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

Mango Tart

Mango Tart
Author: Tejal
Mango 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. 
Prep Time 20 mins
Cook Time 40 mins
Chill 30 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American, Engish
Servings 8

Ingredients
  

Pastry

  • 200 g Plain Flour
  • 25 g Caster Sugar
  • 75 g Butter
  • 60 ml Cold Water

Filling

  • 600 ml Milk
  • 90 g Sugar
  • 45 g Custard Powder
  • 200 ml Mango Pulp
  • Pinch Saffron
  • 1/4 Ground Cardamom

Topping

  • 300 ml Double Cream
  • 2 tbsp Icing Sugar
  • 1 Large Mango

Instructions
 

  • 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. 
    Mango Tart
  • 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
Keyword Mango Tart
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