Saturday, 6 June 2015

Mango Tart

Mango Tart

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust  pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based


For crust
·         3/4 cup all-purpose flour

·         7 tablespoons cold unsalted butter, cut into bits
·         1/3 cup confectioners sugar
·         1/4 teaspoon salt
For filling
·         2 1/2 cups chopped ripe mango (from two 1-pound mangoes) plus 1 1/2 cups diced (1/3-inch) firm-ripe mango (from one 1-pound mango)
·         3 tablespoons granulated sugar
·         2 tablespoons fresh lime juice
·         1 teaspoon unflavored gelatin
·         1/3 cup well-chilled heavy cream
 a 9-inch round  tart pan  with a removable bottom


Preheat oven to 350°F.
Make crust:
Mix together flour, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up side of tart pan with floured fingers, then freeze until firm, about 10 minutes. Bake in middle of oven until golden, about 25 minutes, then cool completely.
Purée chopped mango (2 1/2 cups) with sugar, lime juice, and a pinch of salt in a food processor until smooth, about 1 minute. Sprinkle gelatin over 1/4 cup purée in a heatproof bowl and let stand to soften 1 minute. Set bowl over a saucepan of simmering water and stir until gelatin is dissolved. Remove bowl from heat and stir in remaining purée.
Beat cream in a large bowl with an electric mixer until it just holds stiff peaks, then fold in purée .and chill, until thickened, 1 to 1 1/2 hours.
 Assemble tart:
Remove side of tart pan and spoon filling into crust, smoothing top. Chill, loosely covered, until filling is set, at least 8 hours. Before serving, let stand at room temperature at least 15 minutes  .Then arrange the  diced mango over top of tart.

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