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http://mirjamskitchenyodel.com raspberry mango tart with mango and raspberry decoration

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!
4.73 from 11 votes
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Prep Time 45 minutes
Cook Time 45 minutes
Chill time 3 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine French
Servings 12
Calories 308 kcal

Equipment

Kitchen scale
Hand mixer
Kitchen mixer (food processor)
Immersion hand blender
14 Inch Tart pan
Rolling Pin
Mixing bowls
Medium-size pan
Mesh strainer
Offset spatula

Ingredients
 
 

For the Short Crust

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.
  • Add the cold, cubed butter to the flour mixture and mix until the butter-flour mixture resembles fine sand.
  • 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.

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      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.

        Nutrition

        Calories: 308kcalCarbohydrates: 49gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 91mgSodium: 143mgPotassium: 156mgFiber: 3gSugar: 21gVitamin A: 776IUVitamin C: 20mgCalcium: 34mgIron: 1mg
        Nutrition Facts
        Raspberry Mango Tart
        Amount per Serving
        Calories
        308
        % Daily Value*
        Fat
         
        15
        g
        23
        %
        Saturated Fat
         
        8
        g
        50
        %
        Trans Fat
         
        1
        g
        Polyunsaturated Fat
         
        1
        g
        Monounsaturated Fat
         
        5
        g
        Cholesterol
         
        91
        mg
        30
        %
        Sodium
         
        143
        mg
        6
        %
        Potassium
         
        156
        mg
        4
        %
        Carbohydrates
         
        49
        g
        16
        %
        Fiber
         
        3
        g
        13
        %
        Sugar
         
        21
        g
        23
        %
        Protein
         
        5
        g
        10
        %
        Vitamin A
         
        776
        IU
        16
        %
        Vitamin C
         
        20
        mg
        24
        %
        Calcium
         
        34
        mg
        3
        %
        Iron
         
        1
        mg
        6
        %
        * Percent Daily Values are based on a 2000 calorie diet.
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