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
- Food processor
- 300 g All purpose flour
- 220 g Unsalted butter (super cold)
- a pinch salt
- 25 g caster sugar
- 2-3 tbsp ice-cold water
- 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
- 100 g fruits of choice
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.
- 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.
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