Besides mango, this tart can be prepared all year round with any seasonal fruits. The tart is filled with a mixture of cream cheese and mango which is set with agar agar powder. An attractive tart with a delightful crunch from the outer crust, delicious creamy filling and freshness from the mango slices.
The pie shell is blind baked, cooled and filled. Once the filling is set, it is decorated with mango slices. Jam is brushed on top of the slices for a lovely sheen and to prevent them from discolouration. Though egg is included in the crust dough, it can be omitted and replaced with cold water for an eggless option. While preparing the crust, ensure that all the ingredients are cold to achieve a light, flaky, crispy pastry that melts-in-your-mouth.
Mango known as the “king of fruits” has amazing health benefits. It lowers cholesterol, prevents cancer, alkalizes the body, clears skin and improves eye health. The fibre in the fruit aids in digestion while vitamin C and A boosts the immune system. Also, has a low glycemic index so consuming in moderation will not spike up sugar levels. Excellent to fight heat stroke hence this fruit is readily available during the summer months.
The pie shell is blind baked, cooled and filled. Once the filling is set, it is decorated with mango slices. Jam is brushed on top of the slices for a lovely sheen and to prevent them from discolouration. Though egg is included in the crust dough, it can be omitted and replaced with cold water for an eggless option. While preparing the crust, ensure that all the ingredients are cold to achieve a light, flaky, crispy pastry that melts-in-your-mouth.
Mango known as the “king of fruits” has amazing health benefits. It lowers cholesterol, prevents cancer, alkalizes the body, clears skin and improves eye health. The fibre in the fruit aids in digestion while vitamin C and A boosts the immune system. Also, has a low glycemic index so consuming in moderation will not spike up sugar levels. Excellent to fight heat stroke hence this fruit is readily available during the summer months.
Mango Tart
(Serves 8)
Crust
Ingredients:
2 cups flour
8 tablespoon of confectioner’s sugar (icing)
1/2 cup unsalted butter (cold)
1 egg (cold)
1 tablespoon ice cold water
a pinch of salt
Method:
Sift the flour, sugar and salt in a bowl. Add the butter and using a pastry blender, cut butter into the flour until it resembles coarse crumbs. Add the egg and ice cold water. With a fork, moisten the dough. Then use your fingers to gently form a ball. Cover dough with a plastic wrap and refrigerate for 30 minutes or more until easy to roll.
(For an eggless crust, replace egg with some more ice cold water.)
Preheat oven to 375 F or 190 C.
Roll dough between two parchment paper into a 12” circle to fit a 10” tart or quiche pan with removable bottom. With the help of a rolling pin, transfer the rolled pastry into the tart tin. Press pastry along the sides and trim edges. Prick the base with a fork. Line the pastry with parchment paper and fill it with pie weights, dried beans or uncooked rice. Bake for 20 minutes until pastry is firm. Remove the tart tin from the oven. Now, take out the pie weights and parchment paper. Place tart tin back in the oven and continue to bake till pastry is golden, around 5 to 10 minutes. Leave pastry shell to cool at room temperature.
Utilized the balance dough to line six fluted mini tart tins. Bake as above with baking time reduced as the shells are small.
Filling
Ingredients:
300 grams cream cheese (softened)
250 mangoes pieces (from two mangoes)
3 tablespoons sugar
1 teaspoon lemon juice
2 teaspoons agar agar powder
100 ml water
Method:
In a food processor, mix in the cream cheese, mango pieces, sugar and lemon juice till smooth.
Heat water in a saucepan and dissolve the agar agar powder. Add to the above mixture and combine well. Spoon filling in the big pastry shell first with the balance into the six mini tarts.
Refrigerate to set for two hours or overnight.
Note: The filling was around 2 cups hence 2 teaspoons of agar agar powder was used.
Topping:
Ingredients:
2 mangoes (peeled and cut at an angle into thin slices)
2 tablespoons clear jam (apricot, apple, or as desired)
Method:
Decorate the tarts with mango slices, rolled and wrapped around to form petals representing a rose.
Heat the jam in the microwave for 30 seconds. Brush the mango rose with jam for a beautiful glaze.
(Serves 8)
Crust
Ingredients:
2 cups flour
8 tablespoon of confectioner’s sugar (icing)
1/2 cup unsalted butter (cold)
1 egg (cold)
1 tablespoon ice cold water
a pinch of salt
Method:
Sift the flour, sugar and salt in a bowl. Add the butter and using a pastry blender, cut butter into the flour until it resembles coarse crumbs. Add the egg and ice cold water. With a fork, moisten the dough. Then use your fingers to gently form a ball. Cover dough with a plastic wrap and refrigerate for 30 minutes or more until easy to roll.
(For an eggless crust, replace egg with some more ice cold water.)
Preheat oven to 375 F or 190 C.
Roll dough between two parchment paper into a 12” circle to fit a 10” tart or quiche pan with removable bottom. With the help of a rolling pin, transfer the rolled pastry into the tart tin. Press pastry along the sides and trim edges. Prick the base with a fork. Line the pastry with parchment paper and fill it with pie weights, dried beans or uncooked rice. Bake for 20 minutes until pastry is firm. Remove the tart tin from the oven. Now, take out the pie weights and parchment paper. Place tart tin back in the oven and continue to bake till pastry is golden, around 5 to 10 minutes. Leave pastry shell to cool at room temperature.
Utilized the balance dough to line six fluted mini tart tins. Bake as above with baking time reduced as the shells are small.
Filling
Ingredients:
300 grams cream cheese (softened)
250 mangoes pieces (from two mangoes)
3 tablespoons sugar
1 teaspoon lemon juice
2 teaspoons agar agar powder
100 ml water
Method:
In a food processor, mix in the cream cheese, mango pieces, sugar and lemon juice till smooth.
Heat water in a saucepan and dissolve the agar agar powder. Add to the above mixture and combine well. Spoon filling in the big pastry shell first with the balance into the six mini tarts.
Refrigerate to set for two hours or overnight.
Note: The filling was around 2 cups hence 2 teaspoons of agar agar powder was used.
Topping:
Ingredients:
2 mangoes (peeled and cut at an angle into thin slices)
2 tablespoons clear jam (apricot, apple, or as desired)
Method:
Decorate the tarts with mango slices, rolled and wrapped around to form petals representing a rose.
Heat the jam in the microwave for 30 seconds. Brush the mango rose with jam for a beautiful glaze.
