how to make mango tart without oven and without tart mould скачать в хорошем качестве

how to make mango tart without oven and without tart mould

Ever wondered How to make mango tart without oven and without tart mould?Here's a Delicious Eggless Mango Tart Recipe which will help you to make Perfect eggless tart at home, without oven and without tart mould. The combination of Cream with Mango takes this tart to a new level and you will enjoy each bite, wanting for more. Although the process is simple, it is time consuming. But I assure you, its all worth it. At the end when you see a beautiful Mango tart, your heart will be filled with joy and pride. Try this recipe now and let me know in the comments how it turned out. Ingredients: 1. Refined flour (Maida)- 150 gm 2. Powdered sugar- 50 gm 3. Butter (chilled)- 100 gm 4. Chilled water- 1-2 tablespoon 5. Whipped cream- 200 ml 6. Mangoes (medium sized)- 3-4 Directions: 1. In a mixing bowl, take refined flour(Maida), sugar and butter. Mix together with the tip of your fingers to form crumbs. 2. Add 1 or 2 tbsp chilled water and knead a dough. Dough should be little hard, not too soft so don't add more water. 3. Refrigerate for 30 mins so that the dough sets. 4. Meanwhile preheat the pan in which you will be baking the tart. For this, take a pan and spread generous amount of salt evenly. Keep a cooker stand/ Ring on it. Place the lid and allow it to heat for 10 minutes. 5. Remove the dough from refrigerator and form a round shaped ball. flatten it slightly with hands and roll out with rolling pin. 6. Grease the mould with oil. If you do not have mould, take any regular hevay bottomed and deep steel plate and grease with oil. 7. Place the rolled dough in the mould/Plate and press gently. Cut off and remove the excess dough. Spread and press the dough uniformly. 8. Prick with fork and add legumes like ChickPea(Kabuli chana) or Red kidney beans(Rajma) on it generously making sure to cover till top. 9. Bake in the preheated pan for 20-25 minutes on medium flame. This is called Blind Baking. 10. When the edges start becoming golden brown, it means tart shell is ready. Turn off the gas and remove from pan. Allow to cool down. Once cooled at room temperature, remove the legumes. 11. In a bowl beat the whipping cream till fluffy and doubles in size. You can substitute with fresh cream and add icing sugar to it if you like. 12. Fill the tart shell with whipped cream and spread evenly. Allow to chill in refrigerator for 15-20 minutes. 13. Take mangoes and remove its skin. Slice very thinly to form petals as shown. 14. aarange the mango petals on the cream filled tart and serve chilled. Store in refrigerator if there is any leftover. Follow me on: Instagram: https://www.instagram.com/invites/con... Facebook:   / jennys-palate-102541931466186   Twitter:   / jennypalate   Music courtsey: Bensound.com