Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 cup cold water
- 2 ripe mangoes, peeled and diced
- 1/4 cup lime juice
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 cup cold water
- 1/4 cup unsalted butter, cubed
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
- Saucepan
- Whisk
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour, sugar, and chilled butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add the egg yolk and cold water to the mixture and stir until a dough forms.
4. Roll out the dough on a floured surface to fit the tart pan. Transfer the dough to the pan and trim the edges. Use a fork to prick the bottom of the crust.
5. Bake the crust for 15-20 minutes or until lightly golden. Let it cool completely.
6. In a saucepan, combine the diced mangoes, lime juice, sugar, cornstarch, and cold water. Whisk until the mixture is smooth.
7. Cook the mango mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
8. Remove the saucepan from the heat and stir in the cubed butter until it melts. Let the mixture cool for a few minutes.
9. Pour the mango mixture into the cooled tart crust and spread it evenly.
10. In a mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form.
11. Spread the whipped cream over the mango mixture.
12. Chill the tart in the refrigerator for at least 1 hour before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 360
Fat per serving: 20g
Carbohydrates per serving: 43g
Protein per serving: 3g
Substitutions for ingredients:
- You can use any other type of fruit instead of mangoes.
- You can use lemon juice instead of lime juice.
- You can use whipped topping instead of heavy cream.
Variations:
- You can add shredded coconut to the whipped cream for a tropical twist.
- You can sprinkle chopped nuts on top of the whipped cream for added crunch.
Tips and tricks:
- Make sure the butter and water are cold when making the crust.
- Prick the bottom of the crust with a fork to prevent it from puffing up while baking.
- Use a whisk to ensure the mango mixture is smooth and free of lumps.
- Let the tart cool completely before adding the whipped cream.
Storage instructions:
Store the tart in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for a few seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the tart on a decorative plate or cake stand. Garnish with fresh mint leaves or lime wedges.
Garnishes:
Fresh mint leaves, lime wedges, chopped nuts, shredded coconut.
Pairings:
Serve the tart with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad, green salad, or roasted vegetables.
Troubleshooting advice:
- If the crust is too dry, add a little more water to the dough.
- If the mango mixture is too thick, add more water to thin it out.
- If the whipped cream is too runny, beat it for a few more minutes until stiff peaks form.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the tart. Store the tart in the refrigerator to prevent bacterial growth.
Food history:
Liverpool Tart is a traditional British dessert that originated in the city of Liverpool. It is typically made with a shortcrust pastry and filled with a mixture of currants, sugar, and butter.
Flavor profiles:
The Liverpool Tart with Mango and Lime is a sweet and tangy dessert that combines the tropical flavors of mango and lime with the rich creaminess of whipped cream.
Serving suggestions:
Serve the tart chilled with a dollop of whipped cream on top.
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