One of the most common requests I receive are for Eggless recipes. I guess, it’s fair cause a lot of people don’t consume eggs where I live. Therefore, I made this Eggless Mango Lime Tart for you guys. It’s summer after-all so let’s put the mangoes to good use!
The recipe is quite straight forward. It is made in a food processor which makes things super easy. I got mine over a year ago, it’s a Philips Food Processor and has all removable attachments which makes clean up an absolute breeze. You can of course make it with a spoon and a bowl.
Tips to get the recipe just right:
- Cold butter for the crust: If you live in a geographical region that is closer to the equator, basically if you live anywhere where the temperatures go above 40 C then cold butter for us means butter that you measure, cut up into squares and put in the FREEZER for at least 30 minutes. Trust me, if you do not do this, there is not point in making this recipe. I live where the temperature these days are 46 C. So, trust me on this one.
- Ensure your pie/tart crust is cold all the time: As crucial as the first tip, this is to make sure the butter stays solid all the time. It gives the flaky crust we all love, so please ensure that the crust is super cold. You’ll see shards of butter splattered throughout the dough when you roll out. That means you’re on the right track.
- Chill the dough before baking: An insurance step so that the things we did in points 1 and 2 work.
- Chilling time: You need to let the cheesecake set completely before cutting or else it will be a gloopy mess.
You may choose to add more sugar; you can also add lemon zest instead of lime. It is totally up to you.
Eggless Mango Lime Cheesecake Tart
Equipment
- Oven
- Food processor
Ingredients
Crust
- 300 g All purpose flour
- 220 g Unsalted butter (super cold)
- a pinch salt
- 25 g caster sugar
- 2-3 tbsp ice-cold water
Cheesecake filling:
- 200 g full-fat cream cheese
- 100 g caster sugar (Add more if you like it sweeter)
- 1 tsp Vanilla Extract
- 1/4 tsp salt
- 1 large ripe mango (I used Alphonso)
- 1 tsp lime zest
- 100 ml whipping cream
Topping:
- 100 g fruits of choice
Instructions
Make the crust:
- Add the flour, sugar and salt into a food processor and pulse a few times. Now add the ice-cold butter little by little, pulsing each time.
- Add the ice-cold water, one tablespoon at a time till the mixture resembles wet sand. It shouldn’t be too wet, just enough to press between your fingers so that it holds it’s shape.
- Take this mixture to your work surface and make a rough dough ball with your hands, working quickly. Roll it out to approximately 12 inch round. Line a 9 or 10 inch tart shell with this dough. Make sure that the dough is cold all of the time or else your rust will not be flaky.
- Dock the base of your tart dough with a toothpick or a fork. Put this into the freezer for around 30 minutes and then bake in a preheated oven at 180 C for 25-30 minutes. Or until the crust looks light golden brown all over.
- Once baked, let the crust cool inside the pan, on a wire rack completely.
Filling:
- Add all the ingredients for the filling into a food processor and blend until smooth. Scrape down the sides once or twice to ensure a smooth filling.
- Pour this filling into the cooled, baked crust and even it out gently. Let the cheesecake set in the freezer for at least 8 hours before consuming.
- Garnish with you favourite fresh seasonal fruits and enjoy. Use a sharp knife for neat slices.
Notes
Please share your photos using the hashtag #bakesalotlady on your social media when you make any recipe from the blog so we all can see and enjoy the food-porn!
I’m going to be quite honest. I do not believe this should be labeled as a cheesecake in anyway. The amount of cream cheese is far too small and the amount of sugar makes it incredibly strong, especially putting SO much vanilla extract. I put half of what it asked for instead because of how little of the serving there is. The recipe should be tweaked far too much to rely on any of what the recipe calls for.
This is by no means to say that it tasted terrible. I just very much expected a different outcome of flavor as it said cheesecake.
Hi Marijka, I really appreciate your honest feedback. I didn’t mean to mislead with the title, when we had the filling it tasted so much like a cheesecake, hence the title. However the best thing about this recipe is that it is highly forgiving if you want to tweak the flavours to your liking. so please feel free to add more cream cheese 🙂