Raspberry Mango Tart
A beautiful color, an incredible taste, an irresistible shortcrust, and juicy fruit – this Raspberry Mango Tart has it all. It is an exquisite and delicious dessert that is straightforward to make!
I’m so lucky to be able to spend this Mother’s Day with my Mom. My parents are visiting us from Switzerland, what perfect timing, I couldn’t be happier! My Mom is the BEST, and she deserves the world! So, I want to bake something special for her, and I think this gorgeous tart is the perfect dessert.
It’s time to honor all the beautiful, hard-working, strong, and resilient Mommas. The world wouldn’t work without you! I hope someone will make this tart for you because you deserve it!
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The Shortcrust
This shortcrust is easy to make; you just have to be careful not to overwork it. Chill the dough in the refrigerator for at least two hours or overnight.
Roll out the chilled dough until it is about 1/4 inch (1/2 cm) thick. Line a 14-inch greased tart pan with the dough. Carefully press the dough into the sides to achieve the nice, wavy texture, don’t press too hard, though, or your dough gets too thin and will break after baking. Use a sharp knife to cut off the excess dough around the edges.
Place the lined tart pan in the refrigerator for at least 20 minutes. Then take the chilled pan out of the refrigerator and cover/line the dough with aluminum foil or parchment paper. Add baking weights, rice, or beans onto the foil and blind bake the dough. Blind baking prevents the dough from puffing up while it bakes.
If you use beans or rice, know that you won’t be able to cook with them anymore. You can, however, reuse them for another time when you need to blind bake something again.
Bake the tart shell for 20 minutes, then remove the foil with the weights, rice, or beans, and put it back in the oven for another 8-10 minutes or until golden brown.
E Guete (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Raspberry Mango Tart. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
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Raspberry Mango Tart
Equipment
Ingredients
For the Short Crust
- 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
For the Raspberry Mango Curd
- 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
For the topping
- Raspberries fresh
- 1 Mango fresh
Instructions
Short Crust
- Add the all-purpose flour, powdered sugar, shredded almonds, and salt to a food processor.
- Then add the egg and vanilla extract and mix just until it comes together, it only takes a few seconds. It’s important not to over-mix or the dough will get rubbery and shrink in the oven.
- Place the dough on a plastic foil and press flat into a rectangular shape (about 1 inch thick). Wrap it and place it in the refrigerator for at least two hours or overnight.
- Grease a 14-inch tart pan, and with a rolling pin, roll out the chilled dough until it is 1/4 inch (1/2 cm) thick. Line the tart pan with the dough. Carefully press it into the sides to achieve the nice, wavy texture, don’t press too hard, though, or your dough gets too thin and will break after baking. Use a sharp knife to cut off the excess dough around the edges.
- Place the lined tart pan in the refrigerator for at least 20 minutes.
- Preheat the oven to 350°F or 180°C.
- Take the chilled tart pan out of the refrigerator and line the dough with aluminum foil. Cover the foil with baking weights, rice, or beans to blind bake it.
- Bake it for 20 minutes, then take the tart pan out of the oven, remove the foil with the weights, rice, or beans, and put it back in the oven for another 8-10 minutes or until golden brown.
- Then, let it cool for 10 minutes, and carefully take it out of the tart pan onto a cooling rack. Let the shell cool all the way.
Raspberry Mango Tart
- Place the raspberries, mangos, sugar, and lemon juice into a medium-size pan. Bring it to a boil, reduce the heat, and let the mixture simmer for 10 minutes.
- Take it off the heat, and mix it with an immersion hand blender or food processor. Take a medium-size mixing bowl and place a mesh strainer on top. Strain the raspberry mango mixture through the strainer into the bowl. Scrape the sifter on the outside to get all of the raspberry mango mixture. Discard all the seeds that are left behind in the sifter.
- Return the strained mixture to the pan. Mix the egg yolks with the cornstarch, in a small bowl, until smooth.
- Add about half a cup of the raspberry mango mixture to the egg yolks and mix well. Tempering the eggs first before adding them to the mixture makes them less likely to curdle.
- Pour the eggs into the rest of the mixture, and over medium heat, bring it to a boil. This will take about 5 minutes. Cook for another minute, stirring constantly, then take it off the heat. If you take a spoon and put some curd on it and then run a finger through the mixture, it shouldn't run back together.
- Transfer the curd into a medium-size bowl and wrap it with plastic foil. Place the foil directly onto the curd to prevent a skin from forming.
- Chill the curd for several hours or overnight.
To assemble
- Take a pastry piping bag and fill it with the raspberry mango curd. Then, pipe the curd evenly into the tart shell. If you don’t have a pastry bag, you can use a spoon and spoon the curd into the tart shell and spread it into an even layer with an offset spatula.
- Cut the mango into thin slices and wash the fresh raspberries. Arrange the fruit over the curd in a decorative pattern. Then chill in the refrigerator for another 2 hours before serving.