Mangosteen Tart
Makan Tengah Hari • Malaysia
How to Make Mangosteen Tart (Traditional & Healthy Version)
Mangosteen Tart is a delightful Malaysian dessert that showcases the unique sweet-tart flavor of manggis (mangosteen), often called the 'queen of fruits' in Malaysia. This tart fuses local fruits with a crisp, golden crust, creating a balance between tradition and modern culinary artistry. Mangosteen is cherished in Malaysia's multicultural cuisine, commonly enjoyed fresh but increasingly used in innovative desserts. With its vibrant purple rind and luscious white flesh, mangosteen is celebrated for both taste and health benefits. Incorporating it into a tart presents an exciting way to enjoy this tropical fruit beyond the usual fresh servings. This recipe uses local ingredients such as santan (coconut milk) and pandan, further enhancing the Malaysian identity of the dish. It's a wonderful lunch treat, perfect for special occasions or a family gathering, and it's vegetarian-friendly—making it suitable for a variety of diets. Choosing Mangosteen Tart for lunch is a creative twist, as Malaysians love to explore fruit-based desserts beyond the usual kuih-muih. The natural sweetness of mangosteen reduces the need for added sugar, and the use of wholemeal flour boosts fiber, making it a guilt-free indulgence. This tart is a testament to Malaysia's love for fresh, local ingredients and inventive cooking.
Bahan-bahan(untuk 1 medium tart per person)
- 1 cup Fresh mangosteen (manggis) (peeled and deseeded)
- 3/4 cup Wholemeal flour
- 1/4 cup Rolled oats
- 2 tablespoons Coconut oil (minyak kelapa)
- 1/4 cup Santan (coconut milk) (light)
- 1 Pandan leaf (tied in a knot) - pilihan
- 1 tablespoon Honey (local tualang honey or wildflower)
- 1/8 teaspoon Salt
- 1 teaspoon Chia seeds - pilihan
- 1/2 teaspoon Lime zest (optional, for garnish) - pilihan
Arahan
- 1
Preheat your oven to 180°C. Line a tart pan with parchment paper.
5 minutes
Ensure the oven is fully preheated for an even bake.
- 2
In a mixing bowl, combine wholemeal flour, rolled oats, and a pinch of salt. Add coconut oil and mix until the mixture resembles crumbs.
3 minutes
Use cold coconut oil for a flakier crust.
- 3
Add santan (coconut milk) gradually to form a soft dough. Press the dough evenly into the tart pan, forming a base and edges.
4 minutes
Do not overwork the dough to keep the crust tender.
- 4
Bake the tart base for 10 minutes until just golden. Set aside to cool.
10 minutes
Partially baking the crust prevents sogginess when adding the filling.
Kenapa hidangan ini sihat
This tart is a healthy choice because it uses natural sweeteners, whole grains, and fresh fruit. Mangosteen is low in calories and high in antioxidants, which support immune health. The absence of refined sugar and dairy makes it lighter and suitable for calorie-conscious eaters. The recipe is vegetarian and can be made vegan, aligning with a healthy, plant-based lifestyle popular in Malaysia.
Mangosteen Tart is packed with antioxidants, vitamin C, and fiber from manggis and wholemeal flour. The use of coconut oil provides healthy fats, while santan adds a touch of creaminess without dairy. Chia seeds boost omega-3 and fiber. Minimal added sweetener keeps the glycemic load low, making this tart suitable for most diets. Each serving provides natural phytonutrients, supports digestion, and offers lasting energy.
Petua
- 💡Tip 1: Always use ripe, fresh mangosteen for the best flavor and texture.
- 💡Tip 2: Add pandan for authentic aroma, but remove before serving.
- 💡Tip 3: Chilling the tart before slicing helps maintain neat, firm portions.
Penyimpanan & hidangan
Store the tart in an airtight container in the refrigerator for up to 2 days. For best texture, consume within 24 hours. Avoid freezing as the fruit filling may become watery.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 220.0 kcal |
