Recipe by Geoffrey Zakarian
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1 cup plus 2 tbsp. flour
6 tbsp. confectioners’ sugar
1/2 tsp. salt
1 stick butter, cut into small cubes
6 tbsp. cream cheese, at room temperature
3 tbsp. sugar
3/4 tsp. vanilla extract
1 large mango, peeled and sliced
12 oz. strawberries, hulled and halved
Fresh basil leaves
1. Preheat the oven to 375°. In a food processor, mix the flour, confectioners’ sugar, and salt. Pulse in the butter for 1 to 2 minutes until large clumps form. Transfer to a work surface; knead to form a ball. Press the dough into a 9-inch tart pan; pierce all over with a fork. Freeze until firm, about 15 minutes.
2. Bake the tart shell until the crust is golden, about 16 minutes. Place on a wire rack and let cool.
3. In a medium bowl, whisk the cream cheese, sugar, and vanilla; spread a thin layer into the tart shell. Top with the fruit. Refrigerate for up to 4 hours. Top with the basil. Serve with the whipped cream.