The king of fruits is ruling my kitchen these days. I have been eating mangoes almost in every meal. From the local varieties to the ones bought from different states across India, I love it. Another amazing way to savor the flavor of this fruit is by incorporating them in the desserts.
This recipe came out perfect the very first time I tried it. Its simply stunning! The secret to this recipe is the perfectly sweet and ripe mangoes. The color, the flavor and the aroma of the seasonal fruit makes it a star. The smooth fluffy mousse filling gives this dessert a twist. My mother enjoys having this fresh tart since its refreshing and cold and soothes the palate. Since my mum loves fruits over chocolates, I made this tart for her birthday and she was completely thrilled. And now when she has guests over during summers, she never misses to serve them this delicious tart with her own variations, which I will share with you in the recipe section. So try this dessert as you really can’t afford to give this recipe a miss in the season of mangoes.
INGREDIENTS: (One 9 inch tart mould)
For the Sweet Pastry Crust:
- 135 gms all purpose flour
- 113 gms cold unsalted butter, cut into small pieces
- 45 gms powdered white sugar
- 1/8 tsp salt (if you are using salted butter then avoid salt)
For the Mango Filling:
- 200 gms Whipped cream
- 150 gms Mango puree (Use sweet mangoes)
- 3 tbsp Granulated sugar
- 1 tsp vanilla extract or 1 1/2 tsp vanilla essence
- 1 1/2 tsp cardamom powder (optional)
- 1 tsp dry ginger powder (optional)
For the topping:
- 2 cups sliced or chopped mangoes (Use sweet mangoes)
- 1/3 cup chopped pistachios, for decoration (optional)
- few mint leaves, for decoration (optional)
- Lightly spray the tart pan with loose bottom with butter or flavorless oil. Preheat your oven to 220 C.
- In a food processor place flour, sugar and salt and combine. Now add the cold butter chunks and pulse again until the mixture comes together and forms clumps.
- Take the entire mixture out and with your fingers press out the mixture evenly on the tart tin and the sides.
- Press the tart gently with fork to prevent it from puffing up.
- Cover the crust and place the tart in the freezer for 12 – 15 minutes.
- Now put the shortbread tart in the oven and bake it for 15 – 18 minutes until its golden brown.
- Once baked take it out and allow it to cool completely before you fill it.
- In the meanwhile, for the filling place the the whipping cream in a bowl in the freezer for 15 – 18 minutes along with the whisk attachment.
- Take it out and add the sugar and whip it until it forms soft peaks.
- Add the mango puree, vanilla extract, ginger powder and cardamom powder and fold it gently.
- Now spread this mousse mixture on the cooled crust evenly and refrigerate it for atleast 2 – 3 hours.
- Once its set and cooled, garnish it with sliced mangoes or chopped mangoes, pistachios and mint leaves.
- Place it in the fridge to cool for sometime. Before serving take it out of the fridge for 5 – 10 minutes and then serve immediately.
- You can create small tartlets using the same methods and serve indivdually.
- You can add 1 tsp cinnamon powder in the mousse filling.