I made this tart for the first time: https://www.taste.com.au/recipes/mango-passionfruit-australia-day-tart-recipe/xr2rx1q4?r=recipes/australiaday&c=9336f356-56fb-44e5-8053-e711fe431650/Australia%20day
It was delicious, but I could not get the mango filling to solidify much. It was way too runny.
I’m guessing the problem lies with where I was cooking the mango purée mixture on the stove. The recipe says 6-8 minutes on medium-low heat until it thickens. Mine didn’t thicken even after 10 minutes. So I guess it’s no surprise it was runny even after cooling.
I have no idea how to make it harden, this recipe has no flour or cornstarch. Do I keep cooking until it thickens or will that be counterproductive? Do you cook on higher heat? Do I add something?
Kind regards, Elle