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Mango Sticky Rice Tart Recipe

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Mango Sticky Rice Recipe ieatishootipost
Mango Sticky Rice Recipe ieatishootipost from ieatishootipost.sg

Description

Mango sticky rice tart is a delicious and unique dessert that combines the flavors of mango and sticky rice in a tart form. This dessert is perfect for anyone who loves sweet and fruity desserts. The tart crust is buttery and flaky, and the filling is creamy with a sweet and tangy flavor of mango.

Prep Time

The prep time for this recipe is about 30 minutes, which includes preparing the tart crust and the filling.

Cook Time

The cook time for this recipe is about 30 minutes, which includes baking the tart crust and cooking the sticky rice.

Ingredients

The ingredients required for this recipe are:
  • 1 1/2 cups glutinous rice
  • 1 1/2 cups water
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 can coconut milk
  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • 1/4 cup water
  • 1/4 cup lime juice
  • 1/4 cup mango puree
  • 1/4 cup heavy cream
  • 1/4 cup unsalted butter, melted
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 egg yolk
  • 1/4 cup ice water

Equipment

The equipment required for this recipe are:
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Saucepan
  • Baking dish
  • Parchment paper
  • Baking beans or pie weights

Method

For the sticky rice:

  1. Rinse the glutinous rice in a fine mesh strainer until the water runs clear. Drain the rice and transfer it to a saucepan.
  2. Add 1 1/2 cups of water, 1/4 cup of sugar, and 1/4 tsp of salt to the rice and stir to combine.
  3. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat to low and cover the saucepan with a lid.
  4. Simmer the rice for 18-20 minutes or until the water has been absorbed and the rice is tender. Remove the saucepan from heat and let the rice sit for 10 minutes.
  5. Fluff the rice with a fork and add 1/2 cup of coconut milk. Stir to combine and set aside.

For the filling:

  1. In a small bowl, whisk together 1/2 cup of sugar and 2 tbsp of cornstarch. Set aside.
  2. In a saucepan, combine 1 can of coconut milk, 1/4 cup of water, and 1/4 cup of lime juice. Heat the mixture over medium heat until it comes to a simmer.
  3. Whisk in the sugar and cornstarch mixture and continue to whisk until the mixture thickens, about 3-4 minutes.
  4. Remove the saucepan from heat and whisk in 1/4 cup of mango puree, 1/4 cup of heavy cream, and 1/4 cup of melted butter.
  5. Set aside the filling to cool.

For the tart crust:

  1. In a large mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 cup of powdered sugar, 1/4 tsp of salt, and 1 egg yolk.
  2. Using a pastry blender or a fork, cut in 1/4 cup of unsalted butter until the mixture resembles coarse crumbs.
  3. Gradually add 1/4 cup of ice water, stirring until the mixture comes together to form a dough.
  4. Turn the dough out onto a floured surface and knead it gently until it forms a smooth ball. Flatten the dough into a disk and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes.
  5. Preheat the oven to 375°F. Roll out the chilled dough on a floured surface and transfer it to a 9-inch tart dish lined with parchment paper.
  6. Using a fork, prick the bottom of the tart crust to prevent it from puffing up during baking.
  7. Line the tart crust with parchment paper and fill it with baking beans or pie weights.
  8. Bake the tart crust for 15 minutes. Remove the parchment paper and baking beans and bake the crust for an additional 10-15 minutes or until it is lightly golden brown.
  9. Remove the tart crust from the oven and let it cool completely.

Assembly:

  1. Spoon the sticky rice into the cooled tart crust and spread it evenly.
  2. Pour the mango filling over the sticky rice and spread it evenly.
  3. Refrigerate the tart for at least 2 hours or until the filling is set.
  4. Garnish the tart with fresh mango slices and mint leaves before serving.

Notes

  • This recipe can be made ahead of time and stored in the refrigerator for up to 2 days.
  • If you don't have a tart dish, you can use a 9-inch pie dish instead.
  • The tart crust can also be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 2 weeks.

Nutrition Info

This recipe makes 8 servings. Each serving contains:
  • Calories: 380
  • Total Fat: 15g
  • Saturated Fat: 11g
  • Cholesterol: 60mg
  • Sodium: 170mg
  • Total Carbohydrate: 59g
  • Dietary Fiber: 1g
  • Sugars: 29g
  • Protein: 4g

Recipe Tips

  • Make sure to rinse the glutinous rice thoroughly before cooking to remove excess starch.
  • Use a fork to fluff the cooked rice to prevent it from becoming too sticky.
  • Let the filling cool completely before pouring it over the sticky rice to prevent the rice from getting too mushy.
  • For a creamier filling, use full-fat coconut milk instead of light coconut milk.
  • Don't overwork the tart dough, as this can cause it to become tough and chewy.

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