Spring is here and I’m in the mood for a light delicious dessert. With Easter this weekend I think I’ll be whipping up another batch of these mango citrus cream tarts. I love the crust- you make it with almonds and its tastes like a delicious cookie. There are few from scratch elements that make this dessert one that will impress everyone you serve it to!
Mango Citrus Cream Tart with a Toasted-Almond Crust
adapted from Bon Appetit
makes 1 regular size tart or 4 small tartsIngredients: Crust 6 tablespoons chilled unsalted butter, diced 3/4 cup all purpose flour
3/4 cup whole almonds, toasted, cooled
1/4 cup sugar
3/4 teaspoon (scant) salt
1 large egg yolk
Filling and Topping:4 teaspoons water 1/2 teaspoon plain unflavored gelatin
3 large egg yolks
1/4 cup sugar
4 1/2 teaspoons cornstarch
1 teaspoon finely grated orange peel 1/4 cup mango puree (i sliced up 1 mango and pureed it in my blender) 1 cup whole milk
1/2 cup chilled heavy whipping cream
2 oranges for topping
1. Prepare your pan. Brush melted butter over bottom (not sides) of 9-inch-diameter tart pan with removable bottom, or individual tart pans. To make the crust blend flour, almonds, sugar, and salt in food processor until nuts are finely ground. Add 6 tablespoons diced butter. Blend until mixture resembles coarse meal. Add yolk. Blend until dough comes together in moist clumps. Press dough evenly onto bottom and up sides of pan. Pierce dough all over with fork. Freeze until firm, at least 30 minutes. DO AHEAD Can be made 1 day ahead. Keep frozen.
2. Preheat oven to 400°F. Bake crust until deep golden brown (crust will puff slightly), about 18 minutes. Transfer crust to rack and cool completely.
3. Place 4 teaspoons water in small cup. Sprinkle gelatin over. Let stand until gelatin softens, 10 to 12 minutes. Whisk yolks, sugar, cornstarch, mango puree and orange peel in medium bowl to blend. Bring milk to simmer in heavy medium saucepan over medium heat. Gradually whisk hot milk into yolk mixture. Return to same saucepan. Whisk until custard thickens and boils, about 2 minutes. Remove from heat. Add gelatin mixture and whisk until dissolved and custard is smooth.
4. Transfer custard to another medium bowl. Let cool to room temperature, stirring occasionally, about 30 minutes (custard will be very thick).
Is your mouth watering yet? run to the store and pick up these ingredients, you wont regret it!
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