Mango - kiwi tart

I never tried this combination of exotic fruits in this way. A curd from mango and fresh kiwi make a wonderful match. Put all this into a pie shell, add some decoration and a bit of love and you'll impress anyone with such a tart.


  • 500g frozen mango
  • 100g sugar 
  • juice of 1/2 lemon
  • a pinch of salt
  • 220g eggs ( about 4 big eggs)
  • 125g butter (cold, diced)
  • 4 gelatin sheets
  • kiwi (from 300g)

  1. Bake fully the crust and have it ready before passing to the filling preparation.
  2. Blend the defrosted mango with sugar until it became pure.
  3. Put this into a small pan and bring it to a boil. Let the fruit pulp on low heat for 5 minutes while mixing with a spoon.
  4. Strain the pulp to extract a fine juice and discard (or simply eat) the remaining thick part. (my children usually eat this part with a spoon)
  5. Put the juice back in the pan and add the lemon juice, eggs and salt.
  6. On low heat, mix continuously with a whisk. It takes a few minutes until is getting thick, then remove it from the heating.
  7. Put the 4 gelatin sheets in cold water for few minutes. When moist, put them into the pan with the above composition while still hot and mix with the whisk to well combine it.
  8. You'll need to let it cool until it reaches 40-45ºC. Put a lid on top and, while cooling, stir from time to time to avoid creating a crust.
  9. When it reached the right temperature, add the cold butter and whisk until is completely incorporated.
  10. Pour the filling on the baked crust while it is still warm. Level it nicely with a knife and put it in the fridge.
  11. Meanwhile, prepare for the decoration. Cut the kiwi with round cookie cutters. It takes a bit of patience but the resulting tart is outstanding.


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