Brazilian recipe
Mango Tart (Torta de manga)
A classic dessert featuring the perfect balance between the natural sweetness of mango and a buttery, crisp pastry crust.
0.0 / 5 by 0 Reviews
Ingredients
100 g butter
1/2 cup sugar
2 egg yolks
1 1/2 cups wheat flour
1 teaspoon baking powder
2 medium Tommy mangoes, chopped
1 can sweetened condensed milk
4 tablespoons lime juice
1 teaspoon unflavored powdered gelatin
1/2 cup sugar
2 egg yolks
1 1/2 cups wheat flour
1 teaspoon baking powder
2 medium Tommy mangoes, chopped
1 can sweetened condensed milk
4 tablespoons lime juice
1 teaspoon unflavored powdered gelatin
Where to find ingredients
You can find all fresh produce and pantry staples at local supermarkets or municipal markets. For the unflavored gelatin, look in the baking aisle. Lime juice can be substituted with lemon juice if preferred, though lime is ideal for this recipe.
Preparation method
- Cream the butter with the sugar and egg yolks in a mixer until smooth.
- Sift the wheat flour and baking powder over the cream mixture.
- Mix well by hand until a homogeneous 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 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 powdered gelatin with 2 tablespoons of water in a bain-marie or in the microwave.
- Incorporate the dissolved gelatin into the mango cream.
- Pour the filling over the baked and cooled crust.
- Refrigerate until the filling sets and gains consistency.
Observations
This tart pairs a crisp shortcrust pastry base with a refreshing and creamy mango filling. It is an excellent choice for serving chilled on warm days.
Ratings and comments