Ingredients
Scale
- 1¾ cups all-purpose flour
- 7 tablespoons powdered sugar
- 10 tablespoons cold butter
- 1 egg yolk
- 12 tablespoons softened butter (for filling)
- 1 cup mango puree
- ¼ cup cold water
- 2½ teaspoons plant-based gelatin powder
- ½ cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix flour, powdered sugar, and salt. Add cold butter, mixing until crumbly. Stir in egg yolk and cream until dough forms. Press into the bottom of a baking pan and bake for 20 minutes.
- Dissolve gelatin in cold water; set aside. Beat softened butter with sugar until creamy, then add egg yolks one at a time. Mix in mango puree, salt, lemon juice, and bloomed gelatin.
- Pour the mango mixture over the baked crust. Drop spoonfuls of raspberry jam on top and swirl gently.
- Bake for another 15 minutes until set. Cool completely before slicing.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 18g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg