Brazilian recipe
Creamy Mango Tart
This classic Brazilian-style mango tart is a delightful treat, perfectly balancing the sweetness of sun-ripened fruit with a buttery, crisp pastry base.
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Ingredients
100 g butter, softened
1/2 cup caster sugar
2 egg yolks
1 1/2 cups standard flour
1 tsp baking powder
2 medium Tommy Atkins mangoes, diced
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 standard flour
1 tsp baking powder
2 medium Tommy Atkins mangoes, diced
1 can sweetened condensed milk
4 tbsp lemon juice
1 tsp unflavoured gelatine powder
Where to find ingredients
You can find most of these staples at any local Countdown, New World, or Pak'nSave. For mangoes, look for firm but ripe Tommy Atkins varieties in the produce section, which are widely available in NZ during summer. Sweetened condensed milk is found in the baking aisle. If you have trouble finding specific ingredients, check the 'International' aisle for Latin American imports or visit a specialty grocer in larger cities like Auckland or Wellington, though standard supermarket items are perfect for this recipe.
Preparation method
- Cream the butter, sugar, and egg yolks together in a mixing bowl until light and fluffy
- Sift the flour and baking powder directly into the mixture
- Knead the ingredients with your hands until you have a smooth, consistent dough
- Shape the dough into a ball
- Pop it into the fridge to chill for 15 minutes
- Roll out the dough on a lightly floured surface
- Press the dough into a fluted tart tin 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 let the pastry shell cool completely
- Blitz the diced mango, condensed milk, and lemon juice in a blender until you reach a smooth, velvety consistency
- Pour the mixture into a clean bowl
- Dissolve the gelatine powder with 2 tablespoons of warm water using a bain-marie or a quick zap in the microwave
- Whisk the dissolved gelatine into your mango cream
- Pour the filling evenly into your cooled tart shell
- Refrigerate until the filling sets and is firm to the touch
Observations
This tart pairs a golden, shortcrust base with a refreshing and silky mango filling. It’s a fantastic, no-fuss dessert to serve chilled on a warm summer's day.
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