Brazilian recipe
Mango Tart
This classic Brazilian mango tart perfectly balances the natural sweetness of ripe fruit with a buttery, crisp pastry shell.
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Ingredients
100g butter
1/2 cup sugar
2 egg yolks
1 1/2 cups all-purpose flour
1 tsp baking powder
2 medium Tommy mangoes, chopped
1 can sweetened condensed milk
4 tbsp lime juice
1 tsp unflavored gelatin powder
1/2 cup sugar
2 egg yolks
1 1/2 cups all-purpose flour
1 tsp baking powder
2 medium Tommy mangoes, chopped
1 can sweetened condensed milk
4 tbsp lime juice
1 tsp unflavored gelatin powder
Where to find ingredients
You can find all-purpose flour, butter, and sugar in the baking aisle of any local supermarket. Fresh Tommy mangoes are widely available at local produce stalls or market stalls. Sweetened condensed milk and lime juice can be found in the canned goods and juice/produce sections, respectively.
Preparation method
- Cream the butter, sugar, and egg yolks together in a stand mixer until smooth.
- Sift the flour and baking powder over the creamy mixture.
- Mix well by hand until a uniform dough forms.
- Shape the dough into a ball.
- Let it rest in the refrigerator for 15 minutes.
- Roll out the dough using a rolling pin.
- Line a baking dish with the dough and prick the bottom with a fork.
- Bake in a preheated oven at 180°C (350°F) for about 30 minutes or until golden brown.
- Remove from the oven and let the crust cool completely.
- Blend the chopped mangoes, sweetened condensed milk, and lime juice in a blender until smooth.
- Transfer the mixture to a bowl.
- Dissolve the gelatin powder with 2 tablespoons of water using a double boiler or the microwave.
- Fold the dissolved gelatin into the mango cream.
- Pour the filling over the cooled, baked crust.
- Chill in the refrigerator until the cream sets and reaches a firm consistency.
Observations
This tart features a tender, buttery crust paired with a refreshing, velvety mango filling. It makes for a perfect chilled dessert, ideal for warm, sunny afternoons.
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