Mango Lime Tart
6 servings
70 minutes
Mango and lime tart is a refined blend of tropical sweetness and refreshing tartness. Its roots can be found in the rich culinary history of Yugoslavia, where traditional desserts often combine nutty and creamy notes. The crispy shortcrust pastry with a delicate almond aroma serves as the perfect base for the airy lime-infused cream. The top layer of juicy mango adds fruity freshness, turning each bite into a true celebration of flavor. This dessert is suitable for both elegant occasions and cozy tea times. Its bright, rich taste captivates from the first moment, while the tender texture allows you to savor every piece. Perfect as a standalone treat or paired with a cup of fragrant tea.
1
Heat 30 g of sugar with almonds, stirring, for 5 minutes. Mix flour with butter and 100 g of sugar, add an egg, incorporate the candied almonds into the dough and mix, add 1-2 tablespoons of water, and knead the dough. Shape the dough into a disk, wrap it in film, and refrigerate for 30 minutes. Then roll it out, place it in a form greased with 1 teaspoon of oil, and bake in an oven preheated to 210 degrees for 20 minutes.
- Sugar: 190 g
- Ground almonds: 30 g
- Wheat flour: 250 g
- Butter: 130 g
- Chicken egg: 4 pieces
- Butter: 130 g
2
Heat the cream until thickened — when it boils, add starch (previously mixed in 1 tablespoon of water) and 3 egg yolks beaten with 60 g of sugar, bring the mixture to a boil, cool it down, and add the juice and grated zest of half a lime.
- Cream 20% fat: 30 g
- Cornstarch: 20 g
- Chicken egg: 4 pieces
- Sugar: 190 g
- Lime: 1 g
3
Cut the mango flesh into thin slices and cubes. Spread the cream on the cooled cake. Layer the top with mango.
- Lime: 1 g
