Ingredients
Scale
- 1¾ cups all-purpose flour (210 grams)
- 7 tablespoons powdered sugar (56 grams)
- ¼ teaspoon salt
- 10 tablespoons butter (cold, cut into pieces; 140 grams)
- 1 egg yolk
- 2 teaspoons heavy cream
- 1 teaspoon vanilla extract
- 2½ teaspoons unflavored vegan gelatin powder (7 grams)
- ¼ cup cold water
- 12 tablespoons butter (softened)
- 1½ cups granulated sugar
- 10 egg yolks
- 1 cup mango puree (store bought or homemade)
- ¼ teaspoon salt
- 2 tablespoons fresh lemon juice
- ½ cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
- For the crust, mix flour, powdered sugar, and salt in a bowl. Add cold butter and combine until crumbly. Stir in egg yolk, cream, and vanilla until just mixed. Press into the prepared pan and bake for 20 minutes until golden.
- For the mango curd, dissolve vegan gelatin in cold water. Beat softened butter and sugar until fluffy; add egg yolks gradually. Mix in mango puree, salt, lemon juice, and dissolved gelatin.
- Pour mango curd over baked crust; dollop raspberry jam on top and swirl gently. Bake for an additional 15–20 minutes until set.
- Let cool completely in the pan before slicing into squares.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 square (45g)
- Calories: 160
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg