Knead the flour with the lemon zest, the salt, powdered sugar, butter and the egg into a smooth shortcrust pastry and refrigerate for about 30 minutes.
Then roll out the dough, place in a greased tart form, pull up the edge and prick several times with a fork. Cover the base with baking paper and peas and bake blind in a preheated oven at 170 degrees for about 15 minutes. Remove the peas and baking paper and bake for another 8 minutes, then leave to rest in the mold for 10 minutes, take out and let cool down completely.
Now soak the gelatine in cold water. Peel and stone one of the mangoes and do not cut into pieces. Puree the 2nd mango, the grated zest of one lime, the juice from both limes and the sugar and stir in the quark.
Dissolve the gelatine according to the instructions and first mix with 5 tablespoon of the quark cream, then add to the entire cream while stirring.
Whip the cream until stiff and as soon as the cream starts to gel, fold in the cream. Put the cream with 2/3 of the mango pieces on the bottom and garnish the surface with the remaining mangoes.
Cover the tart and chill for about 2 hours
My personal tip: I dissolved some dark jelly, spread it on the tart before it had set and mixed the surface with a brush. If it should look like watercolor painting, it brings some South Sea magic to the coffee table.
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