Brazilian recipe
Classic Brazilian Mango Tart
This mango tart is a classic Brazilian dessert, prized for its perfect balance between the natural sweetness of the fruit 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 teaspoon baking powder
2 medium mangoes (Tommy Atkins variety), chopped
1 can sweetened condensed milk
4 tablespoons lemon juice
1 teaspoon unflavored powdered gelatin
1/2 cup sugar
2 egg yolks
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 medium mangoes (Tommy Atkins variety), chopped
1 can sweetened condensed milk
4 tablespoons lemon juice
1 teaspoon unflavored powdered gelatin
Where to find ingredients
You can find fresh mangoes and pantry staples like flour, sugar, and sweetened condensed milk at any local supermarket or neighborhood grocery store. Unflavored gelatin is typically found in the baking aisle.
Preparation method
- Mix the butter with the sugar and egg yolks in a mixer until you obtain a creamy consistency
- Sift the flour and baking powder over the cream
- Mix well with your hands until you form a smooth dough
- 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, condensed milk, and lemon juice in a blender until you obtain a smooth cream
- 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 already baked and cooled crust
- Refrigerate until the cream sets and reaches a firm consistency
Observations
This tart combines a crunchy shortcrust base with a refreshing and creamy mango filling. It is an excellent option to serve chilled on warm days.
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