Mango Yogurt Tart

Directions

1. For the tart shell
2. Put the flour, powdered sugar and salt in a food processor and pulse a few times to combine. Add in the pieces of cold butter and pulse until the butter is coarsely cut in. Some pieces of butter will be bigger than others but none should be bigger than peas
3. Add the egg yolk and pulse for 10 seconds at a time until incorporated
4. Remove dough from the food processor and knead a couple times to make sure all the ingredients have combined properly
5. Preheat the oven to 375º Fahrenheit (190º Celsius)
6. Use your hands to press the dough into a 9 inch fluted tart pan with a removable base, make sure the sides of the shell are even and there are no visibly thin areas in the base
7. Freeze the shell for at least 30 minutes
8. Place frozen shell in the oven and bake for 15-30 minutes until golden brown, then remove from the oven and allow to cool completely. To speed up the cooling process the baked shell can be placed in the freezer for about 10 minutes

1. For the filling
2. In a bowl beat the whipping cream until stiff peaks form
3. Gently fold the yogurt into the whipped cream using a flexible spatula
4. While the filling is in the fridge, prepare the mangoes. First peel them, then cut both "cheeks" off and slice them very thinly lengthwise
5. Once the filling has set, spread it in the completely cool tart shell, then arrange the mango slices in concentric circles so that they resemble a flower
6. Keep cool until serving