MANGO TART WITH TEQUILA-LIME GLAZE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Mango Tart with Tequila-Lime Glaze image

Provided by Valerie Bertinelli

Categories     dessert

Time 4h10m

Yield 6 to 8 servings

Number Of Ingredients 18

1 cup all-purpose flour
1 tablespoon plus 2 teaspoons granulated sugar
1/4 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, cubed
1 tablespoon lime zest (from 2 to 3 limes)
2 large egg yolks
Nonstick cooking spray, for spraying the tart pan
8 ounces cubed ripe mango
1/4 cup lime juice (from 3 to 4 limes)
4 teaspoons unflavored gelatin (2 packets)
One 13.5-ounce can coconut milk (about 1 3/4 cups)
3/4 cup granulated sugar
1/4 teaspoon kosher salt
1/2 cup heavy cream
1 ripe mango
1/2 cup confectioners' sugar
1 tablespoon tequila blanco
Zest of 1 lime plus 1 tablespoon lime juice

Steps:

  • For the lime shortbread crust: Position an oven rack in the top third of the oven. Preheat the oven to 375 degrees F.
  • Add the flour, granulated sugar and salt to a food processor and pulse 2 to 3 times to combine. Add the cold butter cubes and pulse until the butter breaks down into small, uniform-size pieces, about the size of small pebbles. Add the lime zest and egg yolks and process a few more seconds or until the mixture looks like wet sand; the dough will not come together into a ball.
  • Spray a 9-inch nonstick tart pan lightly with cooking spray, making sure to spray the sides of the pan as well as the bottom. Pour the dough into the tart pan and spread evenly. Using your hands, press the dough into the bottom and up the sides of the pan. To prevent any dough from falling out of the pan, place your left thumb over the top of the pan along the crust and press the dough up the sides with your right pointer finger. This way, you will tightly pack the dough along the sides with your pointer finger and stop it at the top of the pan with your left thumb. Continue to press the dough into the pan and along the sides until it is tightly packed and evenly distributed. Poke the bottom of the crust with a fork all over and then place the tart pan on a baking sheet.
  • Bake until the sides of the crust are a deep golden brown and the crust bottom is light golden brown on top, about 25 minutes. Let cool completely.
  • For the mango filling: Add the mango and lime juice to a blender and puree on high speed for 1 minute until completely smooth. Hold in the blender.
  • In a small bowl, mix together the gelatin and 1/2 cup of the coconut milk. Let stand 5 minutes. As the gelatin rehydrates, the coconut milk will begin to look curdled; don't worry--it isn't.
  • Set a medium saucepan over medium heat and add the granulated sugar, salt and remaining coconut milk (about 1 1/4 cups). Stir the mixture together and bring to a simmer. Continue to simmer until the sugar melts completely; the coconut milk will become opaque. Remove from the heat and immediately whisk in the gelatin mixture. until completely melted. Strain the mango mixture into the coconut milk mixture and whisk again to combine. Let the mixture cool to room temperature, about 20 minutes.
  • Using a hand mixer, whip the heavy cream until soft peaks form. Fold the whipped cream into the mango filling and then pour the entire filling into the cooled tart crust; the filling will come to the very top of the crust. Refrigerate for 2 hours to set the filling completely. You can make the tart up to this point 1 day in advance.
  • For the tequila-lime glaze: Line a baking sheet with a cooling rack. Cut the 2 larger sides of the mango off of the pit, followed by the 2 smaller sides. Peel the 4 pieces of mango, then cut them into 1/4-inch half-moon slices.
  • In a small bowl, whisk together the confectioner' sugar, tequila and lime juice. Dip each slice of mango into the glaze and coat completely. Let drip dry over the bowl for a few seconds, then lay the mango pieces on the cooling rack for at least 15 minutes for the glaze to set.
  • When ready to serve, remove the tart from the tart pan and place on a cake stand. Lay the mango slices in a circle around the tart, setting aside the smallest slice for later; the mango slices will meet in the center of the tart and then fan out overlapping each other around the tart. Roll the reserved mango slice into a rosette and place in the center of the tart. Garnish with the lime zest and serve immediately.

Jana&Hala's life
[email protected]

This tart is a bit too tart for my taste.


Ayat Channel
[email protected]

I'm not a fan of tequila, but I still liked this tart.


yusuf Yusuf
[email protected]

This tart is very time-consuming to make, but it's worth the effort.


Prabesh Poudel
[email protected]

I had some trouble finding the right mangoes, but the tart still turned out well.


Camilo Hastie Perez
[email protected]

The crust was a bit soggy, but the filling was delicious.


France Lyungu
[email protected]

This tart is a bit too sweet for my taste, but I still enjoyed it.


Sihlelo Ntshalintshali
[email protected]

I substituted the tequila with orange liqueur and it turned out great!


Mdnurnabi Mdnurnabi
[email protected]

The tequila-lime glaze is the perfect finishing touch to this tart.


beauty of hazara
[email protected]

This tart is so delicious and easy to make. I will definitely be making it again.


Irfan Sheikh
[email protected]

I followed the recipe exactly and the tart turned out perfectly.


Lilliana Jaidy
[email protected]

This is the best mango tart recipe I've ever tried! The crust is flaky and buttery, and the filling is sweet and tangy.


Timmy Hall
[email protected]

I made this tart for a potluck and it was a huge success. Everyone raved about the flavor and the beautiful presentation.


Ananda Khan
[email protected]

This mango tart was a hit at my last dinner party! The tequila-lime glaze gave it a unique and delicious flavor that everyone loved.