Brazilian recipe
Mango Tart
This mango tart is a classic Brazilian dessert, celebrated for its perfect balance between the natural sweetness of the fruit and a buttery, crisp pastry crust.
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Ingredients
100 g butter
1/2 cup (tea) sugar
2 egg yolks
1 1/2 cups (tea) all-purpose flour
1 tsp baking powder
2 medium Tommy mangoes, chopped
1 can sweetened condensed milk
4 tbsp lemon juice
1 tsp unflavored powdered gelatin
1/2 cup (tea) sugar
2 egg yolks
1 1/2 cups (tea) all-purpose flour
1 tsp baking powder
2 medium Tommy mangoes, chopped
1 can sweetened condensed milk
4 tbsp lemon juice
1 tsp unflavored powdered gelatin
Where to find ingredients
You can find fresh mangoes, dairy, and baking staples at any local grocery store or supermarket. Unflavored gelatin is typically found in the baking or dessert aisle.
Preparation method
- Mix the butter with the sugar and egg yolks in a mixer until you obtain a creamy mixture
- Sift the flour and baking powder over the cream
- Mix well with your hands until a homogeneous dough is formed
- 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
- Remove from the oven and let the crust cool completely
- Blend the chopped mangoes, condensed milk, and lemon juice in a blender until you get a smooth cream
- Transfer the mixture to a bowl
- Dissolve the powdered gelatin with 2 tablespoons of water in a bain-marie or in the microwave
- Incorporate the dissolved gelatin into the mango cream
- Pour the filling over the baked and cooled crust
- Refrigerate until the cream sets and gains consistency
Observations
This tart combines a crunchy shortcrust pastry base with a refreshing and creamy mango filling. It is a wonderful dessert to serve chilled on warm days.
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