Brazilian recipe
Mango Tart (Torta de manga)
This mango tart is a classic Brazilian dessert, celebrated for the perfect balance between the fruit's sweetness and a buttery, crisp crust.
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Ingredients
100 g 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 lemon 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 lemon juice
1 tsp unflavored gelatin powder
Where to find ingredients
You can find these staples at any major Canadian grocery store. For the best result, look for ripe, sweet Tommy mangoes in the produce section. If you cannot find Tommy mangoes, Ataulfo mangoes are a great substitute due to their creamy texture.
Preparation method
- Cream the butter, sugar, and egg yolks in a mixer until the mixture is smooth and pale.
- Sift the flour and baking powder over the butter mixture.
- Mix well with your hands 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 tart pan or heatproof dish with the dough and prick the base with a fork.
- Bake in a preheated oven at 180°C for about 30 minutes or until golden brown.
- Remove from the oven and allow the crust to cool completely.
- Blend the chopped mangoes, sweetened condensed milk, and lemon juice in a blender until smooth.
- Transfer the mixture to a bowl.
- Dissolve the gelatin powder with 2 tablespoons of water in a bain-marie or microwave.
- Stir the dissolved gelatin into the mango cream.
- Pour the filling over the cooled, baked crust.
- Chill in the refrigerator until the cream sets.
Observations
This tart pairs a flaky shortcrust pastry with a refreshing, creamy mango filling. It is an excellent choice for a chilled dessert on a warm day.
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