Mango Cream Cheese Tart

 

This is the first thing I baked in a very long time. As Mango season is almost over;  I wanted to bid adieu to the king of fruits in a proper fashion. This is a simple recipe that requires only a few ingredients. It’s all vegan and so light; a perfect summer recipe that you can have sitting on your porch and eating with your loved ones or someone special as I did.

For the Crust:

  1. All purpose flour: 2 cups
  2. Butter at room temperature: 1 1/2 cups
  3. Bicarbonate Soda: 1 teaspoon
  4. A pinch of salt

Preheat the oven to 180 degrees. Beat the butter with electric mixer at low speed. Add in flour slowly and keep beating till the dough forms. Knead the dough well by dusting some flour on the working station till it is smooth. If you feel its cracking, then just sprinkle a bit of olive oil ( a few drops) on the work station and knead in. Line your tart pan with the dough spreading it to equal consistency.  Take a fork and poke a few holes into the base. We don’t want the tart rising up. Bake it for 10 to 15 mins or till it starts turning brown. Make sure to take it out of the oven, we don’t want the crust to become too over-baked.

For the Filling:

  1. Cream Cheese: 2 cups
  2. Cardamom powder: 1 teaspoon
  3. Vanilla Essence: 1 teaspoon
  4. Whipped Cream: 1 cup
  5. Mangoes thinly sliced: 3

Blend in the cream cheese with Cardamom Powder and vanilla essence. Take a spatula and add whipped cream to the mixture. Layer it over the crust, make sure it has cooled down completely. Take thinly sliced mangoes and start layering them from the outsides to the center. Refrigerate for at least 30 minutes before serving.

 

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