This light and delicate tart filling is based on the popular Indian drink that’s not unlike a mango smoothie. In India, mango lassi is sometimes perfumed with a few pinches of ground cardamom. If you’d like to try that combination, just sprinkle a little on the tart right before serving or pass some ground cardamom in a tiny bowl for the guests to add on their own if desired.
Makes one 10-inch tart, 8 to 10 servings
One 10-inch tart crust made from French-Style Cookie Dough (see below) spread with 1 batch Almond Biscuit Batter (see below), fully baked
1 tablespoon unflavored granulated gelatin
1/4 cup cold water
1 cup Greek yogurt, any fat content you like
12 ounces peeled mango (about 3 large Indian mangoes or 4 to 5 Mexican ones), cut into 1/2-inch pieces
1/4 cup sugar
1 cup heavy whipping cream, whipped to a soft peak and chilled
Ground cardamom for garnish, optional
- Use a fork to stir the gelatin and water together in a small heatproof bowl. Let the mixture stand for 3 to 4 minutes while you half-fill a small sauté pan with water and bring it to a boil. Once the gelatin has softened and absorbed all the water, set the bowl in the hot water off the heat and wait another 5 minutes for the gelatin to melt.
- Combine the yogurt, mangoes, and sugar in a blender jar and puree it. Once the gelatin has melted completely, add it to the blender jar and puree again.
- Pour the mango puree into a mixing bowl. Rewhip the whipped cream if it has gone liquid during chilling, then quickly fold the cream into the mango mixture.
- Pour the filling into the tart crust and refrigerate until it sets, at least 3 hours.
- Unmold the tart and slide it onto a platter to serve. Sprinkle it very lightly with the cardamom if you like.
NOTE: Large, round Indian mangoes are perfect for this; smaller, yellow, flat Mexican mangoes are also very flavorful.
FRENCH-STYLE COOKIE DOUGH
Makes enough for 2 large tarts
8 ounces/2 sticks grams unsalted butter, slightly softened
1 cup confectioners’ sugar, sifted after measuring
2 teaspoons vanilla extract
1/2 teaspoon lemon extract, optional
2 large egg yolks
2 1/2 cups unbleached all-purpose flour (spoon into dry-measure cup and level)
- Beat the butter and confectioners’ sugar on the lowest speed in a stand mixer fitted with the paddle attachment until well mixed, then increase the speed to medium and beat until lightened, about 3 minutes.
- Add the extracts, then the egg yolks, one at a time, beating after each addition until the mixture is smooth.
- Use a rubber spatula to scrape down the bowl and beater and beat in the flour mixture on the lowest speed.
- Scrape the dough onto a lightly floured work surface and gently knead it together 3 or 4 times to make it smooth.
- Divide the dough into 2 pieces, form them into disks, and wrap each one in plastic. Chill the dough for a couple of hours before rolling.
- Roll one piece of dough and fit into a 10-inch pan. Chill until you are ready to bake.
- Set a rack in the middle level of the oven and preheat to 375˚F.
- Pierce the dough at 1-inch intervals all over with the tines of a fork.
- Spread the almond biscuit batter into the crust. Place the crust in the oven and decrease the temperature to 350˚F.
- Bake until the dough is baked through, 20 to 25 minutes.
ALMOND BISCUIT BATTER
Makes enough for 1 10-inch tart
2 tablespoons unbleached all-purpose flour (spoon into dry-measure cup and level)
2 tablespoons sugar
1 large egg
Pinch of salt
1/2 teaspoon vanilla extract
1/4 cup ground almonds
2 tablespoons unsalted butter, melted
- Whisk the flour and sugar together in a medium bowl; add the eggs and whisk smooth.
- Whisk in the salt and vanilla, then use a small rubber spatula to fold in the nuts and butter.