Mango Raspberry Yogurt Tart

Mango Raspberry Yogurt Tart

I am on a roll with summer fruit desserts. This post is dedicated to one of my favourite dessert fruits: the mighty mango (alliteration intended). I am no doubt a mango fan, my ideal birthday cake would be fresh mango cake with whipped cream, nothing fancy. It is really more about the nostalgia from my Asian background. The luscious texture and sweet taste of the mango makes it a great fruit for desserts. This mango raspberry yogurt tart happened as an accident that my Greek yogurt decided to separate in the fridge as it was placed in a cold spot so it froze and defrosted. Disappointed, I wasn’t going to let the whole tub go into waste so I strained it with a cheesecloth, the result was an even creamier yogurt that was excellent for a tart filling. Tarts are typically filled with a rich filling such as a pastry cream or nut cream. The yogurt is a fantastic lighter alternative to these heavy fillings. Not to mention it was very easy to put together. Topped with fresh fruit I had in the house, and a refreshing dessert was born.

Mango Raspberry Yogurt Tart

Serving Size: Makes one 20 cm X 2 cm round tart.


    Tart Dough
  • 170g unsalted butter, room temperature
  • 1 pinch salt
  • 115g icing sugar
  • 1-1/2 tsp pure vanilla extract
  • 60g whole eggs, slightly beaten
  • 355g cake flour, sifted
  • 100g melted white chocolate - optional
  • Creamy Yogurt + Fruit
  • 500g plain Greek yogurt (I used one with 2% fat)
  • 45g icing sugar
  • 25g liquid honey
  • Zest of half of a lemon
  • 1 tbsp fresh lemon juice
  • A pinch of salt
  • Vanilla seeds scraped from one bean
  • 1-2 fresh ripen but firm mangoes (I used ataulfo mangoes)
  • 1 tbsp fresh lemon juice for tossing with mangoes
  • 10-12 fresh raspberries


    Tart Shell
  1. Place cold butter in a mixing bowl with the sugar, with a paddle attachment on low speed, mix until the butter becomes smooth.
  2. Scrape down the sides of the bowl, add the egg yolk and vanilla extract. Mix until incorporated.
  3. Add in sieved flour, mix on low speed just enough so the dough is no longer dry, make sure all ingredients has been evenly distributed.
  4. Shape dough into a disk and wrap in plastic. Refrigerate overnight for a more even baking colour.
  5. Before rolling, let dough sit out for about 10-15 minutes to soften. On a lightly floured surface, roll out dough to about 3-4mm thick, turning the dough after each roll to prevent sticking, flour as needed.
  6. Place the rolled dough in the tart pan/ring. When lining, be sure to get into the edges on the bottom, flush the dough right up to the top of the pan, trim off excess.
  7. Chill lined pan/ring. Pierce the bottom of the tart with a fork before baking, or blind bake it (yields nicer looking shells - optional). Bake at 325 F for 15-20 minutes or until golden brown.
  8. Blind baking: Line chilled tart pan/ring with parchment, fill with beans or rice, up to the top. Bake until edges start to brown, take out and remove paper, beans and take out from the pan/ring, return to oven to bake to golden brown.
  9. Remove shell from pan/ring, let cool until ready to use.
  10. Creamy Yogurt + Fruit
  11. Place a cheesecloth in a strainer, set strainer on top of a container to catch the excess liquid. Put the yogurt in the cheesecloth lined strainer, cover with plastic and let it strain overnight in the fridge. You should have about 300 g of strained yogurt.
  12. In a mixer bowl, place all of the other ingredients and mix with a paddle attachment. Mix until incorporated, don't overmix.
  13. Peel mangoes and slice with a mandolin to get thin strips. Alternatively, you can also cut them into whatever shape you prefer. Toss cut mangoes with lemon juice.
  14. Assembly
  15. Optional - brush the inside of the cooled tart shell with white chocolate to prevent the pastry from getting soft from the filling, chill until chocolate is hardened.
  16. Spread yogurt mixture onto the prepared tart shell, try to make it level.
  17. Top with tossed mangoes, garnish with fresh raspberries. Serve!
  18. This will keep for about 1-2 days in the refrigerator.

Mango Raspberry Yogurt TartMango “spaghetti” and raspberry “meatball” tart was one of my Instagram comments for this dessert. Though that was not my intention, it is an excellent observation, so cute! Sweetly rich mangoes with a creamy yogurt filling, topped with in-season raspberries is quite decadent for a relatively healthy dessert. The juiciness and velvety texture of the mangoes blended well with the slight tang of the yogurt. I think a roasted strawberry topping would work just as well.

Mango Raspberry Yogurt Tart

I am thinking a hot summer night, patio barbecue, and a refreshing mango raspberry yogurt tart to top it all off. I am glad summer is here.

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3 thoughts on “Mango Raspberry Yogurt Tart

  1. I love that you played with the idea of spaghetti and meatballs! This tart is gorgeous. Mangoes are my favorite! If I can, I would love to have the whole tart for myself. 😛

    1. Thank you, the best part of the tart is that it’s actually quite light so you don’t have feel guilty eating more!

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