Mango Frangipan Tart

For Pate Sucree

• Cream the butter and sugar until fluffy. Add the egg and beat well, then add all the flavourings
• Sift the flour and salt into the bowl and mix until the dough comes together. Wrap the dough in a plastic wrap and let it chill for 4-6 hrs
• Take out the pastry and let it sit outside the fridge for 15-20 mins so that it is soft enough to work with. On a lightly floured work surface, roll it out into a circle about 9-inch in diameter
• Lightly dust a 9-inch (23 cm) removable-bottom fluted tart pan with flour and press the pastry into the pan, trimming the edges. Chill the shell for 30 minutes.
• Preheat the oven to 350 °F (180 °C)
• Place the chilled shell on a baking tray and add pie weights (or garbanzo beans)] [Bake the pastry for about 20 minutes, until it has browned just a little at the edges. Allow the pastry shell to cool

For Filling

• Beat the butter, granulated sugar and icing sugar by hand until smooth. Beat in the egg and egg yolk, then beat in the cream and mango puree and vanilla
• Add the ground almonds and flour and stir until smooth. Pour this into the baked shell and add the fresh or frozen mango. Bake the tart for about 20-25 minutes, until the frangipan filling is set
• Cool the tart in its tin to room temperature and then chill completely before serving
• Serve with mango kulfi