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Raspberry Mango Tart

Raspberry Mango Tart
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Indulge in the vibrant flavors of our Raspberry Mango Tart, a delightful dessert that beautifully marries the tangy sweetness of fresh raspberries with the juicy richness of ripe mangoes, all nestled in a buttery shortcrust shell. This tart not only dazzles with its stunning colors but also offers a refreshing taste, making it an ideal choice for summer picnics or special celebrations. With its simple preparation steps, even novice bakers can impress their guests with this elegant dessert. Serve it chilled for a light and satisfying treat that’s sure to become a favorite.

Ingredients

Scale
  • 240 g All-purpose flour
  • 100 g Powdered sugar
  • 40 g Almonds (shredded)
  • 1/8 tsp Salt
  • 120 g Butter (cold and cubed)
  • 1 Egg (large)
  • 2 tsp Vanilla extract
  • 300 g Raspberries (fresh or frozen)
  • 180 g Mangos (cut into small cubes)
  • 180 g Sugar
  • 2 tbsp Lemon juice
  • 3 Egg yolks
  • 3 tbsp Cornstarch
  • 1/8 tsp Salt
  • 40 g Butter (cubed)
  • Fresh raspberries (for garnish)
  • 1 Mango (fresh, for garnish)

Instructions

  1. Prepare the shortcrust by combining flour, powdered sugar, shredded almonds, and salt in a food processor. Add cold butter and pulse until crumbly. Mix in egg and vanilla until dough forms. Chill for 30 minutes.
  2. Preheat your oven to 350°F (180°C). Roll out the chilled dough and fit it into a tart pan, trimming excess.
  3. Blind bake the crust for 15 minutes until lightly golden; let it cool.
  4. In a saucepan, combine raspberries, mangoes, sugar, lemon juice, egg yolks, cornstarch, and salt over medium heat until thickened. Stir in cubed butter until melted.
  5. Pour the filling into the cooled crust and refrigerate for at least two hours before serving.

Nutrition

Find it online: https://myrecipesbook.com/raspberry-mango-tart/

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