Description
A delightful tart featuring a harmonious blend of fresh raspberries and sweet mangoes, perfect for summer gatherings.
Ingredients
Scale
- 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
- 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)
- Raspberries (fresh)
- 1 Mango (fresh)
Instructions
- Preheat your oven to 180°C (350°F).
- Combine the flour, powdered sugar, shredded almonds, and salt in a bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the egg and vanilla extract, mixing until it forms a dough.
- Press the dough into a tart pan and chill for 30 minutes.
- Bake the crust for 20 minutes until lightly golden.
- Prepare the filling by cooking raspberries, mango, sugar, and lemon juice in a saucepan over medium heat for 5 minutes.
- Whisk together the egg yolks, cornstarch, and salt in a separate bowl. Stir into the fruit mixture until it thickens.
- Remove from heat, add cubed butter, and stir until melted.
- Pour the filling into the cooled crust and chill for at least 2 hours.
- Garnish with additional raspberries and mango slices before serving.
Notes
For a healthier option, consider using sugar substitutes like Stevia or Monk Fruit.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg