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Fresh Mango Tart

A delightful dessert combining a buttery, flaky crust with a rich creamy filling and vibrant tropical mango slices, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: European
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Tart Crust
  • 1 1/4 cups all-purpose flour Look for unbleached for better flavor
  • 1/2 cup unsalted butter, cold and cubed I prefer Kerrygold for its rich flavor
  • 1/4 cup powdered sugar Organic works great here
  • 1 pinch salt
  • 1 large egg yolk Make sure it’s at room temperature
  • 1 to 2 tablespoons cold water More if needed
  • 1/2 teaspoon vanilla extract Vanilla bean paste adds an extra touch
For the Cream Filling
  • 8 oz cream cheese, softened Full-fat for the best flavor
  • 1/4 cup granulated sugar Feel free to substitute with honey or maple syrup for a healthier option
  • 1/2 cup heavy cream Make sure it’s cold for whipping
  • 1 teaspoon vanilla extract
  • 1 zest of lime optional but recommended for a refreshing zing!
For the Topping
  • 2 to 3 large ripe mangoes, peeled and thinly sliced Choose mangoes that yield slightly to pressure for the best flavor
  • 1 tablespoon apricot jam or honey optional, for glaze
  • 1 teaspoon hot water to thin out the glaze

Method
 

Preparation
  1. In a mixing bowl, whisk together the flour, powdered sugar, and salt.
  2. Add in the cubed butter, blending until coarse crumbs form.
  3. Mix in the egg yolk, vanilla, and 1 tablespoon of cold water until the dough comes together.
  4. Wrap in plastic wrap and chill for at least 30 minutes.
  5. Roll out the chilled dough on a floured surface until it’s about 1/4 inch thick.
  6. Fit it into a tart pan and freeze for 15 minutes to firm up.
  7. Preheat your oven to 350°F (175°C).
  8. Bake the crust for 15 minutes with weights, then remove the weights and bake for another 10-12 minutes, or until golden brown.
  9. Allow it to cool completely.
Filling
  1. In a mixing bowl, beat the softened cream cheese and sugar together until smooth.
  2. Add in vanilla and lime zest (if using), then gradually beat in the heavy cream until it thickens – about 4-5 minutes.
Assembly
  1. Pour the cream mixture into the cooled tart shell, smoothing it out evenly.
  2. Beautifully arrange the sliced mangoes on top in a spiral pattern.
  3. Mix the apricot jam with hot water, then brush it over the mango slices for a glossy finish.
  4. Refrigerate for at least 15-20 minutes to set.

Notes

Make-Ahead Option: You can prepare the crust and cream filling a day in advance and assemble them the day of serving. Ensure your crust has cooled completely before filling it to prevent it from becoming soggy. This tart is best enjoyed fresh but can be stored in the fridge for up to 2 days.