Mango Lassi Tart

Name: Mango Lassi Tart
Yield: Makes one 25 cm tart, 8-10 servings
Cuisine: Indian
Ingredients: One 25 cm tart crust made from French-Style Cookie Dough spread with (almond) Nut Biscuit Batter, fully baked; One 25 cm tart crust made from French-Style Cookie Dough spread with (almond) Nut Biscuit Batter, fully baked; One 25 cm tart crust made from French-Style Cookie Dough spread with (almond) Nut Biscuit Batter, fully baked; One 25 cm tart crust made from French-Style Cookie Dough spread with (almond) Nut Biscuit Batter, fully baked; 240 ml double cream, whipped to soft peaks and chilled; 50 g caster sugar; 340 g peeled mangoes (about 3 large Indian mangoes or 4-5 Mexican ones), cut into 1.25 cm pieces; 340 g peeled mangoes (about 3 large Indian mangoes or 4-5 Mexican ones), cut into 1.25 cm pieces; 340 g peeled mangoes (about 3 large Indian mangoes or 4-5 Mexican ones), cut into 1.25 cm pieces; 240 g Greek yogurt, any fat content you like; 60 ml cold water; 1 tablespoon unflavoured powdered gelatine; Ground cardamom for dusting, optional

Preparation info

Makes one 25 cm tart,
8-10
servings

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

This light and delicate tart filling is based on the popular Indian drink that’s not unlike a mango smoothie. In India, mango lassi is sometimes perfumed with a few pinches of ground cardamom. If you’d like to try that combination, just sprinkle a little on the tart right before serving or pass round some ground cardamom in a tiny bowl for the guests to add on their own if desired.

Ingredients

Asia
India
Dessert
Pastry
Pie

Ingredients

Method