Description
Indulge in the vibrant flavors of a Raspberry Mango Tart, a delightful dessert that captivates with its eye-catching colors and refreshing taste. This tart features a perfectly crafted buttery shortcrust filled with a luscious blend of sweet mangoes and tangy raspberries, making it an ideal treat for any occasion—from summer gatherings to festive celebrations. Not only is it simple enough for beginner bakers, but it also serves as an impressive centerpiece that will leave your guests in awe. Ready to elevate your dessert game? Let’s dive into this easy-to-follow recipe.
Ingredients
Scale
- 240 g All-purpose flour
- 100 g Powdered sugar
- 40 g Almonds (shredded)
- 120 g Cold butter (cubed)
- 1 Large egg
- 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
Instructions
- Prepare the shortcrust by blending flour, powdered sugar, shredded almonds, and salt in a food processor. Add cold butter, then pulse until crumbly. Mix in the egg and vanilla until just combined. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat oven to 180°C (350°F). Roll out dough to fit a tart pan, then press into place and blind bake for about 15 minutes until lightly golden.
- For the filling, combine raspberries, mangoes, sugar, lemon juice, egg yolks, cornstarch, salt, and butter in a saucepan over medium heat. Stir continuously until thickened (about 5–7 minutes).
- Pour filling into the baked crust and bake for an additional 20–25 minutes until set. Cool completely before garnishing with fresh fruit.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 290
- Sugar: 24g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg