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Raspberry Mango Tart

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A delightful dessert featuring a buttery crust filled with tangy raspberries and sweet mangoes, perfect for summer gatherings.

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)
  • Raspberries (fresh) for garnish
  • 1 Mango (fresh) for garnish

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Combine flour, powdered sugar, shredded almonds, and salt in a bowl.
  3. Cut in cold butter until the mixture resembles coarse crumbs.
  4. Add the egg and vanilla extract, mixing until a dough forms.
  5. Press the dough into a tart pan and chill for 30 minutes.
  6. Bake the crust for 20 minutes or until lightly golden.
  7. In a saucepan, combine raspberries, mango, sugar, and lemon juice over medium heat, cooking for about 5 minutes.
  8. Whisk the egg yolks in a separate bowl.
  9. Mix cornstarch and salt, then stir into the fruit mixture to thicken for another 2 minutes.
  10. Remove from heat and stir in cubed butter until melted.
  11. Pour the fruit mixture into the cooled tart crust.
  12. Chill in the refrigerator for at least 2 hours to set.
  13. Garnish with additional raspberries and fresh mango slices before serving.

Notes

Use fresh fruit for the best flavor. Allow proper chilling for the best texture.

Nutrition

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