Buttery biscuit base, silky vanilla cream, and a bright mango finish — this tart is all about layers that work perfectly together. Frudo Freeze-Dried Mango adds a naturally vibrant flavor and light crunch, turning a simple dessert into something fresh, fun, and tropical. It's chilled, creamy, and ideal for easy make-ahead serving.
The Tart Crew 👥
- For the base: 1½ cups digestive biscuits (crushed), 6 tablespoons melted butter, 1 tablespoon sugar (optional)
- For the vanilla cream: 1 cup whipping cream (chilled), ½ cup cream cheese, ⅓ cup sugar, 1 teaspoon vanilla extract
- For the mango glow-up: 2–3 tablespoons Frudo freeze-dried mango powder, 2 tablespoons Frudo freeze-dried mango chunks (crushed)
The Chill & Build Method 👩🍳
- Press the Base — Mix crushed biscuits, melted butter, and sugar. Press firmly into a tart tin. Chill for 20–30 minutes until set.
- Whip the Creamy Layer — Beat chilled whipping cream until soft peaks form. In another bowl, whisk cream cheese, sugar, and vanilla. Fold both together gently.
- Layer It Up — Spread the vanilla cream evenly over the chilled biscuit crust.
- Mango Moment — Sprinkle freeze-dried mango powder across the top. Add crushed mango chunks for extra texture and color.
- Final Chill — Refrigerate for 2–3 hours until firm. Slice and serve chilled.
Pro Tips 💡
- Press the crust firmly for clean slices.
- Add more mango powder for stronger flavor.
- Chill longer for a firmer tart.
- Garnish with extra mango pieces before serving.
Creamy, tropical, and Frudo-ly refreshing. 🥭✨
0 comments