Mango Tart and Tomato Bread Soup for Dessert

Mango Tart and Tomato Bread Soup for Dessert

9:25 PM
Make some Mango Tart for Dessert
Image by rachelcooksthai

Sweet mango wedges blend with a creamy filling in this delightful chilled dessert.

Let's prepare the ingredients for the cream cheese crust:

  • 1 8-oz bar cream cheese
  • 1 cup butter, preferably cold
  • 2 cups flour plus additional for dusting
  • 1/2 cup flour for kneading
  • 1 egg yolk mixed with 1 tablespoon cold water

Now for the cream filling:

  • 2 cups milk
  • 6 tablespoons flour
  • 1/2 cup sugar
  • 4 eggs, slightly beaten
  • 1/2 teaspoon vanilla

For the topping:

  • 4 ripe mangoes
  • 1/4 cup mango jam

Let's proceed on making the crust:

  1. In an electric mixer, beat cream cheese and butter until slightly softened.
  2. Add the 2 cups flour all at once. Lightly dust a work surface with flour. Turn dough into the work surface and knead slightly. Add more flour of dough is too soft.
  3. Form dough into a ball and chill for about 30 minutes.
  4. Preheat oven to 400 degrees Fahrenheit. Roll out dough to 1/8-inch thickness, large enough to fit in a 9-inch tart pan. Ease dough into tart pan to form the crust.
  5. Prick the crust with a fork, to prevent shrinkage. Brush with the egg yolk and water mixture.
  6. Bake 20 to 25 minutes or until light brown. Let cool.

Now let's make the cream filling:

  1. In a small saucepan heat milk just until small bubbles form around the edges.
  2. In a heatproof bowl, mix flour, sugar and eggs until smooth.
  3. Pour in milk in a thin stream while whisking vigorously.
  4. Pour everything back into the saucepan and cook over low heat slowly until very thick, about 20 minutes. Stir in vanilla.
  5. Pour mixture into cooled crust.

Make the topping:

  1. Peel mangoes and slice the flesh from the seeds in wedges.
  2. If desired brush top with mango jam to form a glaze.
  3. Chill a few hours before serving

Tomato Bread Soup


How to make Tomato Bread Soup
Image by kahakaikitchen

The extra virgin olive oil gives this dish a rich, robust taste. Serve with warm French bread, this makes an excellent light meal or first course on a cold, rainy day. This recipe was inspired by an episode in Biba's Italian Kitchen, which used to be aired by the Discovery Channel in Manila.

Ingredients:

  • 1/2 cup olive oil (preferably extra virgin), plus additional for serving
  • 1 large onion, minced
  • 4 large cans (about 16 oz. each) whole plum tomatoes, undrained, cut into large pieces
  • 5 cups chicken broth OR: 2 bouillon chicken cubes dissolved in 5 cups water
  • 10 slices crusty bread, cut into chunks
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • Pinch Italian seasoning
  • 2 cups fresh basil leaves torn into pieces OR 1 teaspoon dried basil

Procedure:

  1. In a large stockpot, heat olive oil and saute onion.
  2. Add tomatoes and their juices and saute for few seconds, pressing tomatoes with wooden spoon.
  3. Pour in chicken broth and simmer for about 5 minutes.
  4. Stir in bread chunks and blend well with  the rest of the mixture. Season with salt, sugar, Italian seasoning and the dried basil if using. Let simmer 10 to 15 minutes.
  5. If using fresh basil leaves, add the leaves at this point. Heat through for about 30 seconds.
  6. Spoon into individual serving bowls. Pour a dollop of extra virgin olive oil into each soup bowl for added flavor. Serve with warm bread such as focaccia or baguette.
Enjoy your day with this very delicious and very easy recipe.


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