Greek Yogurt & Mango Tart

This is another one of my baking recipe that I deem healthy enough to be breakfast ;) I mean it has greek yogurt and lots of fruit with just a quarter cup of sugar for the whole tart. That's not too bad now, is it?
The tart came about because I had extra cream cheese in my fridge a few weeks ago from making the blueberry cream cheese tart and I needed to use it up immediately. So I made a double batch of tart pastry dough and froze it for future use. This pastry dough is coming in very handy now. I have plans on making a nut honey tart with the other pastry dough for the next 'breakfast baking project' ;)

The inspiration to add cardamom to yogurt came from cooking and salivating over Indian food all day/night long these days. There's a yogurt dessert eaten in eastern part of India that's essentially a thick set yogurt and cardamom pudding served cold on hot nights. Given that I was planning on serving this greek yogurt tart with ripe mangoes, it only made sense to add cardamom and make it more Indian-ish. I'm so glad I did. The cardamom brings a citrusy & spicy brightness to the yogurt filling and the ripe sweet Kent mangoes go great with the tangy yogurt filling. The addition of cream cheese in the tart dough makes it extra flaky and tender so you won't be stuck with a hockey puck crust. I hope you try this dessert/breakfast for yourself while Kent mangoes are in season.

Tip: Make sure the mangoes ripen on your counter till they're red/yellow all over and give easily to pressure. They should also start smelling amazing. Until then HOLD OFF. Like, seriously. It might take up to 10 days to get to this stage. Just be patient.

Recipe adapted from various sources, crust adapted from Williams Sonoma Essentials of Baking & filling adapted from Martha Stewart  
Makes 8 servings

Ingredients for crust (makes two 10 inch tart crusts):
1 cup salted butter, room temp
8 oz cream cheese, room temp
12.5 ounce all purpose flour

Ingredients for Filling:
2 tsp gelatin
2 tbsp cold water
8 green cardamom, seeds crushed to a powder
1/2 cup half & half
1/4 cup sugar
1.5 cups/340 gm greek yogurt
2 large very ripe mangoes, sliced thinly

Procedure:
First, let's make the crust. In a large bowl, using an electric beater, mix together the butter and cream cheese and mix until well blended. Add the flour and mix at low speed until a smooth dough forms. Make the dough into two equal flat discs and use them right away or freeze them. If freezing them, wrap tightly in plastic wrap and thaw overnight in the fridge (or even for 24 hours) before using them. If using them right away, then press each disc into a 10 inch tart pan and using your fingers spread to out so the tart bottom and sides are evenly covered with dough without any fracks or holes. Freeze the prepared tart shells for 30 minutes before baking.
Preheat the oven to 400 F. Bake the prepared tart pastry by laying an aluminum foil on top and filling with beans or pie weights. Bake for 10-15 minutes, until the foil isn't sticking to the tart anymore. Start checking after 10 minutes. Remove the foil and weights ad bake for another 15 minutes til a nice golden brown all over. Let cool completely.
Once the tart is cool, sprinkle the gelatin over cold water in a small bowl and let sit for 5 minutes. Bring cardamom powder, half & half and sugar to a simmer on medium high heat in a small saucepan until steam starts gathering. Immediately add the gelatin mixture and mix it in throughly and cook for one minute more. Slowly pour this mixture over greek yogurt in a medium mixing bowl and whisk till well blended. Pour this into the tart pastry and refrigerate for 2 hours until set. Lay plastic wrap over it after it's set. Before serving, arrange cut slices of mango on top and cut the tart into 8 pieces. Enjoy!