-
1
Preheat oven to 250 F.
-
2
Add the ginger snap cookies and the graham crackers in a food processor. Pulse for about 5 - 10 seconds and then continuously for about 2 minutes till it turns into a coarse mealy consistency. Add the Almond meal and pulse till it combines evenly with the cookie crumbs & there are no lumps of almond meal in the mixture. Transfer into a mixing bowl and using your hands, make a depression in the center.
-
3
Melt the stick of butter and pour into the 'well' of the cookie mixture. Fold in the dry mixture into the melted butter, ensuring that the butter coats the entire amount.
-
4
Using the tips of your fingers, press down the mixture over the bottom & sides of a 11' tart pan (with a removable base. Bake in a 250 F oven for about 20-25 minutes. Allow to cool & chill in the refrigerator till its ready to use.
-
5
Preheat oven to 300 F . Peel and cut the 'cheeks' of the mango. Keeping the 'cheeks' cut side down, slice thinly.
-
6
Combine the heavy cream, mango pulp, sugar, cardamom and saffron along with the cornflour. Whisk to eliminate lumps. Heat the mix on a medium low flame, until the mixture attains a thick custard like consistency, whisking all the while to ensure that the texture is smooth. Remove from heat & cool slightly.
-
7
Arrange the mango slices on the tart shell, covering the bottom as completely as possible.
-
8
Spoon the mango custard mixture over the mango slices and grate the pistachio nuts evenly over the tart.
-
9
Bake for 20 minutes at 300 F until the mango whipped cream mixture appears set.
-
10
Allow to cool completely before placing in the refrigerator (covered with plastic wrap) to chill.
-
11
Cut into wedges and serve as is, or with a dollop of whipped cream.
