Mango and Passion Fruit Tart
This recipe really puts mango in the spotlight: in the curd, its flavour is light and velvety, while as a garnish, fresh slices give us that much-loved pronounced taste. Passion fruit syrup drizzled over the top elevates this dessert to the next level.
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- 2 tbsp icing sugar
- 1/2 tsp baking powder
- 1 pinch salt
- 6 tbsp (90 g) cold unsalted butter, diced
- 3 tbsp (45 ml) plain yogurt
- 1 tsp gelatin
- 2 tbsp (30 ml) water
- 3/4 cup (140 g) fresh mango, cubed (about ½ large mango)
- 2 tbsp (30 ml) lemon juice
- 2 eggs
- 3 tbsp sugar
- 1/3 cup (75 g) cold unsalted butter, diced
- 2 tbsp sugar
- 2 tbsp (30 ml) water
- 2 passion fruits
- 1 large mango, peeled and thinly sliced
- A few basil leaves, to taste
Instructions
- In a food processor, blend the flour, icing sugar, baking powder and
- salt. Add the butter and pulse a few times until it forms pea-sized
- pieces. Add the yogurt and blend until the dough starts coming
- together. Remove the dough from the food processor.
- On a lightly floured work surface, roll out the dough to form a 17 x
- 6-inch (43 x 15 cm) rectangle. Line a 14 x 4-inch (36 x 10 cm)
- rectangular tart pan with removable bottom with the dough. Remove any excess dough. Prick the dough with a fork. Refrigerate
- for 30 minutes.
- With the rack in the lowest position, preheat the oven to 375°F
- (190°C).
- Cover the dough with foil and fill with dried beans or ceramic pie
- weights. Bake for 15 minutes. Remove the pie weights and foil.
- Bake for another 6 minutes or until the crust is slightly golden. Let
- cool.
This recipe really puts mango in the spotlight: in the curd, its flavour is light and velvety, while as a garnish, fresh slices give us that much-loved pronounced
taste. Passion fruit syrup drizzled over the top elevates this dessert to the next level.