We interrupt your regular programming to present you a tart like no other. The taste – and vibrant colour – of this treat will take your soul on a first class flight directly to valhalla.
First, let’s talk a bit about fresh mangos. Seriously, food of the gods; sweet and meaty – just the way I like my men..err..pastries. Add a touch of greek yogurt for tartness and a pinch of aromatic cardamon to round it all up. OH! And let’s not forget, it’s all served on top of a crunchy, buttery almond crust. AY HEYZUZ WE ARE ABOUT TO SIN!
If you haven’t tried a mango lassi before, you’re totally missing out! Mango lassi is basically mango puree with some milk and a teeny touch of cardamon. That’s all. Next time you hit an indian restaurant, ask for one!
But before you think about going anywhere, make these tarts!
CLICK THROUGH FOR THE FULL RECIPE
Mango Lassi Greek Yogurt Tarts with Almond Crust
Makes 5 small tarts
For the filling:
- 2 1/2 cups of sliced champagne mango (around 4 mangos).
- 1/4 cup of granulated sugar
- Juice of 1/2 lemon
- Pinch of salt
- Pinch of ground cardamon (a little goes a long way!)
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- 2 tablespoons of greek yogurt (you can substitute for soy yogurt if vegan)
For the crust:
- 1 stick of butter at room temperature (you can replace for 2 ish tablespoons of coconut oil if vegan)
- 2 1/2 cups of almond meal
- 2 tablespoons of brown sugar
- 1/4 teaspoon of vanilla
- Pinch of salt
Make the filling!
1. In a food processor or blender puree the mango, lemon juice, sugar, cardamon and salt. Blend until super smooth. If needed, strain it.
2. Get a non-reactive pan, dump the mango puree in it. Dissolve the cornstarch in the water and add it to the puree, then turn on the heat (medium) and stir until it starts to bubble and it thickens (about 7-10 minutes). Taste it and make sure the starch has cooked off then remove from heat.
3. Cover puree with plastic (to avoid forming a skin) and let it cool completely. Once it’s cold, add the greek yogurt and stir until combined.
Make the crust!
1. Preheat the oven at 350F
2. Combine the almond meal, room temperature butter, vanilla, and pinch of salt. Mix until it forms a dough.
3. Place almond dough in tart molds, poke the bottom and refrigerate for about 10 minutes before placing in the oven.
4. Bake tarts for about 30 minutes or until golden brown. Once they’re ready, remove from the oven and let them cool.
5. When they’re cold enough to handle, remove from the mould and get ready to scoop!
Scoop the mango puree (might need a little whisking to make it smooth again) in the almond crust and refrigerate for a couple hours. You can serve them with a dollop of yogurt, but I like them as is.
- This recipe makes a smooth filling, if you want a firmer filling, add an extra tablespoon of corn starch.
- Same goes if the puree doesn’t thicken after a few minutes, just add an extra spoon of cornstarch (dissolved in a bit of water) and keep it in the heat until it’s good to go.
- You can add a couple extra pinches of cardamon if you like it super fragrant. Mind you, cardamon is quite strong and could take over your tarts.
- If the tart shells are too rich for you with the butter, then use half a stick instead.
- If you’re an ace in the kitchen, you can make a mango curd instead – I don’t like using eggs for it, that’s why I chose the corn starch, but if you’re ok with it, then here’s a good recipe.
Photos and styling: The Artful Desperado