, blend to make a smooth sauce, then pop aside to cool. Once cooled pour on top of your tart and return to the fridge to set for the remaining time.

d) Once the tart has set, carefully remove it from its tin.