Mango Cheese Tart with Blueberries

Mango Cheese Tart with Blueberries

WALTZINGMATILDA

"This yummy tart was my mums recipe. Serve chilled for a great summer dessert."
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Ingredients

50 m servings 357 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 58.7g
  • 19%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift flour and 1/2 cup confectioners' sugar into a large bowl. Cut in butter until mixture resembles coarse crumbs. Mix in egg yolks with enough water to form a ball. Knead gently on a lightly floured surface until smooth. Roll out to line an 8 inch flan ring, or tart shell. Bake in preheated oven for about 20 minutes, or until pastry is golden. Allow to cool.
  3. In a large bowl, combine cheese, 1/2 cup sugar, mangoes and lemon juice. Beat until mixture is fairly smooth, but still has chunks of mangoes. Spread into baked pastry shell and top with blueberries. Dust lightly with confectioners' sugar before serving.

Reviews

Read all reviews 17
  1. 20 Ratings

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Most helpful positive review

It seemed obvious to me that the 1/2 tablespoon of butter is a typo. 1/2 cup of butter makes a beautiful crust. I made this for a pot luck, and it was a hit! I almost didn't want to tell peop...

Most helpful critical review

I agree with previous reviews that the crust need the extra butter. Also, the consistency was very soupy although I added an extra 8 oz of cream cheese. Has good potential though.

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It seemed obvious to me that the 1/2 tablespoon of butter is a typo. 1/2 cup of butter makes a beautiful crust. I made this for a pot luck, and it was a hit! I almost didn't want to tell peop...

This recipe was so exquisite! Thank you for sharing. I used nectarines instead of mangos as the mangos at the store were looking pretty sorry. It turned out great with nectarines too. This w...

It was incredibly simple to make and absolutely delicious. One suggestion: chill for at least 2-3 hours before serving for best results.

I agree with previous reviews that the crust need the extra butter. Also, the consistency was very soupy although I added an extra 8 oz of cream cheese. Has good potential though.

I also had the problem that the filling didn't set, but I just put it in the freezer for a few hours and then served it frozen and the flavor was still great. My husband gave it a good, which is...

Chilled for five hours before serving at a dinner party, and it was like a pie plate full of soup. It never fully set. The taste was fine, but Iwon't be making this again.

I didn't have small tart pans, so used a regular size pie plate. Didn't feel like making crust, so I used a simple cobbler topping as the crust. Baked it for 25 min @ 350 degrees, let it cool, t...

I used frozen mango, 3/4 cup. Add a little vanilla or almond extract. You could also use some instant cheesecake pudding mix to thicken if it doesn't work for you.

This was a really great recipe - a great way to add fruit into the cream cheese filling. I would advocate using only the freshest of each ingredient.

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