Brazilian recipe
Mango Tart
This classic Brazilian-style mango tart features a crisp, buttery pastry base paired with a refreshing, velvety fruit filling.
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Ingredients
100 g butter
1/2 cup caster sugar
2 egg yolks
1 1/2 cups plain flour
1 tsp baking powder
2 medium Tommy Atkins mangoes, chopped
1 can sweetened condensed milk
4 tbsp lemon juice
1 tsp unflavoured gelatine powder
1/2 cup caster sugar
2 egg yolks
1 1/2 cups plain flour
1 tsp baking powder
2 medium Tommy Atkins mangoes, chopped
1 can sweetened condensed milk
4 tbsp lemon juice
1 tsp unflavoured gelatine powder
Where to find ingredients
You can find plain flour, caster sugar, and butter in the baking aisle of any local supermarket. Look for fresh mangoes in the produce section, and find sweetened condensed milk in the baking or international food aisles.
Preparation method
- Cream the butter, sugar, and egg yolks together in a stand mixer until the mixture is smooth and pale.
- Sift the plain flour and baking powder over the butter mixture.
- Work the mixture by hand until a smooth dough forms.
- Shape the dough into a ball.
- Chill the dough in the fridge for 15 minutes.
- Roll out the dough using a rolling pin.
- Line a tart dish with the pastry and prick the base with a fork.
- Bake in a preheated oven at 180°C for approximately 30 minutes, or until golden brown.
- Remove from the oven and allow the pastry base to cool completely.
- Blend the chopped mangoes, sweetened condensed milk, and lemon juice in a blender until the mixture is smooth.
- Pour the mixture into a mixing bowl.
- Dissolve the gelatine powder in 2 tablespoons of water using a bain-marie or a microwave.
- Stir the dissolved gelatine into the mango cream.
- Pour the filling over the cooled, baked pastry base.
- Refrigerate until the filling has set and reached a firm consistency.
Observations
This tart perfectly balances a shortcrust pastry base with a cooling and creamy mango filling. It is an ideal dessert to serve chilled on warm days.
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