Raspberry Mango Shortbread Bars (Print Version)
Tangy mango curd and raspberry jam swirl atop buttery shortbread for a vibrant, fruity dessert.
# Ingredients:
→ Shortbread Crust
01 -
1 3/4 cups all-purpose flour
02 -
7 tablespoons powdered sugar
03 -
1/4 teaspoon salt
04 -
10 tablespoons unsalted butter, cold, cut into pieces
05 -
1 egg yolk
06 -
2 teaspoons heavy cream
07 -
1 teaspoon vanilla extract
→ Mango Curd & Topping
08 -
2 1/2 teaspoons unflavored gelatin powder
09 -
1/4 cup cold water
10 -
12 tablespoons unsalted butter, softened
11 -
1 1/2 cups granulated sugar
12 -
10 egg yolks
13 -
1 cup mango puree
14 -
1/4 teaspoon salt
15 -
2 tablespoons fresh lemon juice
16 -
1/2 cup raspberry jam
# Steps:
01 -
Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
02 -
Combine flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse sand.
03 -
Whisk egg yolk, heavy cream, and vanilla extract in a small bowl. Add to flour mixture and pulse until mixture just comes together and is crumbly.
04 -
Press dough evenly into lined baking pan and prick surface with a fork. Freeze for 20 to 30 minutes.
05 -
Cover with foil and use pie weights. Bake for 15 minutes, then remove foil and weights. Continue baking for 20 minutes until golden brown. Cool completely.
06 -
In a small bowl, sprinkle gelatin over 1/4 cup cold water and let stand to bloom.
07 -
In a heatproof bowl, combine softened butter and granulated sugar. Place bowl over a saucepan with 2 inches simmering water. Add egg yolks, mango puree, salt, and lemon juice. Whisk mixture continuously for 15 to 25 minutes until thickened.
08 -
Microwave gelatin for 8 to 12 seconds until melted. Stir into warm mango curd until fully incorporated.
09 -
Strain mango curd through a fine sieve for smoothness. Evenly spread curd over cooled shortbread crust.
10 -
Gently warm raspberry jam until pourable. Drop spoonfuls onto mango curd and swirl decoratively with a knife.
11 -
Refrigerate assembled bars for 4 to 6 hours, or until fully set before slicing.
# Notes:
01 -
For easiest slicing, run a sharp knife under hot water and wipe dry before cutting the chilled bars.