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4-in-one tart recipe- beetroot, mango, chocolate, and ricotta tart recipe

A good blend of different flavors, this french tart is your call for all kinds of snacking.
Prep Time30 minutes
Active Time1 hour 30 minutes
Total Time2 hours
Course: Dessert
Keyword: baked recipe, dessert recipe, French chocolate tart, French fruit tart, mango tart cake, tart at home, tart recipe
Yield: 3

Equipment

  • Tart mould
  • Heating pan
  • Food processor
  • Glass bowl
  • Spatula

Materials

For the tart crust/ shell

  • 1 packet Marie Biscuit You can opt for coconut or digestive biscuits also
  • 1 whole Egg
  • 3-4 tbsp Butter
  • 3 tbsp Sugar

For the filling

  • 1 cup Cream cheese
  • 1 tsp Vanilla essence
  • 2-3 Ripe Mangoes I took the small variety of mangoes
  • 5 grams White chocolate
  • 1 Beetroot
  • 2 tbsp Gelatin
  • 2 tbsp Melted butter
  • 1 tsp Corn starch

Instructions

  • Grind the biscuits to a fine powder 
  • Add the egg and the melted butter. Mix thoroughly.
  • Add the granulated sugar and mix again
  • Spread into a tart mould and press the ends firmly.
  • Bake at 180 degrees for 20 minutes
  • Remove from the oven and brush the shell with egg wash
  • Put it back in the oven for another five minutes

Layer 1- Cream Cheese Filling

  • Add the cream cheese, vanilla essence, and sugar in a bowl and beat it until the sugar completely dissolves with the cheese. Keep aside.

Layer 2- Mango Filling

  • For the mango pastry cream, add the mango cubes into a blender and make a fine smooth pulp.

Layer 3- Beetroot and white chocolate filling

  • Add 5 tbsp water to the 2 tbsp gelatin. Set aside for 10-15 minutes.
  • Grind or grate the beetroot and extract the juice using a sieve. Keep in a separate bowl.
  • Add a tsp of corn starch to half a cup of water, and stir. 
  • On medium heat, pour the mixture into a pan.
  • Now pour the bloomed gelatin into the corn starch mixture.
  • Add the vanilla and the beetroot extract. Bring it to boil. Sieve and keep aside. 
  • In another pan, heat water and place the white chocolate and butter on a glass bowl to melt.
  • Now fold the melted chocolate into beetroot extract.

For the assembly

  • Add the cream cheese layer in the cooled tart mold. Spread it evenly using a spatula. Bake for 15 minutes at 180 degrees.
  • Pour the second layer of mango pulp once the first filling cools. Let it set for five minutes in the fridge.
  • Now add the beetroot and chocolate layer. 
  • Refrigerate for 4-5 hours.