Eggless Mango Tart Without Oven or Condensed Milk
Eggless Mango Tart Without Oven or Condensed Milk is a refreshing, no-bake summer dessert made with natural ingredients and irresistible mango flavor.
Ingredients
FOR BASE
- 30 Digestive biscuits
- 8-9 tbsp melted butter
FOR FILLING
- 1 cup mango puree
- 1/4 cup malai or cream
- 2 tbsp sugar (or as per requirement)
- Cornflour slurry (2 tbsp cornflour+1/4 cup milk)
FOR GARNISH (anything you like)
- Mango slices
- Glazed cherries
- Pistachios
- Mint leaves
Instructions
MAKING OF BASE
- Roughly crush biscuits and add them into a grinder jar.
- Grind them into a fine powder and take them in a bowl.
- Add melted butter, little at a time and keep mixing.
- Stop adding butter once you see that the bread mixture has turned sandy in texture and on pressing, it takes a shape.
- Divide this mixture in two greased tart pans of 3.5 inches. You can make one big tart with the entire mixture as well. Press firmly at the base and sides. Leave the pans in refrigerator for 30 minutes or until required.
MAKING OF FILLING
- Add mango puree, malai, sugar and cornflour slurry in a pan.
- Cook on low heat until thickens.
- Remove the pan from the heat and let the filling cool down completely.
- Keep whisking at intervals otherwise a dry layer may form over the filling.
ASSEMBLING
- Once the filling is completely cool, fill it inside the tart and level it.
- Again place it in the refrigerator and let it set for 3-4 hours or overnight.
- Now either decorate your tart before inverting or first invert and then garnish.
- Enjoy.