Name: Mango and Passion Fruit Tart
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Ingredients: 1 ½ cups Graham cracker crumbs; 2 tbsp white sugar; ¼ tsp salt; 6 tbsp unsalted butter; 3 ripe Ataulfo mangoes (small yellow mangoes), flesh cut into cubes; 1 can sweetened condensed milk (300ml); 4 tbsp freshly squeezed lemon juice (1-2 lemons); 1 tbsp white sugar; ½ tsp vanilla extract; ¼ tsp salt; 3 egg yolks; 1 cup whipping cream (35%); 2 tbsp powdered sugar; ½ tsp vanilla extract; 3 passion fruits

Mango and Passion Fruit Tart

Servings

servings

Prep time

minutes

Cooking time

minutes

Resting time

hours

This tart is going to become your favorite dessert this summer! A Graham cracker crust, a mango filling, all topped with whipped cream and passion fruit. A real treat!

Ingredients

Crust
1 ½ cups Graham cracker crumbs
2 tbsp white sugar
¼ tsp salt
6 tbsp unsalted butter
Filling
3 ripe Ataulfo mangoes (small yellow mangoes), flesh cut into cubes
1 can sweetened condensed milk (300ml)
4 tbsp freshly squeezed lemon juice (1-2 lemons)
1 tbsp white sugar
½ tsp vanilla extract
¼ tsp salt
3 egg yolks
Whipped Cream
1 cup whipping cream (35%)
2 tbsp powdered sugar
½ tsp vanilla extract
3 passion fruits

Instructions

Preheat the oven to 350°F and place the rack in the middle.
Prepare the crust. Melt 6 tbsp of unsalted butter in a small bowl in the microwave for about 30 seconds. In a large bowl, combine 1 ½ cups of Graham cracker crumbs, 2 tbsp of white sugar, and ¼ tsp of salt. Pour in the melted butter and mix.
Transfer the mixture into a tart pan (8-9 inches, ideally with a removable bottom) and press firmly with your fingers or a measuring cup to distribute the mixture and create a crust.
Bake for 10-12 minutes, until the crust is slightly golden.
Prepare the filling. In a food processor, add the cubes of 3 Ataulfo mangoes, 1 can of sweetened condensed milk (300ml), 4 tbsp of lemon juice, 1 tbsp of white sugar, ½ tsp of vanilla extract, and ¼ tsp of salt. Blend until smooth and homogeneous. Add 3 egg yolks and pulse to incorporate.
Transfer the mango filling onto the crust and spread evenly. Bake for 15 minutes.
Let cool completely and refrigerate for 4 hours or until ready to serve.
Prepare the whipped cream. In a large bowl, pour 1 cup of whipping cream (35%). Using an electric mixer, whip for about 2-3 minutes. Then add 2 tbsp of powdered sugar and ½ tsp of vanilla extract. Mix well.
Garnish the tart with the whipped cream.
Slice each passion fruit in half and scoop out the seeds with a spoon. Decorate the tart with the whipped cream and passion fruit seeds.

Mango and Passion Fruit Tart