Mango Yogurt Tart
13 ingredients
1 steps
Ingredients
- For the tart shell
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 9 tablespoons cold butter cut into chunks
- 1 large egg yolk
- 3 tablespoons cold water
- For the filling
- 5 ounces whipping cream
- 6 ounces regular sweetened yogurt
- 1 1/5 ounces water
- 2 teaspoons gelatin
- 2 large mangoes (personally I prefer the Filipino ones)
Directions
-
1["Put the flour, powdered sugar and salt in a food processor and pulse a few times to combine. Add in the pieces of cold butter and pulse until the butter is coarsely cut in. Some pieces of butter will be bigger than others but none should be bigger than peas", "Add the egg yolk and pulse for 10 seconds at a time until incorporated", "Remove dough from the food processor and knead a couple times to make sure all the ingredients have combined properly", "Preheat the oven to 375\u00b0 Fahrenheit (190\u00b0 Celsius)", "Use your hands to press the dough into a 9 inch fluted tart pan with a removable base, make sure the sides of the shell are even and there are no visibly thin areas in the base", "Freeze the shell for at least 30 minutes", "Place frozen shell in the oven and bake for 15-30 minutes until golden brown, then remove from the oven and allow to cool completely. To speed up the cooling process the baked shell can be placed in the freezer for about 10 minutes", "In a bowl beat the whipping cream until stiff peaks form", "Gently fold the yogurt into the whipped cream using a flexible spatula", "While the filling is in the fridge, prepare the mangoes. First peel them, then cut both \"cheeks\"" off and slice them very thinly lengthwise""
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