Wow, this is turning into my month of mangoes or something. Of course, that’s not exactly a bad thing as mangoes are pretty tasty. This is an experiment based on my SHF15 concoction. I made the mango mixture again but instead of letting it set in ramekins, I filled a tart shell with it and then arranged sliced kiwi around the edge for a little bit of added fanciness.
The mango recipe is pretty much the same as before but here it is again anyway.
Mango & Kiwi Tart (Filling)
2 tbsp water
2 tsp unflavored gelatin
2 cups chopped peeled pitted mangoes (about 2 medium)
1 cup low-fat (1%) buttermilk
1/4 cup sugar
3 tbsp honey
1 tsp vanilla
Pinch of salt
3-4 ripe kiwis
Pour 2 tablespoons water into small saucepan. Sprinkle gelatin over; let stand 10 minutes. Stir over low heat just until gelatin dissolves. Remove from heat.
Puree chopped mangoes in processor. Transfer puree to a medium saucepan and stir over low heat until warm. Mix in gelatin, then buttermilk, sugar, honey, vanilla and salt. Strain mango mixture into bowl. Add to a prepared tart crust and refrigerate until set — 3-4 hours.
Before serving, peel and slice kiwis and place around the edge of the tart. Depending on how thick you slice the kiwis, you will need 3-4 of them.
In the spirit if experimentation, I used prepared pie dough from the store. One of those new just unroll and place into a pie pan/tart pan and bake varieties. I am a little ashamed, but honestly, it wasn’t too bad. Homemade crust is always better but if you are feeling lazy you can get away with the rolled, prepared crust (Trader Joe’s makes this kind now too).
Another reason I wanted to give the packaged dough a try was to see if it’s a possibility for Thursday night’s dessert — dark chocolate & orange tart. The verdict is, although not too bad, the crust did get a little soggy with the mango filling. I think I will just go ahead and make my own tart shell, as I should be okay on time. Now, I just need to decide if I want to do the chocolate crust again or make a normal tart crust.
On that topic, here is my favorite dessert tart crust (from Emeril) — it would work very well with the mango or the dark chocolate tart.
Sweet Tart Crust:
1 1/2 cups all-purpose flour
2 tsp sugar
1/4 teaspoon salt
4 ounces (1 stick) cold butter, cut into small pieces
2 tbsp shortening, cut into small pieces
2 to 3 tbsp ice water
In a food processor, combine the flour, sugar, butter, shortening and salt and pulse until the mixture resembles coarse crumbs. Drizzle in the water and pulse until the mixture comes together. Turn out of the food processor, form into a ball, and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to overnight.
Preheat the oven to 400 degrees F.
On a lightly floured surface, roll out the dough to fit into a 9-inch tart pan with a removable bottom. Press the dough into the pan and cut until trim with the edges. Line with parchment pastry and pie weights or dry beans, and bake until set, 12 to 15 minutes. Remove the paper and weights and bake until golden brown, 10 to 15 minutes.
Remove from the oven and cool on a wire rack until ready to fill.