It was a warm July evening, a perfect day for a picnic. The Vancouver rain had cleared just in time for our girls night out. We hopped in the car and headed out to Iona beach.
With the sun shining away the clouds and airplanes roaring by above us, we found a picnic table and settled down with our food. My friend brought a veggie lentil pasta baked casserole and I brought the dessert.
While catching up on the going ons of past year, we dug into the food. The pasta bake was delicious (we devoured it before I could take a picture). She made it using the meal prep company, Hello Fresh, and went on the exclaim how great of a service they are. She explained that the company provides all the ingredients–fresh and pre-measured–ready to go for you to follow the recipe included in the package. I was impressed.
We finished off the casserole and readied ourselves for dessert. Knowing my friend’s favourite fruit was mangos, I had decided to make a mango tart.
I surprised myself with how delicious and easy it turned out. Creamy, tangy, sweet and slightly salted. This is now one of my all time favourite desserts. Have a go and try it for yourself. Let me know what you all think!
Mango Ricotta Tart
Crust (adapted from Saveur Magazine):
8 tbsp. unsalted butter, cubed and chilled
3 tbsp. confectioners’ sugar
1 egg, beaten, 1½ tbsp. measured out for use
1⁄4 tsp. vanilla extract
1 cup all-purpose flour, plus more for dusting
1⁄4 cup almond flour
Whipped Ricotta Filling
- 2 cups ricotta cheese
- 1/4 cup milk
- 1 tsp vanilla extract
- 1.5 tbsp honey
- 5 medium sized Ataulfo mangos, thinly sliced
1. Cream butter and sugar until fluffy. Add 1½ tbsp. egg and the vanilla and mix until combined. With the motor running, slowly add flours and mix until a dough forms. It may seem crumbly at first but don’t worry. It will come together
2. Flatten dough into a disk and wrap in plastic wrap. Chill at least 1 hour*.
3. Lightly dust a large clean surface. Roll out the dough into a round of about 0.5cm thick. Make sure to lift and turn the dough every so often to prevent it from sticking to the surface. Carefully transfer** the dough to a tart pan and gently press into the pan. Trim off excess dough and patch up cracks. Line dough with parchment paper and place pie weights. Bake at 350F for about 30min.
4. Meanwhile, prepare the ricotta filling. Blitz the ricotta cheese, vanilla extract and honey together in a food processor. Gradually add in the milk one tablespoon at a time until a pudding-like consistency is reached.
5. Once the dough is fully cooled, fill with ricotta cheese filling and top with mangos. Serve chilled.
*Dough can be kept chilled for up to 3 days.
**Transfer dough using one of these methods: Folding method or rolling pin method