This stunning Mango Tart with it’s custard filling and fresh mango decoration is an unforgettable Summer dessert. All made from scratch, the crisp pâté sucrée crust is the perfect crisp texture for the soft, delicate filling.
For best results, always weigh ingredients where a weight is provided
Equipment
stand mixer is helpful
9 inch fluted tart tin with removable base
pie weights (or rice or dried beans)
heavy based saucepan
Instructions
For the tart shell:
In the bowl of a stand mixer with paddle attachment, add the butter and icing sugar. Beat on medium until fully combined and smooth (1 – 2 minutes).
Add the egg and beat on low until smooth. Add the flour and beat just until large clumps are forming.
Turn the dough out and pull it together into a smooth ball with your hands (making sure not to handle it too much) then press it out into a 1 inch thick disk.
Place it onto a lightly floured work surface and dust the top with just a little flour too. Gently and gradually roll the pastry out, turning it often, to about 4-5mm thick or about 11 inches in diameter.
Place the rolling pin in the middle of the dough and fold one side of the pastry over the top. Lift the rolling pin so the pastry is hanging over it, and lightly dust off any excess flour from underneath. Carefully lay it into a 9 inch round tart pan with removeable base.
Press the dough down in to the corners all the way round with your fingertips, then press it into the scalloped sides. Leave the overhang standing upright and place the tart pan into the fridge to chill for a minimum of 2 hours or overnight. If your freezer has space you can place it in there.
BAKE THE TART SHELL:Preheat the oven to 180C (160C fan) / 350F.
Trim the overhang off the pastry with a sharp knife laid flat along the top of the tart tin and prick the base of the pastry shell all over with a fork.
Lay a sheet of baking paper into the shell and fill with rice (or pie weights), nudging them into the corners.
Transfer to the preheated oven and bake for 20 minutes then remove the baking paper and rice and bake a further 15-20 minutes. If the edges are browning too much, cover them with foil. It's done when the base is starting to colour and the edges look a pale golden brown.
FOR THE FILLING
Pour the milk into a heavy based saucepan, and add the butter, sugar and vanilla, then heat on very low heat until steaming, stirring regularly.
While the milk mixture is heating, whisk together the cornflour, egg and egg yolks until pale yellow.
Once the milk mixture is steaming, drizzle it slowly into the eggs while whisking constantly. Don’t pour it too quickly or the heat will scramble the eggs.
Return the entire mix to the saucepan. Heat over low heat, stirring with a balloon whisk constantly, until it gets very thick. This will happen quite suddenly after about 5 minutes, so it’s important to keep stirring so you don't get lumpy custard.
The custard is thick enough, when it takes 4-5 seconds to return to the side of the pan and the whisk leaves a trail.
Remove from the heat and allow to cool for a couple of minutes before pouring into your tart shell. Level out the top with an offset spatula or knife.
Place in the fridge and allow it to set for about 1 hour before topping and serving.
Peel the mangoes, then use a sharp knife to cut off the cheeks running along the side of the stone. Place them flat side down on a board, then cut thin slices. Using groups of 4-5 slices, arrange them over the top of the tart.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
More Information
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Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.