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Raspberry Mango Tart

A bright and fresh tart combining ripe mango and tart raspberries for a sweet and tangy dessert option, perfect for gatherings or lighter meals.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 240 g All-purpose flour For the tart crust.
  • 100 g Powdered sugar Sweetens the crust.
  • 40 g Shredded almonds Adds texture and flavor.
  • 1/8 tsp Salt Balances sweetness.
  • 120 g Butter (cold and cubed) Important for a flaky crust.
  • 1 large Egg For binding the crust.
  • 2 tsp Vanilla extract For flavoring the crust.
For the filling
  • 300 g Raspberries (fresh or frozen) Main fruit for filling.
  • 180 g Mangos (cut into small cubes) Adds sweetness.
  • 180 g Sugar Sweetens the fruit mixture.
  • 2 tbsp Lemon juice Enhances flavor.
  • 3 large Egg yolks Thickens the filling.
  • 3 tbsp Cornstarch For thickening.
  • 1/8 tsp Salt Balances flavors.
  • 40 g Butter (cubed) Added to filling for richness.
For garnish
  • Raspberries Fresh raspberries (for topping) Decorative topping.
  • 1 fresh Mango Thinly sliced for garnish.

Method
 

Short Crust
  1. In a bowl, mix the flour, powdered sugar, shredded almonds, and 1/8 tsp salt.
  2. Add cold cubed butter. Use a food processor or a pastry cutter to pulse until the mix looks like small crumbs.
  3. Beat the egg and vanilla. Add to the mix and press gently until the dough holds. Do not overwork.
  4. Shape the dough into a disk. Wrap and chill for at least 30 minutes.
  5. Preheat the oven to 180°C (350°F).
  6. Roll the dough on a floured surface to fit a 9-inch tart pan. Press into the pan and trim the edges.
  7. Line with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove weights and bake 8-10 minutes more until light gold. Let cool.
Raspberry Mango Tart Filling
  1. In a saucepan, combine the mango cubes, raspberries, and 180 g sugar. Cook on medium heat until the fruit breaks down and becomes syrupy, about 6-8 minutes.
  2. In a small bowl, whisk the egg yolks with the cornstarch and 2 tbsp lemon juice until smooth.
  3. Slowly add a small ladle of the hot fruit mix into the yolks while whisking to temper them.
  4. Pour tempered yolk mix back into the saucepan. Cook on low heat, stirring, until the mix thickens to a jam-like consistency.
  5. Remove from heat and stir in the 40 g cubed butter until melted and smooth. Add 1/8 tsp salt and stir.
  6. Let the filling cool to lukewarm.
Assembly
  1. Spoon the cooled filling into the baked tart shell. Spread evenly but gently.
  2. Arrange fresh raspberries and thin mango slices on top for a neat look.
  3. Chill the tart for 2 hours to set. Slice and serve chilled or at cool room temperature.

Notes

Serve small slices for portion control. This tart can be stored in the fridge for up to 4 days or frozen for up to 2 months.