Sweet Corn and Mango Tart is a delightful dessert that perfectly balances the sweetness of ripe mangoes with the creamy richness of corn. This unique tart is not only visually stunning but also bursting with flavor, making it an ideal treat for summer gatherings or a refreshing end to any meal. With its buttery crust and luscious filling, this recipe is sure to impress your family and friends. Let’s dive into the ingredients and the step-by-step process to create this mouthwatering tart.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and diced
- ¼ cup granulated sugar
- 1 egg yolk
- 2-3 tablespoons cold water
- 1 cup sweet corn kernels (fresh or frozen)
- 1 ripe mango, peeled and diced
- ½ cup heavy cream
- ¼ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Fresh mint leaves for garnish (optional)
Instructions
Step 1: Prepare the Tart Crust
In a large mixing bowl, combine the flour and sugar. Add the diced butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and cold water, one tablespoon at a time, until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Poke holes in the bottom with a fork to prevent bubbling.
Step 3: Bake the Tart Shell
Bake the tart shell in the preheated oven for 15-20 minutes or until lightly golden. Remove from the oven and let it cool completely.
Step 4: Prepare the Filling
In a blender, combine the sweet corn kernels, heavy cream, sweetened condensed milk, vanilla extract, and salt. Blend until smooth. Fold in the diced mango gently, ensuring the pieces remain intact.
Step 5: Fill the Tart
Pour the corn and mango filling into the cooled tart shell, spreading it evenly. Bake the tart for an additional 25-30 minutes or until the filling is set and slightly golden on top.
Step 6: Cool and Serve
Allow the tart to cool to room temperature before refrigerating for at least 2 hours. Serve chilled, garnished with fresh mint leaves if desired.
FAQs
Can I use canned corn for this recipe?
Yes, you can use canned corn if fresh corn is not available. Just make sure to drain it well before blending.
How do I know when the tart is done baking?
The tart is done when the filling is set and the top has a slight golden color. You can also insert a toothpick in the center; it should come out clean.
Can I make this tart ahead of time?
Absolutely! You can prepare the tart a day in advance. Just keep it refrigerated until you are ready to serve.
What can I serve with the Sweet Corn and Mango Tart?
This tart pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.