Mango Lassi Tart

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

1. 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.
2. 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.
3. 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.
4. Pour the filling into the tart crust and refrigerate until it sets, at least 3 hours.
5. 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)

1. 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.
2. Add the extracts, then the egg yolks, one at a time, beating after each addition until the mixture is smooth.
3. Use a rubber spatula to scrape down the bowl and beater and beat in the flour mixture on the lowest speed.
4. Scrape the dough onto a lightly floured work surface and gently knead it together 3 or 4 times to make it smooth.
5. 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.
6. Roll one piece of dough and fit into a 10-inch pan. Chill until you are ready to bake.
7. Set a rack in the middle level of the oven and preheat to 375˚F.
8. Pierce the dough at 1-inch intervals all over with the tines of a fork.
9. Spread the almond biscuit batter into the crust. Place the crust in the oven and decrease the temperature to 350˚F.
10. 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

1. Whisk the flour and sugar together in a medium bowl; add the eggs and whisk smooth.
2. Whisk in the salt and vanilla, then use a small rubber spatula to fold in the nuts and butter.