Mango Tart
Creamy and tropical Mango Tart with a homemade pâte sablée shell filled with silky, creamy pastry cream, and elegant mango slices.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Whole milk
- 100 g Granulated sugar
- 80 g Egg yolk (approximately the yolk of 4-5 eggs)
- 25 g Corn starch
- 25 g All purpose flour
- 2 teaspoon Vanilla bean paste
- 50 g Unsalted butter (at room temperature)
- 230 g Pastry flour (or All Purpose flour)
- 90 g Powdered sugar
- 30 g Almond flour
- Pinch of salt
- 110 g Unsalted butter (very cold, and cut into cubes)
- 50 g Egg (approximately 1 egg)
- 2 Mango (cut into julienne slices)
Instructions
- 1
How to make pastry cream
- 2
Use a Hand whisk to mix together half of the sugar with the egg yolk in a mixing bowl until it is slightly fluffy.
- 3
Mix in the cornstarch, flour, and vanilla until thoroughly incorporated into a smooth paste. If it is too thick, mix in a very small amount of milk.
- 4
Heat the milk with the remaining sugar until simmering. Then pour the warm milk over the egg yolk mixture slowly while whisking vigorously by hand with a Hand whisk.
- 5
Pour the mixture back into the saucepan and cook over medium heat for a few minutes until it thickens (usually 1 minute after it starts to boil).
- 6
Take the pastry cream off the heat and strain through a sieve for a lump-free end result. Then add in the soft butter in 3 stages, mixing well after each addition with a rubber spatula.
- 7
Place the cream into a shallow bowl and cover the entire surface with plastic wrap to avoid skin forming on top. Move it to the fridge to set properly for a few hours.
- 8
How to make tart crust
- 9
Sift together the flour, icing sugar, almond flour, and salt into a mixing bowl.
- 10
Add cubes of very cold butter and rub the mixture between your hands so it forms a sand-like consistency.
- 11
Slowly add the egg and mix with your hands just until the dough comes together. Then knead with the palm of your hand for a minute until it becomes smooth and form it into a disk.
- 12
If the dough is warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise, roll it out to 2mm thickness between two Silicone baking mats.
- 13
Place the dough into the freezer for 15 minutes still in between the Silicone baking mats.
- 14
Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on top.
- 15
Take the dough out from the freezer, remove the top silicone mat, and use one of the Perforated tart rings to cut out 8 circles and form the bases of your mango tarts. Use an Offset spatula to move the circles into the rings.
- 16
Cut 8 long stripes out of the dough to make the sides of the tarts, and press each one into the sides of the rings. Place the tart shells into the freezer for one hour.
- 17
Pre-heat oven to 160℃ / 320℉
- 18
Trim the tart shells with a sharp knife and bake for 20 minutes.
- 19
Carefully remove the rings and bake for a further 5-10 minutes until golden brown. Let them cool completely on the Perforated "air" baking mat before filling.
- 20
How to assemble the mango tart
- 21
Fill the cooled tart shells up to the edge with pastry cream and smooth off the top with an offset spatula.
- 22
Cut the mango in a julienne style (thin strips) and soak up the juice using paper kitchen towels. Arrange the mango on top of the custard tarts.