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Photo: Jacob Fox
Active Time:25 minsTotal Time:2 hrs 15 minsServings:16Jump to Nutrition Facts
Active Time:25 minsTotal Time:2 hrs 15 minsServings:16
Active Time:25 mins
Active Time:
25 mins
Total Time:2 hrs 15 mins
Total Time:
2 hrs 15 mins
Servings:16
Servings:
16
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust½cuppecans, toasted1 ½cupsgraham cracker crumbs⅛teaspoonsalt1large egg white1tablespoonmelted butter1tablespooncanola oilFilling1cupgranulated sugar⅓cupall-purpose flour3large eggs1 ⅔cupswhole-milk plain Greek yogurt1 ½teaspoonsvanilla extract¾teaspoonground cardamom2large ripe mangoes, peeled and thinly sliced
Cook Mode(Keep screen awake)
Ingredients
Crust
½cuppecans, toasted
1 ½cupsgraham cracker crumbs
⅛teaspoonsalt
1large egg white
1tablespoonmelted butter
1tablespooncanola oil
Filling
1cupgranulated sugar
⅓cupall-purpose flour
3large eggs
1 ⅔cupswhole-milk plain Greek yogurt
1 ½teaspoonsvanilla extract
¾teaspoonground cardamom
2large ripe mangoes, peeled and thinly sliced
DirectionsPreheat oven to 350°F. Place a 10-inch removable-bottom tart pan on top of a baking sheet. Coat the tart pan with cooking spray.To prepare crust:Pulse pecans in a food processor until finely ground. Add graham cracker crumbs and salt and pulse until combined. With the motor running, drizzle in egg white, butter and oil; blend until the mixture looks like crumbly dough. Transfer to the prepared tart pan and press evenly and firmly into the bottom and almost all the way up the sides. Bake the crust until set but not browned, about 15 minutes. Let cool for 20 minutes.Meanwhile, prepare filling:Whisk sugar and flour in a large bowl. Add eggs, yogurt, vanilla and cardamom; whisk until smooth. Pour the filling into the cooled crust.Bake the tart until set in the center, 25 to 30 minutes. Cool for 10 minutes before removing pan sides, then refrigerate until cool, at least 1 hour or up to 3 days.Serve the tart topped with mango.Equipment:10-inch removable-bottom tart panTo make ahead:Prepare tart (Steps 1-4) and refrigerate for up to 3 days.Originally appeared: EatingWell Magazine, March 2022
Directions
Preheat oven to 350°F. Place a 10-inch removable-bottom tart pan on top of a baking sheet. Coat the tart pan with cooking spray.To prepare crust:Pulse pecans in a food processor until finely ground. Add graham cracker crumbs and salt and pulse until combined. With the motor running, drizzle in egg white, butter and oil; blend until the mixture looks like crumbly dough. Transfer to the prepared tart pan and press evenly and firmly into the bottom and almost all the way up the sides. Bake the crust until set but not browned, about 15 minutes. Let cool for 20 minutes.Meanwhile, prepare filling:Whisk sugar and flour in a large bowl. Add eggs, yogurt, vanilla and cardamom; whisk until smooth. Pour the filling into the cooled crust.Bake the tart until set in the center, 25 to 30 minutes. Cool for 10 minutes before removing pan sides, then refrigerate until cool, at least 1 hour or up to 3 days.Serve the tart topped with mango.Equipment:10-inch removable-bottom tart panTo make ahead:Prepare tart (Steps 1-4) and refrigerate for up to 3 days.
Preheat oven to 350°F. Place a 10-inch removable-bottom tart pan on top of a baking sheet. Coat the tart pan with cooking spray.
To prepare crust:Pulse pecans in a food processor until finely ground. Add graham cracker crumbs and salt and pulse until combined. With the motor running, drizzle in egg white, butter and oil; blend until the mixture looks like crumbly dough. Transfer to the prepared tart pan and press evenly and firmly into the bottom and almost all the way up the sides. Bake the crust until set but not browned, about 15 minutes. Let cool for 20 minutes.
Meanwhile, prepare filling:Whisk sugar and flour in a large bowl. Add eggs, yogurt, vanilla and cardamom; whisk until smooth. Pour the filling into the cooled crust.
Bake the tart until set in the center, 25 to 30 minutes. Cool for 10 minutes before removing pan sides, then refrigerate until cool, at least 1 hour or up to 3 days.
Serve the tart topped with mango.
Equipment:
10-inch removable-bottom tart pan
To make ahead:
Prepare tart (Steps 1-4) and refrigerate for up to 3 days.
Originally appeared: EatingWell Magazine, March 2022
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Nutrition Facts(per serving)201Calories7gFat30gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
