Today is World Baking Day, which is the best day! To celebrate, I made multiple Mango Cream Tarts to people who asked*! Let's get started, so you can also indulge in this mango delight.
The original recipe called for 12 macaroons but that was too much. I changed it to 10 and it tasted a lot better. You can use my recipe for macaroons or buy your own. I just bought mine as I didn't have enough time.
You will need a removable tart tin for this bake. It's best to wait for your tart to cool at room temperature. Then move it to the fridge and wait 15 minutes. This way it will not break (yes one did break for me 😢).
The apricot glaze helps bring out some sweetness. Though I do recommend choosing your sweetest mangoes.
The strawberry/blueberries/blackberries are all optional but they really make this tart look like an emoji!!! Which is, the cutest thing ever!
I love that this tart's just sooooo happy!
In these photos I've dropped a tart at peoples homes!!!
Time: 30 minutes.
10 coconut macaroons
1 cup almond flour
3 tablespoons butter
1 cup heavy whipping cream
4 oz cream cheese
3 tablespoons powdered sugar
2 tablespoons honey
1/4 cup apricot preserves
2 mangoes, cut
Preheat oven to 350 degrees and have your tart tin ready.
In a food processor, pulse macaroons, almond flour, and butter. Shape into a tart tin and bake for 12 minutes.
While the tart is baking make your cream filling. Beat whipping cream until stiff peaks form. Add in sugar and cream cheese and beat for a few seconds.
Make the apricot glaze by stirring the apricot preserves and honey over low heat until melted.
Put the whipped cream mixture into the baked tart and add the mangoes on in a flower like pattern. Add strawberries/blueberries if desired. Brush with the apricot glaze.
- The Bored Baker 👩🏽🍳
*Next Sunday (if you live in Seattle) you can request the dish I'm next making by email me at firstname.lastname@example.org.