Mango Tart with Greek Yogurt & Corn flakes Crust
3/4 cup crushed or powdered cornflakes
4 tbsp butter
1 tbsp powdered sugar (if using unsweetened cornflakes)
Preferably use a loose bottom pie pan. I used a normal round cake pan. In that case, line the cake pan with cling wrap with extra on all sides. No need to line a loose bottom pan.
Mix all ingredients thoroughly with your fingers.
Spread the mixture in the pan and slightly press down with your fingers first to make sure its evenly spread. Now press down with the back of a spoon and smoothen.
Keep in the refrigerator while you prepare the filling.
1 cup mango puree
1 ½ cups greek yogurt or hung curd
4-5 tbsp powdered sugar (based on sweetness of mango)
¼ tsp cardamom powder (optional)
1 tbsp gelatin
1 tbsp normal temperature water +2 tbsp boing water
Take gelatin in a small bowl and add normal water.
When it swells, add hot water and stir till it dissolves. Cool the mixture.
Whisk mango puree, greek yogurt, powdered sugar and cardamom powder to a smooth paste.
Add gelatin mixture little by little and keep whisking to combine.
Pour onto the crust and chill in the refrigerator for min 4 hrs or preferably overnight.
Garnish with nuts or fresh mango pieces
Slice and serve.
To make greek yogurt, tie yogurt in a muslin cloth and hang it so all the water drips away. Hang it for few hours at room temperature or overnight in the refrigerator.