Mango Basil Ricotta Tart
Mango Basil Ricotta Tart
Mango Basil Ricotta Tart is an Italian recipe categorized as dessert, with 20 min of prep, 25 min of cooking, and 1 hr 5 min total. It yields 8 servings.
About This Recipe
The sweetness of ripe mangoes meets fragrant basil for a dessert that feels luxurious and refreshing.
From French patisseries to Mediterranean summer tables, tarts have celebrated fruits and custards within flaky crusts for generations. This recipe draws on that vibrant heritage by embracing seasonal produce and playful flavor combinations.
- Pair it with chilled Sauvignon Blanc or a sparkling elderflower drink for extra refreshment.
- Add toasted coconut flakes or a scoop of vanilla ice cream for a delightful contrast of textures and temperatures.
- Swap ricotta for a cashew-based vegan alternative to enjoy a dairy-free version without sacrificing creaminess.
- Use pre-made gluten-free tart shells or create a crust from ground nuts for a gluten-free treat.
Mealtime: Dessert
Cuisine: Italian
Dietary Preferences: Vegetarian
Cooking Time: Under 30 Minutes
Difficulty Level: Beginner
Seasonal Preference: Romantic
Nutritional Information (per serving)
Nutrition facts per serving. Values are estimates based on the ingredients listed in this tart.
| Calories | 306 |
|---|---|
| Protein | 6 g |
| Total Fat | 12 g |
| Carbohydrates | 45 g |
| Fiber | 1 g |
| Sodium | 250 mg |
Ingredients
- 1 fully baked 9-inch tart shell, cooled
- 1 1/2 cups whole-milk ricotta, drained (340g)
- 1 large egg
- 1/4 cup finely grated Parmesan cheese (25g)
- 1 teaspoon finely grated lemon zest (2g)
- 1/4 teaspoon kosher salt (1.5g)
- 1/4 teaspoon black pepper (0.5g)
- 1 cup ripe but firm mango, thinly sliced (150g)
- 1/3 cup fresh basil leaves, thinly sliced (10g)
- 1 tablespoon honey (21g)
- 1 teaspoon extra-virgin olive oil (5mL)
Utensils
- Mixing bowl
- Spatula
- Measuring cups
- Measuring spoons
- Whisk
- Oven
- Baking tray
- Cooling rack
- Knife
- Serving plate
Step by Step Instructions
- Heat the oven to 350°F (175°C) and place the fully baked tart shell on a rimmed sheet pan.
- Whisk the drained ricotta, egg, Parmesan, lemon zest, kosher salt, and black pepper until smooth.
- Spread the ricotta mixture evenly in the tart shell.
- Bake for 22 to 25 minutes, until the filling is set at the edges, barely trembles in the center, and reaches 160°F (71°C).
- Cool the tart for 20 minutes so the ricotta filling firms without making the crust soggy.
- Arrange the mango slices over the warm or cooled tart and scatter the sliced basil on top.
- Drizzle the Mango Basil Ricotta Tart with the honey and extra-virgin olive oil, then slice and serve.
Variations & Serving Suggestions
- Replace mango with equal-volume sliced ripe peaches or nectarines.
- Replace ricotta with equal-weight well-drained basket cheese.
- Replace basil with equal-volume thinly sliced fresh mint for a sweeter herbal finish.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Mango Basil Ricotta Tart into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Mango Basil Ricotta Tart gently in a covered skillet over low to medium-low heat with a small splash of broth or water to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
fine-mesh strainer, rimmed sheet pan, mixing bowl, whisk, offset spatula, instant-read thermometer, chef's knife, cutting board.
Use the recipe’s texture and color cues, then check the thickest or densest piece before removing the dish from heat.
Recipe FAQs & Cooking Guidance
Can I prepare the tart ahead?
Bake the ricotta-filled tart up to one day ahead and refrigerate it covered. Add the mango, basil, honey, and olive oil within 30 minutes of serving.
How do I keep the crust crisp?
Use a fully baked, completely cooled shell, drain the ricotta well, bake until the filling reaches 160°F (71°C), and add fresh mango only after baking.
What can replace mango?
Replace the 1 cup mango with 1 cup thinly sliced ripe peaches or nectarines. Keep the basil, honey, and lemon quantities unchanged.
What can replace ricotta?
Replace the ricotta with an equal weight of well-drained basket cheese. Whisk it smooth and use the same egg, Parmesan, and seasonings.