MANGO CREAM TART
This fresh, luscious tart makes me happy!-Jami Geittmann, Art Director, Taste of Home Magazine
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place cookies, almonds and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet., Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack., For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and 1/4 cup honey until combined. Beat in orange juice and extract. Fold in whipped cream. Spread over crust. , For glaze, in a small saucepan, mix preserves and remaining honey. Cook and stir over low heat until melted; press through a strainer. Toss mangoes with lemon juice. Arrange mango slices over filling; add strawberries and blackberries to form the eyes and mouth. Brush with glaze. Store in the refrigerator.
Nutrition Facts : Calories 311 calories, Fat 18g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 155mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
MANGO TART RECIPE BY TASTY
Here's what you need: egg, butter, sugar, flour, mangoes, cream cheese, greek yogurt, orange zest, sugar, orange juice, vanilla extract
Provided by Nathan Ng
Categories Desserts
Yield 4 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 798 calories, Carbohydrate 120 grams, Fat 30 grams, Fiber 4 grams, Protein 13 grams, Sugar 64 grams
KAY'S CREAMY MANGO TARTS
This is an easy, not too sweet, creamy dessert.
Provided by Kay5103
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Beat cream cheese, mascarpone cheese, and sugar together until creamy. Blend in heavy cream to make a thick, custard consistency. Fold in drained mangoes. Divide mixture between prepared crusts. Refrigerate until ready to serve.
Nutrition Facts : Calories 410.5 calories, Carbohydrate 26.1 g, Cholesterol 79.4 mg, Fat 32.5 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 16.5 g, Sodium 252.5 mg, Sugar 15.2 g
MANGO TART WITH COCONUT CRUST
Categories Milk/Cream Food Processor Mixer Fruit Dessert Bake Lime Coconut Mango Spring Chill Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Toast coconut for crust:
- Preheat oven to 350°F.
- Spread coconut in an even layer in a pie plate and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes. (Leave oven on for baking crust.) Cool coconut to room temperature, about 10 minutes.
- Make crust:
- Pulse together flour, coconut, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up side of tart pan with floured fingers, then freeze until firm, about 10 minutes. Bake in pan on a baking sheet in middle of oven until golden, about 25 minutes, then cool completely in pan on a rack.
- Prepare filling while crust bakes:
- Purée chopped mango (2 1/2 cups) with sugar, lime juice, and a pinch of salt in a food processor until smooth, about 1 minute. Sprinkle gelatin over 1/4 cup purée in a heatproof bowl and let stand to soften 1 minute. Set bowl over a saucepan of simmering water and stir until gelatin is dissolved. Remove bowl from heat and stir in remaining purée.
- Beat cream in a large bowl with an electric mixer until it just holds stiff peaks, then fold in purée. Set bowl with filling in a larger bowl of ice and cold water and chill, stirring occasionally, until thickened, 1 to 1 1/2 hours.
- Assemble tart:
- Remove side of tart pan and spoon filling into crust, smoothing top. Chill, loosely covered, until filling is set, at least 8 hours. Before serving, let stand at room temperature at least 15 minutes but no longer than 30, then scatter diced mango over top of tart, leaving a 2-inch border around edge.
MANGO CUSTARD TART
As I continue to enter dessert recipes from our recent cruise, I am seeing a definite & freq trend for make-ahead combos using fruits w/a custard. This recipe from *Carnival Creations* by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) takes us to the far-eastern cuisines of India, Malaysia & Thailand. Altho the recipe suggests the French influence of Napoleon Brandy, my DH would look upon that as a "sinful waste" & I will use a more std cooking brandy. (Times have been estimated & do not include cooling times) *Enjoy* !
Provided by twissis
Categories Tarts
Time 50m
Yield 8 Wedge Servings, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a sml saucepan, bring sugar, milk & whipping cream to a slow boil over med-heat. Remove from heat & cool slightly.
- Add mango puree, eggs, egg yolks + brandy & whisk till all ingredients are completely mixed together.
- Strain mixture into pie shell, bake 30-35 min or till custard is set, cool completely & refrigerate till ready to serve.
- TO SERVE: In a sml bowl, beat whipping cream & powd sugar till stiff. Cut pie into 8 slices & place on serving dishes. Pipe a whipped cream rosette on ea slice & serve immediately.
Nutrition Facts : Calories 297.3, Fat 18.1, SaturatedFat 7.6, Cholesterol 156.7, Sodium 151.3, Carbohydrate 27.5, Fiber 1.1, Sugar 15.7, Protein 5
WHITE CHOCOLATE AND MANGO CREAM TART
Make and share this White Chocolate and Mango Cream Tart recipe from Food.com.
Provided by JanelleC
Categories Tarts
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Using a hand held electric mixer at low speed, beat the flour, coconut, butter, sugar, egg yolks and almond essence in a deep bowl until the mixture forms a soft dough.
- Lightly grease a 23 cm tart tin with a removable base.
- Press the pastry onto the bottom and sides of tin and prick with a fork.
- Chill the base for 30 minutes.
- Preheat oven to 180°C.
- Line the pastry case with non-stick baking paper and fill with baking beans.
- Bake blind for 10 minutes.
- Remove beans and bake for a further 5-7 minutes until golden.
- Prepare the custard filling.
- In a small saucepan over a low heat, melt the white chocolate with the cream, stirring until smooth. Set aside.
- Combine the cornflour, plain flour and sugar in a medium sauce pan.
- Stir in the milk gradually and place over medium heat and cook stirring constantly, until the mixture has thickened.
- Beat the egg yolks in a small bowl.
- Slowly add about 1 cup hot milk mixture stirring constantly.
- Return the yolk mixture to the rest of the sauce in the pan and stirring constantly.
- Bring the custard filling to a gentle boil and stir constantly until thickened.
- Stir in white chocolate until well blended.
- Cool to room temperature.
- To prevent a skin forming cover with plastic wrap.
- Beat whipping cream until soft speaks form.
- Fold approximately 1/2 cup of the whipped cream into the white chocolate custard then spoon into pastry.
- Arrange slices of mango on top of the custard.
- Spoon remaining flavoured cream into a large piping bag fitted with a star tip.
- Pipe the cream in a scroll pattern in parallel rows on top of the tart, keeping the rows about 1 cm apart.
- Carefully sprinkle the toasted flaked almonds between the rows.
- Serve tart chilled.
Nutrition Facts : Calories 855.5, Fat 63.8, SaturatedFat 37.1, Cholesterol 308.4, Sodium 212.8, Carbohydrate 62.6, Fiber 3.8, Sugar 32, Protein 12.1
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