for 4 portions
½ cup butter (115 g), softened and cut into 1-inch (2 1/2 cm) cubes
⅔ cup sugar (135 g)
2 cups flour (250 g)
2 oz cream cheese (55 g), softened
⅓ cup Greek yogurt (95 g)
½ teaspoon orange peel
2 tablespoons of sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
Preheat the oven at 375˚F (190˚C).
In a large bowl, beat the egg.
Add butter and sugar and mix.
Add the flour and mix until smooth. The dough will be crumbly in your hand.
Transfer dough mixture to a greased 8-inch (20 cm) pie pan one handful at a time, pressing it down to create a thin, even layer over the entire pan, about ¼ inch (6 mm).
NOTE: Freeze and save remaining pie crust for later.
Prick the crust with a fork to prevent it from swelling in the oven.
Bake the crust for 30-40 minutes or until golden brown.
On a cutting board, cut 1 cm from the base and cover the mango to give it a flat bottom. Holding it upright, make outer slices from top to bottom to remove the skin.
Remove the meat from the sides and cut the mango into thin slices.
In a medium bowl, combine the cream cheese, Greek yogurt, orange zest, sugar, orange juice and vanilla extract. Mix well.
Transfer the yogurt mixture to the cooled pie crust.
Starting at the outer edge, place the mango slices in a circle, rotating them all the way to the centre.
Cool the fruit tart for at least one hour.