Brazilian recipe
Mango Tart
This classic Brazilian-style mango tart features a delicate balance between the natural sweetness of the fruit and a rich, buttery pastry crust.
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Ingredients
100g butter
1/2 cup sugar
2 egg yolks
1 1/2 cups all-purpose flour
1 tsp baking powder
2 medium Tommy mangoes, chopped
1 can sweetened condensed milk
4 tbsp lime 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 Tommy mangoes, chopped
1 can sweetened condensed milk
4 tbsp lime juice
1 tsp unflavored gelatin powder
Where to find ingredients
Find fresh produce such as mangoes and limes in local markets or supermarkets. Pantry staples like flour, sugar, butter, and sweetened condensed milk are available at general grocery stores; look for unflavored gelatin in the baking aisle.
Preparation method
- Cream the butter, sugar, and egg yolks together in a stand mixer until the mixture is smooth and pale.
- Sift the flour and baking powder directly over the butter mixture.
- Knead gently with your hands until a uniform dough forms.
- Shape the dough into a ball.
- Chill the dough in the refrigerator for 15 minutes.
- Roll out the dough using a rolling pin.
- Line a tart tin with the dough and prick the bottom 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 shell to cool completely.
- Blend the chopped mangoes, sweetened condensed milk, and lime juice in a blender until the mixture is smooth.
- Pour the mixture into a mixing bowl.
- Dissolve the gelatin powder with 2 tablespoons of water using a double boiler or microwave.
- Fold the dissolved gelatin into the mango cream.
- Pour the filling over the cooled, baked crust.
- Refrigerate until the filling is firm and set.
Observations
This tart pairs a crisp shortcrust pastry with a refreshing and creamy mango filling. It is a fantastic choice for a chilled dessert on warm days, offering a light yet indulgent profile.
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