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Mango tart ｜ Ayano hayasaki's recipe transcription

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Ingredients

(Tart dough) Soft flour : 200g
(Tart dough) Maple syrup : 50g
(Tart dough) Water : 15g
(Tart dough) oil : 50g
(Almond dough) Almond flower : 75g
(Almond dough) Soft flour : 50g
(Almond dough) oil : 40g
(Almond dough) Soy milk : 55g
(Almond dough) Baking powder : 1 tsp
(Almond dough) Maple syrup : 50g
(Mango sauce) Dried fruit mango : 70g
(Mango sauce) Soy milk : 95g
(Topping) Mango : Two

Time required

90minutes

Procedure

1) Prepare to make mango sauce 00:11
Prepare to make mango sauce. Combine dried mango and soy milk to soften the dried fruit mango.
2) Make tart dough 00:21
Make tart dough. After mixing all the ingredients of the tart dough, sandwich the dough with a cooking sheet and stretch it so that it is one size larger than the tart type.
3) Cut the dough into a tart shape and bake in a preheated oven. 01:00
Cut the dough into a tart shape, cut the protruding part, and make an air hole in it with a fork. Bake in an oven preheated to 180 degrees for 6 minutes.
4) Make almond dough 01:29
Make almond dough. Mix all the ingredients of the almond dough.
5) Pour almond dough into the roasted tart dough and bake in the oven 01:51
Pour the almond dough into the roasted tart dough and bake in an oven preheated to 180 degrees for 20 minutes.
6) When it is baked, scrape the surface with a knife and apply maple syrup (not included in the amount). 02:07
When it is baked, scrape the surface with a knife and apply maple syrup (not included in the amount).
7) Make mango sauce 02:24
Make mango sauce. First, transfer the dry mango soaked in the input to a mixer and stir until smooth.
8) Sprinkle with mango sauce and top with cut mango to complete 02:33
Sprinkle with mango sauce and top with cut mango to complete.

Point

・ You can easily make rich and delicious mango sauce using dried fruit mango.
・ The point of dried fruit mango is to soak it in soy milk to soften it before making the tart.
・ Since the mango has one seed that is one size larger than the thumb in the middle, cut about 1/3 of the seed from both ends so as not to cut the seed so as to avoid that seed. Make a grid-like cut on the surface and push the bottom part upward to remove it in a bite size.