I made a more delicious mango tart by generously adding raw mangoes.
I made puree and applied it on the almond cream, mixed it a little with the cream, and put it on the mango on top, but it was even more delicious because it was served with a fresh puree.
I think the lemon juice added when making mango puree enhances the freshness and makes it feel fresher.
I made the sheet thin, so the crispiness lasts a long time and it doesn’t feel greasy.
I think it will be delicious even if you change the fruit to another fruit.
120g All-purpose flour
20g Almond powder
80g Cold unsalted butter
30g Cold water
40g Unsalted butter
25g Powdered sugar
2g Vanilla extract
40g Almond powder
7g Cake flour
5g Lemon juice
120g Cream cheese
60g Heavy cream
35g Mango puree
20g Mango puree
1. Mix wheat flour and almond flour, add cold unsalted butter, and mix with your hands until the butter is mixed with the flour to form a small size.
2. Mix salt with cold water, put it in the dough, form a ball, wrap it with cling wrap and rest in the refrigerator for 1 hour.
3. Put the ground mango and sugar in a pot and bring to a boil over low heat. When it thickens slightly, add lemon juice and finish, transfer to another bowl, cover with cling wrap, and cool.
4. Soften unsalted butter, add sugar powder and mix, then add egg and vanilla extract and mix.
5. Add almond powder and soft flour, mix, and leave at room temperature for a while.
6. Roll out the tart sheet dough, put it on the mold, shape it, make a hole in the bottom, add almond cream, flatten it, bake in an oven preheated to 170 degrees for 40 minutes, and cool.
7. Add sugar to cold whipped cream and whip it. When bubbles start to rise, add cold cream cheese and mango puree and mix to make cream.
8. Apply mango puree (20g) on the cooled tart, put cream on it, and put it in the refrigerator.
9. Cut the mango into cubes, mix it with mango puree, and put it on the tart.