{"id":11840,"date":"2016-12-02T06:01:18","date_gmt":"2016-12-02T04:01:18","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/en\/?p=11840"},"modified":"2022-01-15T11:21:54","modified_gmt":"2022-01-15T09:21:54","slug":"mango-tart","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/mango-tart\/","title":{"rendered":"Mango Tart"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\">Even though I didn&#8217;t like mango up until a few years ago, I became a huge fan of this sweet, luscious and ho-so yellow fruit in the past year.<\/p>\n<p dir=\"ltr\" style=\"text-align: left;\">This mango tart combines fresh mango slices shaped like a rosette with lime pastry cream, and is refreshing and beautiful.<\/p>\n<div id=\"attachment_11152\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-11152\" class=\"wp-image-11152\" title=\"Mango Tart\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2015\/07\/mango_rosette_tart-s.jpg\" alt=\"Mango Tart\" width=\"800\" height=\"1141\" \/><p id=\"caption-attachment-11152\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><\/p>\n<p><script>\/\/ \n<br \/>\n     (adsbygoogle = window.adsbygoogle || []).push({});<br \/>\n\/\/ <\/script><\/p>\n<p><!--WPRM Recipe 21760--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Mango Tart<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For almond short crust pastry:<\/h4>\n<ul>\n<li>140 grams all-purpose flour<\/li>\n<li>30 grams almond meal<\/li>\n<li>100 grams cold butter cut into cubes<\/li>\n<li>50 grams sugar powder<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>Pinch of salt<\/li>\n<li>1 large egg yolk<\/li>\n<li>1-2 tbsp. water (if necessary)<\/li>\n<\/ul>\n<h4>For lime pastry cream:<\/h4>\n<ul>\n<li>250 ml. milk<\/li>\n<li>Zest of 2 limes<\/li>\n<li>70 grams sugar<\/li>\n<li>2 large egg yolks<\/li>\n<li>Pinch of salt<\/li>\n<li>25 grams cornstarch<\/li>\n<li>50 grams butter at room temperature<\/li>\n<\/ul>\n<h4>For mango rosette:<\/h4>\n<ul>\n<li>3-4 ripe large mangos (peeled)<\/li>\n<\/ul>\n<h4>For the glaze:<\/h4>\n<ul>\n<li>2-3 tbsp. natural napagge or apricot jam<\/li>\n<li>2-3 tbsp. boiling water<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Almond short crust pastry:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put flour, almond meal, butter, sugar powder, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.<\/li>\n<li>Using a fork create holes in the crust. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<\/ol>\n<h4>Blind baking:<\/h4>\n<ol>\n<li>Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.<\/li>\n<li>Bake for about 12-14 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<\/ol>\n<h4>Lime pastry cream:<\/h4>\n<ol>\n<li>In a medium saucepan put milk and grated lime peel and heat to simmering point.<\/li>\n<li>At the same time, in a small bowl, whisk egg yolks, sugar, salt and cornstarch until blended.<\/li>\n<li>Pour about 1\/3 amount of milk onto the yolk mixture while whisking, to compare temperatures.<\/li>\n<li>Return the egg mixture into the saucepan with remaining milk and beat until blended.<\/li>\n<li>Cook on medium-low heat, while whisking constantly until you get a very thick pastry cream.<\/li>\n<li>Remove from heat and add butter. Beat well until dissolved and mixture is smooth.<\/li>\n<li>Transfer the cream into a wide container, cover the surface with plastic wrap and refrigerate for 2 hours or until it is cold.<\/li>\n<li>Transfer the cold cream into a bowl and whisk until it becomes creamy again.<\/li>\n<li>Pour the cream on the baked crust, and smooth the top.<\/li>\n<\/ol>\n<h4>Mango rosette:<\/h4>\n<ol>\n<li>Slice the mangos into very thin slices (preferably with a vegetable peeler).<\/li>\n<li>Form each mango slice into a rose shape by rolling it around itself and place on top of the lime pastry cream, until fully covered with mango rosette.<\/li>\n<\/ol>\n<h4>Glaze:<\/h4>\n<ol>\n<li>In a small bowl put nappage and boiling water and stir well.<\/li>\n<li>Gently brush the mango rosette and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the tart in the refrigerator for up to 2-3 days, but is at its best on the day of preparation.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_11153\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-11153\" class=\"wp-image-11153\" title=\"Mango Tart\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2015\/07\/mango_rosette_tart2-s.jpg\" alt=\"Mango Tart\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-11153\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Even though I didn&#8217;t like mango up until a few years ago, I became a huge fan of this sweet, luscious and ho-so yellow fruit in the past year. This mango tart combines fresh mango slices shaped like a rosette with lime pastry cream, and is refreshing and beautiful. Mango Tart For almond short crust [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33523,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577],"tags":[1805,1616,1636],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mango Tart | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This mango tart combines fresh mango slices shaped like a rosette with lime pastry cream, and is refreshing and beautiful.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/mango-tart\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mango Tart | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"This mango tart combines fresh mango slices shaped like a rosette with lime pastry cream, and is refreshing and beautiful.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.lilcookie.com\/mango-tart\/\" \/>\n<meta property=\"og:site_name\" content=\"Lil&#039; 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