Description

Indulge in a refreshing Raspberry Mango Tart that beautifully balances the tartness of ripe raspberries with the sweetness of luscious mangoes. This vibrant dessert is perfect for any occasion, from summer picnics to holiday gatherings. With its stunning colors and delightful flavors, this tart will surely impress your guests and quickly become a favorite in your dessert collection. Easy to make and versatile, it can be served chilled or at room temperature, making it an ideal treat for warm days or festive celebrations.

Ingredients

Scale

240 g all-purpose flour
100 g powdered sugar
40 g shredded almonds
120 g cold butter (cubed)
1 large egg
300 g fresh or frozen raspberries
180 g mango (cut into cubes)
180 g sugar
2 tbsp lemon juice
3 egg yolks
3 tbsp cornstarch

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Instructions

Prepare the shortcrust by mixing flour, powdered sugar, almonds, and salt in a bowl. Add cold butter and mix until crumbly. Beat the egg with vanilla extract and combine until a dough forms. Chill for at least 30 minutes.
Preheat the oven to 180°C (350°F). Roll out the dough, transfer it to a tart pan, prick the base, line with baking paper, and fill with weights. Bake for 20 minutes, then remove weights and bake for an additional 10-15 minutes until golden.
For the filling, combine raspberries, mangoes, sugar, lemon juice, egg yolks, cornstarch, salt, and cubed butter in a saucepan over medium heat. Stir until thickened. Pour into the baked crust.
Allow cooling completely before refrigerating for at least two hours. Garnish with fresh raspberries and mango slices before serving.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Global

Nutrition

Serving Size: 1 slice (118g)
Calories: 298
Sugar: 22g
Sodium: 89mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg