Recipe

Mango Tart Recipe

Add Step-by-Step Photos	Fanny_the_fairy / All my dishes 3 years ago Adapted from Bill Granger This tart is an elegant way to use mangoes. The custard – bursting with vanilla flavours – is balanced by adding whipped crème fraiche and nicely enhances the vanilla hint of the mango. The pastry is quite difficult t... More Prep:20m Cook:20m Servings:8	Fanny_the_f
	mango tart pastry cream

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Ingredients

1 quantity of sweet shortcrust pastry (see below)

250ml milk

1 teaspoon vanilla essence

6 egg yolks

3/4 cup sugar

3 tablespoons cornstarch

25g butter

125ml cream, lightly whipped

1 big mango, peeled and sliced

for the sweet shortcrust pastry

260g plain flour

35g icing sugar

a pinch of salt

180g unsalted butter

Directions

On a lightly floured surface roll out the pastry. Lightly press the pastry into a 23cm tart tin and freeze for 30 minutes. Preheat the oven to 180°C.

Remove pastry shell from the freezer and line with baking paper. Fill with baking weights or rice and bake the shell for 10 minutes. Remove paper and weights. Bake for a further 10 minutes, until dry, golden and crisp. Leave to cool.

Place milk in a saucepan over medium heat and heat until just before boiling point. Add vanilla. Remove from heat.

Place egg yolks and sugar in a bowl and beat until thick. Add the cornstarch and hot milk and stir until smooth.

Return mixture to a clean saucepan over medium heat, stirring constantly with a wooden spoon until thickened.

Bring the custard to the boil, turn the heat down and cook for a further 2 minutes. Remove from heat and add butter, stirring to combine. Strain mixture into a bowl, lay plastic wrap on the surface and refrigerate until cold. Fold through cream.

Remove tart shell from the tin and place on a serving platter. Pour in custard and arrange mango slices decoratively on top.

Place the flour, sugar and salt in a bowl. Add the butter and rub trough with fingertips until the mixture resembles coarse breadcrumbs.

Add 30ml of ice cold water and cut in with a knife until the dough comes together in a ball.

Wrap in cling film and refrigerate for 30 minutes.

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