Mango Tart with Vanilla Pastry Cream | How to make Mango Tart with Vanilla Pastry Cream

By Anshu Pande  |  11th Jun 2016  |  
4.0 from 1 review Rate It!
  • Mango Tart with Vanilla Pastry Cream, How to make Mango Tart with Vanilla Pastry Cream
Mango Tart with Vanilla Pastry Creamby Anshu Pande
  • Prep Time

    20

    mins
  • Cook Time

    40

    mins
  • Serves

    4

    People

11

1





Video for key ingredients

  • Homemade Short Crust Pastry

About Mango Tart with Vanilla Pastry Cream

A delicious Tart with mango and creamy Custard.

Mango Tart with Vanilla Pastry Cream is one dish which makes its accompaniments tastier. With the right mix of flavours, Mango Tart with Vanilla Pastry Cream has always been everyone's favourite. This recipe by Anshu Pande is the perfect one to try at home for your family. The Mango Tart with Vanilla Pastry Cream recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Mango Tart with Vanilla Pastry Cream is 20 minutes and the time taken for cooking is 40 minutes. This is recipe of Mango Tart with Vanilla Pastry Cream is perfect to serve 4 people. Mango Tart with Vanilla Pastry Cream is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Mango Tart with Vanilla Pastry Cream. So do try it next time and share your experience of cooking Mango Tart with Vanilla Pastry Cream by commenting on this page below!

Mango Tart with Vanilla Pastry Cream

Ingredients to make Mango Tart with Vanilla Pastry Cream

  • For the crust:
  • 1 cup all-purpose flour
  • 1/3 cup confectioners’ or Caster sugar
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) butter, cold and cubed
  • For the filling:
  • 3 large egg yolks
  • 1/4 cup sugar
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons corn flour
  • 1 1/4 cups whole milk
  • 1 tsp vanilla essence
  • 3 large mangos, cut into thin slices

How to make Mango Tart with Vanilla Pastry Cream

  1. For the pie crust, in a bowl add All Purpose Flour, Salt and Castor Sugar. Combine together.
  2. Add cold butter cubes and mix with your finger tips or fork till you get a coarse mixture.
  3. Keep kneading till everything comes together in a dough mass. No adding water please. Refrigerate the dough for 15 minutes so that it becomes easy to roll.
  4. Grease your pie pan with oil or butter.
  5. Place a sheet of Parchment Paper on your kitchen counter and roll the dough on top of it with rolling pin. Parchment paper helps you to lift the rolled dough easily. If the pastry sheet tears, put it back in the refrigerator for a little moment.
  6. Place the rolled sheet on the greased pie sheet carefully and set it with your fingers. Remove the extra trimmings. If you see a little portion of pastry has teared you can patch it up with a small piece of trimming.
  7. Prick the pie pan with fork all over. Bake it in preheated oven for 15-18 minutes on 210 degree C till you see it has golden colour. Set aside to cool. Once its cold, gently remove it from the pie mould and set aside.
  8. For the custard dressing, whisk together eggs and caster sugar.
  9. Sieve in Corn Cornflour and All purpose Flour and whisk well.
  10. Add milk in a saucepan and put it on stove. Add Vanilla Essence. When the milk just starts to boil that is when you notice some bubbles on the sides, turn the flame off.
  11. At this stage add the whisked eggs mixture little by little to the milk. Make sure you keep whisking continuously or else the eggs will get cooked and the mixture will curdle.
  12. Put the saucepan back on flame on medium slow and bring it to a simmer. Keep whisking for another 30 seconds till it starts to thicken.
  13. Immediately transfer the custard in a bowl and cover with cling wrap. Make sure the cling wrap touches the cream. This will prevent a skin formation on the cream. Let the custard come to room temperature and then place it in refrigerator to
  14. After 15-20 minutes of cooling down whisk it again to remove any lump.
  15. Spread the custard on the prepared pie crust. Even it with spatula.
  16. Now for the top mango garnish, peel the skin and cut it into half, removing the seed. Then further cut halves into thin slices.
  17. Arrange the mango slices on top, starting in the outside circle and then taking it inwards to mimic flower petals.
  18. If you like you can add pomegranate seeds for the centre of the flower. Serve as it is or cover with cling wrap to serve later.

My Tip:

For Eggless Custard you can use packaged vanilla custard powder we get in market. Just make it more thicker than usual.

Reviews for Mango Tart with Vanilla Pastry Cream (1)

Evelyn Shilpaa year ago

i love mangoes! It looks heavenly.
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