Brazilian recipe
Mango Tart
This mango tart is a classic dessert, prized for its perfect balance between the natural sweetness of the fruit and the rich texture of a buttery pastry crust.
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Ingredients
100 g butter
1/2 cup sugar
2 egg yolks
1 1/2 cups all-purpose flour
1 tsp baking powder
2 medium mangoes (Tommy Atkins variety), chopped
1 can sweetened condensed milk
4 tbsp lemon juice
1 tsp unflavored gelatin powder
1/2 cup sugar
2 egg yolks
1 1/2 cups all-purpose flour
1 tsp baking powder
2 medium mangoes (Tommy Atkins variety), chopped
1 can sweetened condensed milk
4 tbsp lemon juice
1 tsp unflavored gelatin powder
Where to find ingredients
All ingredients are pantry and produce staples available at most grocery stores, supermarkets, and local fruit markets.
Preparation
- 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 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 (350°F) for about 30 minutes or until golden
- Remove from the oven and let the dough cool completely
- Blend the chopped mangoes, sweetened condensed milk, and lemon juice in a blender until you obtain a smooth cream
- Transfer the mixture to a bowl
- Dissolve the unflavored gelatin powder with 2 tablespoons of water in a double boiler or in the microwave
- Incorporate the dissolved gelatin into the mango cream
- Pour the filling over the baked and cooled dough
- Refrigerate until the cream sets and reaches a firm consistency
Notes
This tart combines a crisp, golden shortcrust base with a refreshing and creamy mango filling. It is an excellent option to serve chilled on warm days.
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