No Bake Mango Custard Tart - Plattershare - Recipes, food stories and food lovers

No Bake Mango Custard Tart

Recipe by sujata hande
4.50 from 2 votes
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Tart is basically a baked dish consist of filling of fruits, custards, egg or meat over a pastry base. It originated in France and has spread to other countries over the years. Here I have tried a no bake version using Nutri Choice Crackers, filled with fresh mango pulp, hung curd and custard mixture.
Prep Time 7 hrs 30 mins
Cook Time 20 mins
Total Time 7 hrs 50 mins
Cuisine French
Recipe Category Vegetarian
Servings 8
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Ingredients
  

  • Nutri Choice Cracker / Graham Crackers for Crust – 1 ½ -2 cups - For 4” tart
  • Mango Puree - Thick– 8-9 tbsp. (Alphonso Mango)
  • Butter – 2-3 tbsp.
  • Sugar – ½ cup
  • Castor sugar for Crust – 1tbsp
  • Veg Gelatin Powder – 3/4th tbsp.
  • Hung curd – 6tbsp
  • Water – 2tbsp to bloom gelatin
  • For Custard – Vanilla custard powder – 1tbsp
  • Sugar – 1 1/2tbsp
  • Warm milk – ¾th - 1cup
  • For Garnishing Sliced Mango – 1cup
  • Chocolate syrup – 2tbsp
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Instructions
 

  • In a blender take Nutri Choice Crackers 15-16 no’s and blend into a fine crumb mixture.
  • In a bowl take fine crumbs, add Butter and castor sugar, stir until well combined.
  • Press the crumb mixture using the palm into a 4-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 15-20 minutes to firm up.
  • In a Bowl take mango Puree, hung curd beat the mixture using hand mixer or whisk it until smooth. Keep aside.
  • For Custard, in a pan mix vanilla flavored custard powder into milk. Boil it. Add sugar and mix well. Boil till sugar melts completely. Let mixture thickens slightly. Cool it.
  • In a sauce pan take water, add gelatin. Let it bloom.
  • Once bloomed, add sugar and keep the pan on gas stove on low flame till sugar melts.
  • Add Mango puree and hung curd mixture. Whisk thoroughly until mixture well incorporated.
  • Pour the filling into the crust immediately; smooth the top with a rubber spatula. Keep aside for 10-15 minutes
  • Now pour custard mixture all over the top. Cover with plastic wrap, and refrigerate until firm, 6-7 hours.
  • Serve topped with sliced mango or chocolate syrup.

Notes

Mango Pulp should be fresh and sweet
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sujata hande
sujata hande

Masters in ITM, Buyer by profession, love to explore new places and food. Passionate cook, blogger, try to experiment with various cuisines.

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