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Photo of Mango Tart with Vanilla Pastry Cream by Anshu Pande at BetterButter
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Mango Tart with Vanilla Pastry Cream

Jun-11-2016
Anshu Pande
20 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Mango Tart with Vanilla Pastry Cream RECIPE

A delicious Tart with mango and creamy Custard.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • American
  • Whisking
  • Baking
  • Dessert

Ingredients Serving: 4

  1. For the crust:
  2. 1 cup all-purpose flour
  3. 1/3 cup confectioners’ or Caster sugar
  4. 1/8 teaspoon salt
  5. 1/2 cup (1 stick) butter, cold and cubed
  6. For the filling:
  7. 3 large egg yolks
  8. 1/4 cup sugar
  9. 2 Tablespoons all-purpose flour
  10. 2 Tablespoons corn flour
  11. 1 1/4 cups whole milk
  12. 1 tsp vanilla essence
  13. 3 large mangos, cut into thin slices

Instructions

  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.

Reviews (1)  

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Evelyn Shilpa
Jun-14-2016
Evelyn Shilpa   Jun-14-2016

i love mangoes! It looks heavenly.

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