Mango Yogurt Tart

Name: Mango Yogurt Tart
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 serving Tart; 1 serving Stuffing

by Cesium

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Tart is a very important part of French desserts. The crispy skin is wrapped in a variety of fruit and cream fillings. Of course, the content of the tart can also have a variety of combinations and changes. Using seasonal fruits and thick yogurt, it is refreshing and more suitable for summer. Every bite of sweet and sour will bring you great satisfaction! This mango yogurt tart has a special place. The tart crust is made from the delicious Arowana low-gluten flour and instant oatmeal, which is healthier and more delicious! The amount of recipe is suitable for the 7-inch pie plate of learn kitchen.

Ingredients

1 serving Tart
1 serving Stuffing

Mango Yogurt Tart

1. Prepare all materials.
A tart crust: 60 grams of wheat flour for golden arowana pastry, 30 grams of caster sugar, 1 gram of salt, 15 grams of egg yolk, 20 grams of instant oatmeal, and 40 grams of butter.
B Filling: 200ml thick yogurt, moderate amount of mango.

2. First make the tart crust. Pour all the tart crust materials except butter into the mixing bowl.

3. Add the melted butter and use a spatula to mix the tart crust ingredients evenly.

4. Grasp the dough with your hands and place it between the two plastic wraps. Use a rolling pin to roll into a round dough that is larger than the pie pan.

5. Remove the upper layer of plastic wrap, put the mold upside down on the dough, and then buckle upside down together with the lower layer of plastic wrap, and then spread the tart wrapper into the mold.

6. Slightly tidy the tart crust so that the edges and bottom fit together. Use a fork to make some holes to prevent it from bulging during baking, and put it in the refrigerator for 15 minutes.