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Brazilian recipe

Mango Cream Tart

Mango cream tart is a classic Brazilian dessert, highly valued for its balance between the fruit's sweetness and the buttery crust's texture.

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100 min preparation 30 min cooking 12 portions 988 product views
Mango Cream Tart

Ingredients

100 g butter
1/2 cup (120 ml) sugar
2 egg yolks
1 1/2 cups (190 g) all-purpose flour
1 teaspoon baking powder
2 medium Tommy mangoes, chopped
1 can (395 g) condensed milk
4 tablespoons lemon juice
1 teaspoon unflavored gelatin powder

Where to find ingredients

Butter, sugar, egg yolks, all-purpose flour, baking powder, condensed milk, lemon juice, and unflavored gelatin powder are widely available in the baking aisle of most supermarkets. Mangoes can be found in the produce section of supermarkets or at local fruit and vegetable markets. For best results, choose ripe, sweet mangoes.

Preparation method

  1. In a mixer, cream together the butter, sugar, and egg yolks until smooth
  2. Sift the flour and baking powder over the creamed mixture
  3. Mix with your hands until a homogeneous dough forms
  4. Shape the dough into a ball
  5. Chill in the refrigerator for 15 minutes
  6. Roll out the dough
  7. Line a tart pan with the dough and prick the bottom with a fork
  8. Bake in a preheated oven at 180°C (350°F) for about 30 minutes, or until golden brown
  9. Remove from the oven and let the crust cool completely
  10. In a blender, combine the chopped mangoes, condensed milk, and lemon juice until a smooth cream forms
  11. Transfer the mixture to a bowl
  12. Dissolve the gelatin powder in 2 tablespoons of water in a double boiler or microwave
  13. Stir the dissolved gelatin into the mango cream
  14. Pour the filling over the cooled tart crust
  15. Refrigerate until the cream sets

Observations

This tart combines a crispy shortcrust pastry base with a refreshing and creamy mango filling. It's an excellent option to serve chilled on hot days.
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