Mango Custard Tart

Updated: Aug 1, 2021

Mango season is coming! Which means lots and lots of mango desserts, and a few 'healthy' mango salsas. Just to balance it all out. I love how refreshing this mango tart is. You have to try it. A sweet Short crust, topped with a vanilla pastry cream and a beautiful mango rosette sitting atop it. This dessert is the right amount of sweetness and in my opinion sings 'summer!' I make this dessert a few times during the mango season, because everyone can't get enough of it.


Preparation Time 45 minutes

Cook Time 20 minutes

Serves 12









Ingredients


Crust


1 cup flour

1/3 cup sugar

1/2 teaspoon salt

1/2 cup butter- cold and cubed

1-2 teaspoons water- cold


Filling


3 egg yolks

1/4 cup sugar

2 tablespoons flour

2 tablespoons corn starch

1 1/4 cup milk

1 teaspoon vanilla


Topping


3 mangoes- peeled and in thin slices











Instructions


  1. Make the crust: pulse the flour, sugar and salt in the food processor. Add the cold butter and 1 teaspoon water. Pulse until a dough forms. Do not over mix.

  2. Transfer to a 9 inch tart pan greased with butter. Press the crust into the pan. Prick the crust and edges with a fork.

  3. Cover with clingfilm and freeze for 15 minutes.

  4. Preheat the oven to 180c. Bake the base for 13-15 minutes until golden brown. Remove from the oven and set aside. Allow the crust to cool then remove from the tart pan.

  5. Make the filling: whisk the egg yolks and sugar in a bowl until well combined. Add the flour and cornstarch to the bowl. Whisk until smooth.

  6. Pour the milk into a medium saucepan. Bring to a boil on a medium heat and remove from the heat after the mixture is scalding. Slowly add the milk to the egg mixture.

  7. Pour the mixture into the same saucepan and place on a medium heat.

  8. Cook and whisk on a low heat until thickened.

  9. Pour into a clean bowl and cover the top of the pastry cream with clingfilm on top of the surface, so a skin doesn't form. Cool to room temperature.

  10. When the mixture is cooled, whisk again until smooth.

  11. Pour into the cooled crust. Level off with an offset spatula.

  12. Arrange the mango slices into a rose on top of the pastry cream.

  13. Chill in the fridge for a couple hours. Slice and serve.


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