Mango Tart Recipe

How to make it

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• CRUST:
• Combine flour, confectioners' sugar and salt in bowl of food processor.
• Pulse until blended.
• Add butter and pulse until mixture resembles coarse meal.
• Add ice water 1 tablespoon at a time, pulsing until moist clumps form.
• Gather dough into a ball and flatten into a disk.
• Wrap disk in plastic and refrigerate until firm enough to roll, about 1 hour.
• Preheat oven to 400 degrees F.
• On lightly floured surface with a floured rolling pin, roll dough to an 11" round.
• Transfer dough to a 9"x1" tart pan with removable bottom.
• Press dough onto bottom and up sides of the pan.
• Trim dough level with rim of pan.
• Refrigerate OR freeze tart shell 10 to 15 minutes as this will firm the dough prior to baking.
• Line shell with foil and fill with pie weights or dry beans.
• Bake about 15 minutes OR until golden.
• Cover rim of shell with foil if browning too quickly.
• If center of crust puffs during baking, gently press it down with the back of a spoon.
• Cool shell in pan on wire rack for about 30 minutes.
• PASTRY CREAM:
• In a 2 quart saucepan heat milk to simmering over medium heat.
• In small bowl whisk yolks and sugar until blended.
• Mix in cornstarch until smooth.
• While constantly whisking, gradually pour about half the simmering milk into the yolk mixture.
• Pour yolk mixture into remaining milk in saucepan and cook, whisking constantly to prevent lumping, until mixture boils and thickens, about 1 minute.
• Boil 1 minute, stirring.
• Remove saucepan from heat.
• Stir in butter and lime zest.
• Transfer pastry cream to a small bowl; cover surface directly with plastic wrap to prevent skin formation and refrigerate until cold, at least 1 hour.
• Spoon pastry cream into baked tart shell and spread evenly.
• Arrange mango slices on top; place kiwi slice in center.
• Remove tart from pan.
• Place tart, still on pan base, on serving platter.
• If not serving right away, cover and refrigerate up to 2 hours.