Mango Tart

By ameliawise4

Combined my favorite tart crust recipe with a mango filling. It's a hit!

Ingredients

• Tart Crust:
• Vegetable oil spray, such as canola
• 1 3/4 cups all-purpose flour
• 1/4 cup sugar
• Pinch of salt
• 1 1/2 sticks unsalted butter, cut into pieces and chilled
• 1 large egg yolk mixed with 4 tablespoons of ice water
• Mango Filling:
• 3 ripe mangoes (3/4-1 pound each)
• 1 tablespoon sugar
• 1/2 teaspoon freshly grated lime zest
• 1 teaspoon unflavored gelatin
• 2 tablespoons lime juice
• 1/4 cup whipping cream
• 1/4 cup guava jelly or strained apricot preserves

Details

Servings 4

Preparation

Step 1

For crust:
Spray 11" tart pan with canola oil spray. Blend flour and salt and sugar in food processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add egg mixture. Process just until moist clumps form. Pour mixture into 11" tart pan and form to edges, pressing with cup dipped in flour to ensure the crust is even. Bake at 375 degrees for 25 minutes, or until golden brown.

For filling:
About 3 hours before serving, cube 1 of the mangoes and place in a food processor or blender, along with sugar. Process until smooth. To remove fibers, press the puree through a fine sieve set over a bowl. (You should have about 1/2 cup of puree.) Stir in lime zest; set aside.

Sprinkle gelatin over lime juice in a small heatproof bowl; let stand until softened, about 1 minute. Set the bowl over barely simmering water until the gelatin has melted, or microwave on high for 20 to 40 seconds. Whisk into the mango mixture. Refrigerate, stirring occasionally with a rubber spatula, until slightly thickened and beginning to set, about 20 minutes. Whip cream in a chilled bowl just until it forms soft peaks. Gently fold into the mango mixture.

To assemble tart: Melt guava jelly or apricot preserves in a small saucepan over low heat. Brush a thin coat of guava jelly or apricot preserves—using about 2 tablespoons—over the crust. (Set the saucepan aside.) Spread the mango mousse inside the crust. Cover loosely and refrigerate until the mousse has set, about 2 hours. Not more than 1 hour before serving, peel and thinly slice the remaining 2 mangoes. Fan the slices on top of the mango mousse. Rewarm jelly or preserves and brush over the mangoes. Refrigerate until serving time.