Mango Basil Tart

When I was 8 or so, walking downtown Havana, I had a tart just like this that sticked to my mind forever. I find this tart is the literal meaning of “Tropical”

Looking for a reason to believe you can wolf something down? This fresh summery tart will teach you just that. Think sweet Mangoes, Basil, Melted chocolate and a Crumbly crust. What else can we ask for in life? Go for this one and you’ll have a delightful recipe under your sleeve forever

1 Big Bowl
1 Pastry Blender
1 Small Bowl to melt chocolate
1 Brush
Rolling Pin
9” Tart mold, removable bottom preferred
Pie weights
Microplane (fine grater)

3 Sweet Ripe Mangoes that still have some firmness
1 Stick Cold Butter (not frozen, just cold from the fridge)
1 ½ Cups AP Flour + extra to dust surface
4-7 Tablespoons iced water + 1 Tablespoon Vinegar
50 grams / 4 tablespoons Dark Chocolate
Fresh Basil leaves
1 Egg yolk
1 Dash Salt
(optional) 2 Tablespoons Demerara Sugar

-Preheat the oven to 350 F/175 C
-Cut the butter in small pieces, coat with flour and using the pastry blender start cutting until you obtain a sandy texture
-Add the iced water and vinegar, 1 by 1 Tablespoon and bring a dough together
-Using a flour-dusted rolling pin, roll a circle
-Place in your mold  and use pie weights covering the whole bottom
-Bake “blind”, meaning the crust by itself, until it has a nice golden color
-Brush your crust with the egg yolk and place back in the oven for 2-3 mins
-Let the crust cool a bit, and transfer to the plate where you’ll serve the tart
-In a sauce pan over simmering water, melt the chocolate and add the salt
-Brush the pie crust and the edges, abundantly, with the melted chocolate
-Slice the mangoes in the shape you’d like
-When the chocolate has set on top of the crust, arrange the mangoes in any design you’d love
-(Optional) Dust with Demerara Sugar and Broil for 1 min or less or until it has a glossy finish
-Sprinkle with Fresh Basil Leaves ripped by hand
-Using a microplane, grate dark chocolate on top of it all
-Place in the Fridge for 10-15 mins


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