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.
150gplain (all purp) flour(1 cup + 1 tbsp / 5.3oz)
2tablespoonsgranulated white sugar
115gunsalted butter, cubed and chilled(1 stick / 1⁄2 cup)
FOR THE FILLING AND TOPPING
3 ½cupsmilk(875ml / 29.5 fl oz)
100ggranulated white sugar(1/2 cup / 3.5oz)
3egg yolks, from large eggs
2mangoes, thinly sliced
heavy based saucepan
8 inch fluted tart tin with removable base
pie weights (or rice or dried beans)
For the tart shell:
In the bowl of a food processor, combine the flour sugar and salt. Blitz to combine.
Add the cubes of butter and process until the mixture looks like bread crumbs.
Add the egg yolks and process until it starts to form large clumps.
Knead the dough very lightly to a smooth disk, wrap in plastic wrap and place in the fridge for half an hour. Don't knead too long.
Preheat the oven to 180C / 350F / 160C fan forced. Line the base of an 8 inch fluted tart tin with baking paper. Use a tin with at least 1 inch high sides as the pastry will shrink down a little.
Sit the pastry on a lightly floured bench top, then dust a little flour over the top. Roll out to roughly a 10.5 inch circle (or until the pastry is about 3mm thick)
Lay the rolling pin on top of the pastry in the middle, pull the far side of the pastry over the top, then lift it to transfer to the tin. Gently press it into the corners and up against the sides. Roll the rolling pin over the top of the tart tin to cut off the excess. Prick the base of the tart shell with a fork all over then place in the freezer for 20 minutes to firm up.
Line the base of the tart shell with baking paper then fill with pie weights or rice.
Bake for 20 minutes. Remove the baking paper and rice, and use foil to cover the edges so they don't get too brown. Bake for a further 20 minutes until the bottom looks cooked and dry.
Allow to cool completely before filling with pastry cream.
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.
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).