Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 1/4 cup ice water
- 2 cups fresh mangaba pulp
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 2 egg yolks
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. In a large mixing bowl, combine flour, sugar, and salt. Add chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. In a small bowl, whisk together egg yolk and ice water. Add the mixture to the flour mixture and stir until the dough comes together.
3. Turn the dough onto a floured surface and knead briefly until it forms a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F.
5. Roll out the dough on a floured surface to fit the tart pan. Transfer the dough to the pan and press it into the bottom and sides. Trim the edges and prick the bottom with a fork.
6. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes until the crust is lightly golden. Set aside to cool.
7. In a medium saucepan, combine mangaba pulp, sugar, cornstarch, water, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
8. Remove from heat and stir in butter and vanilla extract until fully incorporated.
9. Pour the filling into the cooled crust and smooth the top with a spatula. Refrigerate for at least 2 hours or until set.
10. Serve chilled and garnish with fresh mangaba slices or whipped cream, if desired.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Chilling time: 2 hours
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 325
Fat: 18g
Saturated Fat: 11g
Cholesterol: 105mg
Sodium: 85mg
Carbohydrates: 38g
Fiber: 1g
Sugar: 23g
Protein: 3g
Substitutions for ingredients:
- You can use any other tropical fruit pulp instead of mangaba, such as passion fruit or guava.
- You can use salted butter instead of unsalted butter, but adjust the amount of salt in the recipe accordingly.
Variations:
- Add a layer of whipped cream or meringue on top of the filling for extra creaminess.
- Use a graham cracker crust instead of a traditional pie crust for a different texture.
Tips and tricks:
- Make sure the butter and water are very cold when making the dough to ensure a flaky crust.
- Blind-baking the crust before adding the filling prevents it from becoming soggy.
- To prevent the filling from forming a skin while cooling, cover it with plastic wrap directly on the surface.
Storage instructions:
- Store the tart in the refrigerator for up to 3 days.
- Cover the tart with plastic wrap or foil to prevent it from drying out.
Reheating instructions:
- Serve the tart chilled, no need to reheat.
Presentation ideas:
- Serve the tart on a decorative platter or cake stand.
- Garnish with fresh mangaba slices or whipped cream.
Garnishes:
- Fresh mangaba slices
- Whipped cream
- Mint leaves
Pairings:
- Serve with a cup of coffee or tea for a sweet afternoon treat.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the dough is too dry, add more ice water, one tablespoon at a time.
- If the filling is too thin, cook it for a few more minutes until it thickens.
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
Food safety advice:
- Make sure to use fresh, ripe mangaba pulp to avoid any foodborne illnesses.
- Store the tart in the refrigerator to prevent bacterial growth.
Food history:
- Mangaba is a tropical fruit native to Brazil, known for its sweet and tangy flavor.
- Tarts have been a popular dessert in Europe since the Middle Ages, and were brought to Brazil by Portuguese colonizers.
Flavor profiles:
- Sweet, tangy, buttery, and flaky.
Serving suggestions:
- Serve the tart as a dessert after a Brazilian-inspired meal.
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Region: Brazilian