Ingredients
Scale
- 240 g All-purpose flour
- 100 g Powdered sugar
- 40 g Shredded almonds
- 1/8 tsp Salt
- 120 g Cold butter (cubed)
- 1 Large egg
- 2 tsp Vanilla extract
- 300 g Raspberries (fresh or thawed if frozen)
- 180 g Mango (cut into small cubes)
- 180 g Sugar
- 2 tbsp Lemon juice
- 3 Egg yolks
- 3 tbsp Cornstarch
- 1/8 tsp Salt
- 40 g Butter (cubed)
Instructions
- Prepare the Shortcrust: In a bowl, mix flour, powdered sugar, shredded almonds, and salt. Add cold butter, mixing until crumbly. Incorporate egg and vanilla extract; form dough. Roll out and press into tart pan; chill for 30 minutes.
- Bake Crust: Preheat oven to 180°C (350°F). Line crust with parchment and fill with weights; bake for 15 minutes. Remove weights and bake for another 10 minutes until golden.
- Make Filling: Combine raspberries, mangoes, sugar, lemon juice, egg yolks, cornstarch, and salt in a saucepan over medium heat; cook until thickened.
- Assemble & Bake: Pour filling into crust; dot with cubed butter. Bake for an additional 20 minutes until set.
- Cool & Serve: Allow to cool completely before removing from pan; garnish with fresh fruits.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice (105g)
- Calories: 280
- Sugar: 25g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg