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🍰 Yeast Dough Mango Tart

485 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Stir the yeast with two tablespoons of milk and the sugar in a small bowl.
  2. 2. Put the flour into a large bowl.
  3. 3. Pour the yeast-milk mixture into the center of the flour.
  4. 4. Mix the yeast-milk with some flour from the edge to form a pre-dough.
  5. 5. Let the pre-dough rise covered in a warm place for about 30 minutes.
  6. 6. Check if the pre-dough has risen to double its size.
  7. 7. Add the remaining milk, the butter, and the egg to the pre-dough.
  8. 8. Knead the dough until smooth using the dough hooks of a hand mixer.
  9. 9. Ensure that the dough releases smoothly from the sides of the bowl.
  10. 10. Adjust the amount of flour slightly if needed to achieve the right consistency.
  11. 11. Let the finished dough rise covered for another 30 minutes in a warm place.
  12. 12. Preheat the oven to 160 degrees Celsius fan-forced.
  13. 13. Grease the tart pan with butter.
  14. 14. Lightly dust the tart pan with flour.
  15. 15. Knead the dough vigorously on a floured work surface.
  16. 16. Roll out the dough to the size of the tart pan.
  17. 17. Place the dough into the tart pan.
  18. 18. Form a crust edge from the dough.
  19. 19. Prick the base several times with a fork.
  20. 20. Bake the tart base for about 10 minutes in the oven.
  21. 21. Peel the first mango.
  22. 22. Cut the mango flesh into pieces away from the pit.
  23. 23. Puree the mango pieces together with the buttermilk and crème fraîche in a blender until smooth.
  24. 24. Add the eggs and honey to the puree mixture.
  25. 25. Whisk the eggs and honey well into the puree mixture.
  26. 26. Remove the tart base from the oven.
  27. 27. Pour the filling onto the tart base.
  28. 28. Bake the tart for another 20 minutes until golden brown in the oven.
  29. 29. Remove the tart from the oven.
  30. 30. Let the tart cool in the pan.
  31. 31. Peel the second mango.
  32. 32. Cut the flesh of the second mango into slices.
  33. 33. Boil the sugar with the lemon juice and 100 milliliters of water.
  34. 34. Let the mixture simmer for about 5 minutes until slightly syrupy.
  35. 35. Dip the mango slices into the hot syrup.
  36. 36. Let the marinated mango slices cool down.
  37. 37. Top the cooled tart with the mango slices.
  38. 38. Drizzle the remaining syrup over the tart.
  39. 39. Dust the tart with powdered sugar.
  40. 40. Serve the tart.

Nutrition per serving