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.
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.
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.
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.
Well after slicing this tart, you know it’s good when everyone comes back for seconds and some even for thirds.
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.
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.
- 200 g Plain Flour
- 25 g Caster Sugar
- 75 g Butter
- 60 ml Cold Water
- 600 ml Milk
- 90 g Sugar
- 45 g Custard Powder
- 200 ml Mango Pulp
- Pinch Saffron
- 1/4 Ground Cardamom
- 300 ml Double Cream
- 2 tbsp Icing Sugar
- 1 Large Mango
- To a food processor add flour, caster and chopped cold butter, blitz until all the butter and flour have turned into bread crumb like.
- 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.
- Remove the dough from the food processor and wrap in cling film, then place in the fridge to chill for at least 30 minutes.
- After 30 minutes, remove from the fridge on to a floured work surface and start to roll out the pastry.
- Roll the pastry until about 2-3 mm thick and large enough to cover the base of your tart tin.
- Place the pastry over the tart tin, and then press down in the corners and trim the sides.
- Blind bake the pastry, using some baking paper and dried beans or blind bake beans.
- Bake for about 15-20 minutes until golden brown at 180c.
- In a sauce pan add the 500ml milk, sugar and saffron over medium heat.
- To the remaining milk, stir in custard powder until smooth.
- Add the mango pulp and cardamom to heated milk and stir well.
- Add the custard mixture to the sauce pan and bring the boil, once the custard thickens remove from the heat.
- Allow the mixture to cool for a minute or two, then pour into the pastry tin.
- Place the tart tin in the fridge to chill for at least 2 hours or overnight.
- Whipped the double cream and icing sugar until nice and thick.
- Spread the thick whipped cream of the mango custard.
- Peel and thinly slice the mango into long strips.
- 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!