Light Mango Tart Recipes

LIGHT MANGO TART

Steps:

• Preheat your oven to 180°C.
• Peel you mangoes and either slice or cube them. The slices/cubes shouldn't be too small.
• Generously coat your pan with the butter, then cover it with the tablespoon of brown sugar (like when you butter and flour a mold when making a cake). I do this even with my non-stick pans, but I suppose this can be skipped.
• In a bowl lightly beat the eggs with the sugar then add the ground almonds, the creme fraiche and the vanilla sugar, mixing well.
• Place the mango slices in the buttered and sugared pan then pour in the creme mixture.
• Put in the oven and cook for about 35 minutes or until the top is golden brown. Serve just warm or chilled.

MANGO TART RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• In a large bowl, beat the egg.
• Add the butter and sugar, and mix.
• Add the flour and mix until combined. The dough will be crumbly in your hand.
• Transfer the crust mixture into a greased 8-inch (20 cm) tart pan one handful at a time, pressing it down to create an even, thin layer over the entire pan, about ¼ inch (6 mm).
• NOTE: Freeze and save remaining pie crust crumble for later.
• Prick the crust with a fork to prevent it from puffing up in the oven.
• Bake the crust for 30-40 minutes, or until golden brown.
• On a cutting board, cut a half inch (1 cm) off the bottom and top off the mango to give it a flat base. Standing it upright, make exterior slices from the top to bottom to take the skin off.
• Remove the meat from the sides and thinly slice.
• In a medium bowl, combine the cream cheese, Greek yogurt, orange zest, sugar, orange juice, and vanilla extract. Mix thoroughly.
• Transfer the yogurt mixture to the cooled tart crust.
• Starting from the outer edge, place mango slices in a circular pattern, making full rotations all the way to the center.
• Chill the fruit tart for at least an hour.
• Enjoy!