Mango Peach Fridge Tart
Ingredients
FOR THE CRUST
- 1/2 cup unsalted butter, softened
- 1/3 cup almond flour (can substitute with additional all purpose flour if desired)
- 1 cup all purpose flour
- 1/4 cup unsweetened coconut (optional)
- 1/3 cup Purecane™ zero calorie baking sweetener
- 1/4 tsp salt
FOR THE FILLING
- 2 medium ripe peaches
- 1 large ripe mango
- 4 large eggs
- 1/2 cup Purecane™ zero calorie baking sweetener
- 3 Tbsp lime juice
- 4 Tbsp butter
- 3 tsp powdered gelatin, divided
- 1 cup heavy whipping cream
FOR THE GARNISH
- Additional fruit as desired. I used strawberries, raspberries, 1 peach, and 1/2 of a mango. You can also top with fresh whipped cream.
Directions
FOR THE CRUST
1. Whisk all of the dry ingredients together. Add softened butter and using a fork, pastry cutter, or food processor, combine until it fully comes together with no dry flour remaining.
2. Press into a tart pan and press holes in the bottom of the crust using a fork. (A small baking pan or pie dish will also work if you do not have a tart pan.)
3. Bake at 350 degrees F for about 8 minutes, until lightly golden brown.
FOR THE FILLING
1. Bloom a portion of your gelatin by adding 2 tsp gelatin to a bowl of 1/4 cup water. No need to stir. Just set aside and wait for it to become a gel consistency.
2. Meanwhile, remove skins and pits from the peaches and mango. Put fruit in a blender or food processor and blend together until fully combined and smooth. It should yield about 1 1/4 cup of puree (about 400 grams).
*When fruit is not in season, feel free to substitute with unsweetened fruit puree, found at many specialty food stores.
3. In a medium pot over the stove, combine the fruit puree, eggs, PureCane sugar, and lime juice together on medium heat. Mix together for about 5-8 minutes until it thickens.
4. Remove from the stove and add the butter and prepared bloomed gelatin. Whisk together until combined and smooth. Pour through a strainer into a large bowl. Set aside to cool completely. You can also place it in the refrigerator to speed up the cooling.
5. Using a hand or stand mixer, beat 1 cup heavy whipping cream with 1 tsp powdered gelatin. Beat on medium until stiff peaks form.
6. Add about 1/3 of the whipped cream to the cooled fruit custard and mix together until smooth. This will lighten the custard, making it easier to combine with the rest of the whipped cream. Then add the rest of the cream and gently fold together until completely combined.
7. Pour filling into your baked crust. Place in the refrigerator and let it sit for at least 4 hours, or overnight. Top with additional fruit and fresh whipped cream as desired.
8. Enjoy your delicious mango peach fridge tart.
Notes
