Mango Tart

Mango Tart

This tart starts with a crisp but buttery short crust pastry crust that’s baked then filled with a mango saffron custard layered with fresh slightly sweetened cream. Then next is slice after slice of perfectly ripe mango, which makes this tart as attractive to the eye as it is mouth-watering. 

Mango Tart

When it’s you mummy’s birthday you need to try to make something a little different, so my creation this year was a Mango Tart. Why did I choose this? Well as we had so much cake to the run up to her birthday, everyone was a little caked out, including me. 

Mango Tart

Okay, maybe me in particular was really caked out, just the thought of making another cake seemed a little well how can I put it….well just boring after making Diwali cakes and treats and of course Halloween goodies I want to make something a little more special. Knowing that mango is one of her favourite fruit, paired with cream and custard well I was hoping for a winner. 

Mango Tart

The presentation of this tart just makes it look, well sexy! It was so easy, I’m sure you could do the same with apples, strawberries even plums. As mangos were in season when I made this tart back in November, which worked like a dream. 

Mango Tart

Well after slicing this tart, you know it’s good when everyone comes back for seconds and some even for thirds. 

Mango Tart

The top tip for this tart is firm, sweet, perfectly ripe mangos. After all – they’re the star of the show. I know it looks really intimidating to put together, but I can tell you, it’s really not! It just takes a few minutes to lay the thin mango slices around starting from the outside and then working inwards towards the center, and makes a beautiful and amazingly delicious tart.

Mango Tart

When you need a dessert that you can make before hand then this is for you, as you can prep it all the day before, giving little to worry about on the day. 

Mango Tart

Ingredients:
Pastry
200g Plain Flour
25g Caster Sugar
75g Butter
60ml Cold Water
Filling
600ml Milk
90g Sugar
45g Custard Powder (Birds Eye)
200ml Mango Pulp
Pinch of Saffron
Pinch of Ground Cardamom
Topping
300ml Double Cream
2 Tbsp Icing Sugar
1 Mango

Instructions

Mango Tart

To a food processor add flour, caster and chopped cold butter, blitz until all the butter and flour have turned into bread crumb like.

Mango Tart

Add half of the cold water and turn on the food processor at a low speed, add a teaspoon of water at a time until a dough forms. As soon as the dough turns into a ball turn off the food processor.

Mango Tart

Remove the dough from the food processor and wrap in cling film, then place in the fridge to chill for at least 30 minutes. 

Mango Tart

After 30 minutes, remove from the fridge on to a floured work surface and start to roll out the pastry.

Mango Tart

Roll the pastry until about 2-3 mm thick and large enough to cover the base of your tart tin. 

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Place the pastry over the tart tin, and then press down in the corners and trim the sides. 

Mango Tart

Blind bake the pastry, using some baking paper and dried beans or blind bake beans.

Mango Tart

Bake for about 15-20 minutes until golden brown at 180c. 

Mango Tart

In a sauce pan add the 500ml milk, sugar and saffron over medium heat.
Mango Tart

To the remaining milk, stir in custard powder until smooth. 

Mango Tart

Add the mango pulp and cardamom to heated milk and stir well.

Mango Tart

Add the custard mixture to the sauce pan and bring the boil, once the custard thickens remove from the heat. 

Mango Tart

Allow the mixture to cool for a minute or two, then pour into the pastry tin. 

Mango Tart

Place the tart tin in the fridge to chill for at least 2 hours or overnight. 

Mango Tart

Whipped the double cream and icing sugar until nice and thick.

Mango Tart

Spread the thick whipped cream of the mango custard. 

Mango Tart

Peel and thinly slice the mango into long strips.

Mango Tart

Stand the mango slices in the cream starting on the side, placing each one next to each other all the way around in a large spiral, then slice and enjoy!

Mango Tart
Serves 16
Creamy fresh mango tart on a crisp short crust base with rich custard mango filling.
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Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Ingredients
  1. Pastry
  2. 200g Plain Flour
  3. 25g Caster Sugar
  4. 75g Butter
  5. 60ml Cold Water
  6. Filling
  7. 600ml Milk
  8. 90g Sugar
  9. 45g Custard Powder (Birds Eye)
  10. 200ml Mango Pulp
  11. Pinch of Saffron
  12. Pinch of Ground Cardamom
  13. Topping
  14. 300ml Double Cream
  15. 2 Tbsp Icing Sugar
  16. 1 Mango
Instructions
  1. To a food processor add flour, caster and chopped cold butter, blitz until all the butter and flour have turned into bread crumb like.
  2. Add half of the cold water and and turn on the food processor at a low speed, add a teaspoon of water at a time until a dough forms. As soon as the dough turns into a ball turn off the food processor.
  3. Remove the dough from the food processor and wrap in cling film, then place in the fridge to chill for at least 30 minutes.
  4. After 30 minutes, remove from the fridge on to a floured work surface and start to roll out the pastry.
  5. Roll the pastry until about 2-3 mm thick and large enough to cover the base of your tart tin.
  6. Place the pastry over the tart tin, and then press down in the corners and trim the sides.
  7. Blind bake the pastry, using some baking paper and dried beans or blind bake beans.
  8. Bake for about 15-20 minutes until golden brown at 180c.
  9. In a sauce pan add the 500ml milk, sugar and saffron over medium heat.
  10. To the remaining milk, stir in custard powder until smooth.
  11. Add the mango pulp and cardamom to heated milk and stir well.
  12. Add the custard mixture to the sauce pan and bring the boil, once the custard thickens remove from the heat.
  13. Allow the mixture to cool for a minute or two, then pour into the pastry tin.
  14. Place the tart tin in the fridge to chill for at least 2 hours or overnight.
  15. Whipped the double cream and icing sugar until nice and thick.
  16. Spread the thick whipped cream of the mango custard.
  17. Peel and thinly slice the mango into long strips.
  18. Stand the mango slices in the cream starting on the side, placing each one next to each other all the way around in a large spiral, then slice and enjoy!
Tejal's Kitchen http://www.tejalskitchen.com/
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