Crème Fraiche Tart with Mango

For the crème fraîche tart with mango, beat the soft butter, granulated sugar, vanilla bean, vanilla sugar and salt until fluffy, then beat the eggs and gradually add them very slowly. Sift the flour and baking powder and mix in as well, then add the crème fraîche and mix again until smooth.

Grease the tart pan with softened butter and sprinkle with flour, then pour the mixture into the pan and spread.

Bake in the preheated oven at 180 °C (top and bottom heat) on the middle shelf for about 30 minutes.

Mix the mango in a pan with the remaining ingredients, toss for 2 minutes and let cool.For the cream, weigh all ingredients into a bowl, then whisk until creamy.Loosely spread the cream on the tart, top with the mangoes and garnish the crème fraiche tart with mango with the stevia flowers.

Preparation Tip:

The crème fraiche tart with mango also looks especially pretty with lavender flowers, or other edible flowers, or even with chopped pistachios. Also in terms of taste, flowers or pistachios make it a bit more.

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