Mango Tart
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.
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.
- 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!
