Brazilian recipe
Mango Tart (Torta de manga)
A classic Brazilian dessert, this mango tart is cherished for its perfect balance between the fruit's natural sweetness and the buttery 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 Tommy mangoes, 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 Tommy mangoes, chopped
1 can sweetened condensed milk
4 tablespoons lemon juice
1 teaspoon unflavored powdered gelatin
Where to find ingredients
You can find these ingredients at local grocery stores or fruit markets. Sweetened condensed milk is widely available in canned form. For a substitute, if Tommy mangoes are unavailable, use any sweet, fibrous-free mango variety.
Preparation method
- Mix the butter, sugar, and egg yolks in a stand mixer until creamy.
- Sift the flour and baking powder over the cream 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 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 allow the crust to cool completely.
- Blend the chopped mangoes, condensed milk, and lemon juice in a blender until smooth.
- Transfer the mixture to a bowl.
- Dissolve the powdered gelatin with 2 tablespoons of water in a bain-marie or microwave.
- Incorporate the dissolved gelatin into the mango cream.
- Pour the filling over the cooled, baked crust.
- Refrigerate until the cream sets and reaches the desired consistency.
Observations
This tart combines a crisp, golden shortcrust pastry with a refreshing and creamy mango filling. It is a fantastic choice to serve chilled on warm days, highlighting the vibrant flavor of fresh mangoes.
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