Caramelized Mango Tart with Mexican Chocolate and Pepitas
Indulge in the vibrant fusion of flavors and textures with this Caramelized Mango Tart with Mexican Chocolate and Pepitas. This show-stopping dessert features a buttery, tender tart crust filled with luscious, velvety Mexican chocolate ganache and topped with golden, caramelized mango slices. A sprinkle of toasted pepitas adds a delightful crunch that complements the richness of the chocolate and the tropical sweetness of mango. Crafted with a mix of traditional techniques and exciting global ingredients, this tart is equally elegant and approachable, making it perfect for dinner parties or special occasions. Ready in under two hours and ideal for sharing, this tart is a tantalizing combination of sweet, nutty, and slightly spiced flavors, sure to impress any crowd.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cup Powdered sugar
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter (cold, cubed)
- 2 large Egg yolks
- 2 tablespoons Cold water
- 2 large Ripe mangoes
- 0.25 cup Granulated sugar
- 2 tablespoons Unsalted butter
- 4 ounces Mexican chocolate
- 0.5 cup Heavy cream
- 0.25 cup Pepitas (toasted)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the all-purpose flour, powdered sugar, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
Add the egg yolks and cold water. Mix gently until the dough comes together. Form it into a disk, cover with plastic wrap, and refrigerate for 30 minutes.
While the dough chills, peel and slice the mangoes thinly.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the granulated sugar and stir until combined. Add the mango slices and cook for 5–7 minutes, until caramelized and lightly golden. Remove from heat and set aside to cool.
Roll out the dough on a lightly floured surface into a circle about 12 inches in diameter. Transfer it to a 9-inch tart pan and press it into the bottom and sides. Trim any excess dough.
Use a fork to prick the bottom of the dough all over. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights, then bake for an additional 10–12 minutes until golden. Let it cool completely.
In a heatproof bowl, combine the Mexican chocolate and heavy cream. Microwave in 20-second intervals, stirring after each, until smooth and melted. Let the ganache cool slightly.
Spread the chocolate ganache evenly over the cooled tart shell. Arrange the caramelized mango slices decoratively on top of the ganache.
Sprinkle the toasted pepitas over the mango slices for added crunch.
Chill the tart in the refrigerator for 1–2 hours before serving. Slice and enjoy!
Nutrition Facts
Calories |
4113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.7 g | 347% | |
| Saturated Fat | 156.0 g | 780% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 938 mg | 313% | |
| Sodium | 733 mg | 32% | |
| Total Carbohydrate | 396.4 g | 144% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 222.7 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 285 mg | 22% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2236 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
