Mango Tart with Custard
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
8
Description
Mango Tart with Custard
Ingredients
- Wheat Flour - 8.8 oz
- Sugar - 6 oz
- Salt - a pinch
- Butter - 6.2 oz
- Egg white - 7 pieces
- 3.2% Milk - 17 fl oz
- Corn Starch - ⅓ cup
- Vanilla extract - 2 teaspoons
- Mango - 3 pieces
- Cream 22% - 7 fl oz
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
Mix 250 grams of sifted flour, 50 ml of sugar, and a pinch of salt. Add 125 grams of melted butter and mix the ingredients with your hands until the consistency resembles bread crumbs. Add 1 large egg yolk and 2–3 tablespoons of cold water. Knead the dough until it is firm. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Step 3
Remove the dough from the refrigerator. Roll it out on a floured surface into a circle with a diameter of 25 cm and a thickness of 4 mm. Refrigerate the dough for another 30 minutes. Take the rolled-out dough from the refrigerator and fit it into a tart ring, pressing the dough against the sides. Trim off any excess dough. Prick the dough all around with a fork. Cover the dough with parchment paper and fill it with dry beans or grains to prevent it from rising during baking. Bake in the oven for 20–25 minutes until golden brown. After the time is up, remove from the oven and let cool at room temperature.
Step 4
Prepare the custard. Pour the milk into a saucepan and bring it to a boil. Remove from heat.
Step 5
In a separate bowl, whisk together 6 egg yolks, 120 ml of sugar, and ⅓ cup of cornstarch. Gradually pour the hot milk into the egg mixture while whisking. Pour the resulting mixture back into the saucepan, place it over low heat, and continuously whisk until the custard thickens. Remove from heat. Add 2 teaspoons of vanilla extract and 50 grams of butter, mixing well. If there are lumps in the custard, strain it through a sieve. Transfer the custard to a separate plate and cover it with plastic wrap, making sure it touches the surface of the custard. Refrigerate for 1 hour. After the time is up, take the custard out of the refrigerator. Whip the cream separately until thick. Fold the whipped cream into the custard.
Step 6
Peel the mangoes and remove the pits. If the fruit is ripe, this will be easier. Slice the mangoes.
Step 7
Evenly spread the custard over the crust. Arrange the mango slices on top in a random order. The tart is ready to serve.
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