Mango Tart
- Tart shell:
2 Tbsp butter, cut up
1 cup whole wheat pastry flour
1/2 cup confectioners sugar
1/8 tsp salt
1/2 tsp baking powder
2 Tbsp fat-free sour cream - Filling:
1 ripe mango, peeled and cut into chunks
1 lime, zested to a fine grate and juiced
2 ounces fat-free cream cheese
1/2 cup confectioners sugar
2 eggs
1 Tbsp melted butter
2 Tbsp confectioners sugar - Method
For the tart shell, combine the butter, flour, sugar, salt, baking powder and sour cream in a mixing bowl; mix on low setting about 1 minute until combined. Mixture will look grainy and loose; press together to form a ball. Preheat oven to 220 degrees. Let dough sit for 5 minutes. Roll dough out on a lightly floured surface to make about a 25 cm circle. Lay the dough in a 23 cm springform pan and press into the bottom and just slightly up the sides of the pan. Bake the crust about 10 minutes or until it just starts to brown at the edges. Remove from oven and set aside to cool (if crust puffs-up during baking, gently push it back down while still warm, after removing from oven.) Reduce oven temperature to 180 degrees. For the filling, combine the mango chunks, lime zest and juice, cream cheese, sugar, eggs, and butter in a food processor or blender and blend at medium speed about 1 minute until smooth. Pour the mixture into the cooled tart crust, completely covering the sides of the crust. Place tart in oven and bake for 30-35 minutes. Remove tart from oven and sprinkle with remaining sugar. The only remaining thing is...: Enjoy your delicious dessert!
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