Description
A delightful sweet treat featuring a buttery tart crust filled with fresh raspberries and mango, topped with whipped cream.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons ice water
- 1 cup fresh raspberries
- 1 cup fresh mango, diced
- 1 tablespoon lemon juice
- 2 tablespoons honey
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, combine the flour, powdered sugar, and salt.
- Add the cold butter and mix until the mixture resembles coarse crumbs.
- Stir in the egg yolk and ice water until the dough comes together.
- Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork.
- Bake the crust for 20-25 minutes or until lightly golden. Remove from the oven and let it cool completely.
- In a medium bowl, combine the raspberries, diced mango, lemon juice, and honey. Gently toss to coat the fruit in the mixture.
- In a separate bowl, whip the heavy cream, granulated sugar, and vanilla extract until soft peaks form.
- Once the tart crust is cool, spread the whipped cream evenly over the bottom. Top with the raspberry and mango mixture, arranging it artfully.
- Chill the tart in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a twist, try adding a layer of cream cheese mixed with a bit of sugar and vanilla under the whipped cream for added richness.
- You can substitute the raspberries with strawberries or blueberries for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg