Greedy Girl : Mango Tart

Breakfast is served

There are those few persons who rather a sweet bite for breakfast, Danish, donuts, tarts , muffins and all the sorts. I’m not one of those persons, for me breakfast is bacon and eggs. I was thinking about baking some scones for this post and as usual Instagram reared its beautiful head and had me double thinking all my plans. Check out this pic by @simplymanis the moment I saw this image I decided I wanted to try to make it. My mini tarts are no way as pretty as hers, but a girl can dream.

This tart is loaded with intense mango flavor. Currently its mango season, so this is a great way to use up some extra mango that’s on hand. I used two different types of mango an “East Indian Mango” for the filling and a “Julie mango” for the topping. The East Indian is a very hairy mango but its intensely sweet and flavorful so it worked great as a filling. The Julie mango is not hairy at all, it has a sweet subtle buttery essence that pairs very well with the tartness of the lime glaze.

I love Paula Dean’s fruit tart recipe, especially her crust, its super easy and quick to make. I modified her recipe to make mine. I hope you try this out, serve it at your next brunch.

Ingredients (printable recipe)

Crust

1 ½ stick butter

1 ½ cup flour

½ cup powdered sugar

Filling

1 8 oz pack of cream cheese

½ cup white sugar

1 teaspoon vanilla extract

½ teaspoon almond extract

½ cup mango puree

Topping

1 mango sliced

½ lime juice

½ cup Sugar

¼ cup Water

½ teaspoon Lime zest

Greedy tips:

If you don't have pie weights just poke holes with a fork in the dough (just lightly don't pierce)
Make sure the crust is completely cooled before filling with the mango cream
Serve within 24 to 48 hours
Paula Deans original recipe