Brazilian recipe
Mango Tart (Torta de manga)
Mango tart is a classic Brazilian dessert, prized for the balance between the fruit’s sweetness and the buttery pastry texture.
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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 condensed milk
4 tablespoons lemon juice
1 teaspoon unflavoured 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 condensed milk
4 tablespoons lemon juice
1 teaspoon unflavoured powdered gelatin
Where to find ingredients
Look for the fruit in the produce section, and the butter, condensed milk, flour, sugar, and powdered gelatin in the dairy, baking, and supermarket aisles.
Preparation method
- Beat the butter with the sugar and egg yolks in a mixer until creamy
- Sift the all-purpose flour and baking powder over the cream
- Mix well with your hands until a smooth dough forms
- Shape the dough into a ball
- Let it rest in the fridge for 15 minutes
- Roll out the dough using a rolling pin
- Line an ovenproof 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
- Remove from the oven and let the crust cool completely
- Blend the chopped mangoes, condensed milk and lemon juice until smooth
- Transfer the mixture to a bowl
- Dissolve the powdered gelatin with 2 tablespoons of water over a double boiler or in the microwave
- Fold the dissolved gelatin into the mango cream
- Pour the filling over the baked, cooled crust
- Refrigerate until the cream sets
Observations
This tart pairs a crisp shortcrust pastry base with a refreshing, creamy mango filling. It is an excellent choice to serve chilled on warm days.
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