Buttery crispy crumbly mango tart is honestly easier to make! Its a no bake summer fruit tart ! The king of fruits mango is full of sweetness and juicy which complement the tart crust very well. Mango tart is fun to make. You could fill a tart crust in so many delicious ways. A tart crust is almost important as the filling. Make sure you have a sturdy base that provides flavour contrast as well as little bit of texture.
Lockdown keeps me busy with household chores so used store bought biscuits for a change in making the tart. You can also use home baked cookies for making the tart crust.
Mango tart is absolutely delicious a definite favorite in my house. You can use a food processor or your hand to mix the crust. It resemble a coarse meal. Tart crust taste is more like a cookie. Basic crust would complement any kind of filling. You can serve it for a dinner party. I’m sure it would vanish the moment you slice it. My family could not resist till my photo session was over. Mango tarts are the best desserts for summer. Do try it and enjoy with your loved ones! Follow the exact measurements for better results.
⏲️PREP TIME : 45 minutes
⏲️COOK TIME : 10 minutes
🍰CUISINE : International
🥮COURSE : Dessert
🍴YIELD : 7 servings
INGREDIENTS REQUIRED :
Marie gold biscuits – 30 no.
Almonds – 50 gm (blend to powder)
Butter – 75 gm (melted)
Cane sugar – 5 tbsp
Condensed milk – 2 tbsp
Mangoes chopped – 370gm
Agar agar – 3 gm
Vanilla extract – 2tsp
Water as required
Honey – 3tsp
Take agar agar in a bowl.
Add some lukewarm water and let agar agar soak for 20 minutes.
In a mixer jar blend the peeled and chopped mangoes with honey and vanilla extract. keep it aside.
In a mixer jar, powder the biscuits.
In a bowl add the powdered biscuits and ground almonds.
To the mixture add in the cane sugar.
Add in the melted butter to the mixture.
Mix everything well till the mixture comes together when made to a ball .
Grease the tart pan using butter and fill the pan with the mixture.
Press it well using a spoon.
Press along the sides and corners.
Let it take the shape of the pan.
Using a knife shape the rim.
Now the tart base is done. Refrigerate it for half an hour to set.
Meanwhile heat a pan add in the soaked agar agar (with the water).
Let it boil and agar agar dissolve in it.
Now agar agar is dissolved completely and a transparent liquid is obtained.
To the above transparent liquid add half the amount of mango puree and mix well in medium flame.
Now add the remaining and mix until everything is combined.
Next add in the condensed milk and stir well.
When the puree is combined well stop the flame.
Filter the prepared mango puree .
Puree obtained is now without any lumps.
Pour the filtered mango puree on the refrigerated tart.
Using a spoon spread well.
Now the tart is ready to refrigerate.
Allow it to set in refrigerator for 8 hours.
After 8 hours the tart is ready for decoration.
Decorate the tart with the fruits of your choice.
Mango tart is done.
Finally remove the tart, by placing the tart pan on a cup. Separate the ring and plate with tart.
Keep two palette knives below tart and drag the tart to a plate.
Gently slice it and serve.
Used 2 banganapalli mangoes for this tart.
You can use any mango of your choice.
Press well and shape the crust before refrigerating to avoid cracking.
You can use any sugar of your choice.
If you find it difficult in transferring tart from the tart plate, you may keep the tart plate on some other plate and slice it.
Looks yummy! I like the idea of using Marie biscuits for the base.
Thank you !