Best Mango And Lime Tart BrÛlÉe Recipes

MANGO LIME TART

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In the bowl of a food processor, or in a medium mixing bowl, pulse or stir together the cookie crumbs, butter, 1/4 cup of the sugar, and salt until completely combined. Press the mixture into a 9" tart pan so that it covers the bottom and the sides completely. Place on a baking sheet and bake for 10 minutes. Remove from the oven and baking sheet and cool on a rack until ready to use.
• Add the mango chunks and lime juice to a blender and puree until very smooth. Add the egg yolks and the remaining 1/4 cup sugar and pulse a few times to combine. With blender running, steadily stream in the sweetened condensed milk until all is combined. Pour the mixture into the cooled tart shell and bake for 20 to 25 minutes, or until center is set. Allow to come to room temperature on a rack, then chill in the refrigerator for at least 1 hour before serving.
• While tart is chilling, in a small bowl, whisk the cream of coconut with 2 tablespoons of the heavy cream until the cream of coconut is dissolved. Add the coconut mixture and the remaining heavy cream to the bowl of a stand mixer, set with the whisk attachment. Whip until soft peaks form. Chill until ready to serve.
• When ready to serve, remove the tart from the pan and top with the coconut whipped cream. Slice and serve.

LIME CREME BRULEE BARS

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with foil, overhanging the edges by an inch.
• For the crust: Combine the butter, sugar and lime zest in the bowl of a mixer fitted with the paddle attachment. Mix on high until light and fluffy, about 2 minutes. Scrape down the sides and add the flour and salt. Mix on low speed until the dough comes together (it should be in big, loose crumbles, not dusty). Press the dough evenly into the bottom of the foil-lined pan. Bake until light golden and set, 15 to 18 minutes. Cool completely on a rack.
• For the filling: Combine the whole egg and yolks, lime zest and juice and sweetened condensed milk in a medium bowl and whisk until very smooth. Pour into the crust and bake until completely set, 18 to 20 minutes. Cool completely on a rack, then refrigerate until chilled and very set, at least 3 hours.
• For the topping: Preheat the broiler.
• Remove the bar in one piece using the foil as handles (loosen the corners with a paring knife, if needed). Cut into 16 squares and place on a foil-lined baking sheet, spaced about an inch apart. Sprinkle the tops evenly with the sugar. Broil until the sugar is caramelized and crisp, 1 to 2 minutes, depending on your broiler. Let cool a few minutes before transferring to a serving tray. Garnish with lime quarters and serve.

MANGO TART WITH TEQUILA-LIME GLAZE

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.

MANGO TART RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• In a large bowl, beat the egg.
• Add the butter and sugar, and mix.
• Add the flour and mix until combined. The dough will be crumbly in your hand.
• Transfer the crust mixture into a greased 8-inch (20 cm) tart pan one handful at a time, pressing it down to create an even, thin layer over the entire pan, about ¼ inch (6 mm).
• NOTE: Freeze and save remaining pie crust crumble for later.
• Prick the crust with a fork to prevent it from puffing up in the oven.
• Bake the crust for 30-40 minutes, or until golden brown.
• On a cutting board, cut a half inch (1 cm) off the bottom and top off the mango to give it a flat base. Standing it upright, make exterior slices from the top to bottom to take the skin off.
• Remove the meat from the sides and thinly slice.
• In a medium bowl, combine the cream cheese, Greek yogurt, orange zest, sugar, orange juice, and vanilla extract. Mix thoroughly.
• Transfer the yogurt mixture to the cooled tart crust.
• Starting from the outer edge, place mango slices in a circular pattern, making full rotations all the way to the center.
• Chill the fruit tart for at least an hour.
• Enjoy!

20 EASY MANGO DESSERTS WE CAN'T RESIST

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious tropical dessert!

MANGO KEY LIME PIE

Steps:

• Preheat oven to 350 degree.
• Make crust: in large bowl, combine cracker crumbs, sugar, cinnamon and butter; mix well. Press mix into a 10-inch pie pan, sides and bottom. Set aside.
• Make filling: in a food processor (or blender) process mango until pureed. Add egg yolks, lime juice and the two cans of milk. Mix, combining well. Fold in the diced mango using a rubber spatula to keep the mango intact.
• Pour mixture into crust and bake for 20 to 25 minutes. Remove and cool pie completely. Keep refrigerated until shortly before serving. Top with fresh whipped cream.

CARAMELISED PASSION FRUIT & LIME TART

Steps:

• Roll out the pastry and use it to line a 23cm tart ring, then chill for at least 20 mins. Heat oven to 180C/fan160C/gas 4. Line the tart with baking parchment and baking beans, then bake for 15 mins. Remove the parchment, bake for a further 5-10 mins until golden, then remove from the oven and reduce the temperature to 140C/fan 120C/gas 1.
• While the case is cooking, cut the passion fruits in half, scoop out the flesh into a bowl, then blitz with a hand blender. Push the pulp through sieve and mix the juice with the lime zest and juice. Beat the sugar and yolks together until pale, then beat in the cream and fruit juice. Carefully pour the custard into the tart case, then bake for 40 mins, until set with a very slight wobble. Remove the tart from the oven, then leave to cool completely.
• You can now either serve the tart as it is, or try a chef's tip and dust it with icing sugar, then caramelise the top with a blowtorch.

MANGO BRULEE WITH LIME

Steps:

• Heat broiler to high with rack 6 inches from heat source. Scatter 1 tablespoon sugar evenly over cut side of each mango half. Immediately broil on a foil-lined rimmed baking sheet until mangoes are softened and sugar is hardened and golden brown, 5 to 7 minutes. Serve warm with lime wedges.