Description
Indulge in the vibrant and refreshing flavors of our Raspberry Mango Tart, a delightful dessert that is sure to impress at any gathering. With its irresistible shortcrust and creamy fruit filling, this tart is not only pleasing to the eye but also a treat for the taste buds. Perfect for summer parties or cozy family dinners, it’s simple to make and bursting with flavor. The combination of sweet raspberries and juicy mangoes creates a refreshing taste that your guests will love. Plus, its impressive appearance makes it a standout on any dessert table.
Ingredients
Scale
- 240 g all-purpose flour
- 100 g powdered sugar
- 40 g shredded almonds
- 120 g cold butter (cubed)
- 1 large egg
- 300 g raspberries (fresh or frozen)
- 180 g mango (cut into small cubes)
- 180 g sugar
- 3 large egg yolks
- 3 tbsp cornstarch
- 2 tbsp lemon juice
- 1/8 tsp salt
Instructions
- Prepare the shortcrust by blending flour, powdered sugar, almonds, and salt in a food processor. Add cold butter and pulse until crumbly. Mix in the egg and vanilla extract.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 180°C (350°F). Roll out the chilled dough and shape it in a tart pan. Blind bake for about 20 minutes until golden brown.
- For the filling, combine raspberries, mango, sugar, lemon juice, egg yolks, cornstarch, and salt in a bowl; fold in cubed butter.
- Pour the filling into the baked crust and bake for another 25 minutes until set.
- Cool completely before serving; garnish with fresh fruits.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 24g
- Sodium: 135mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg