Mango tart with custard
8 servings
120 minutes
Mango tart with custard is an exquisite dessert of European cuisine, embodying sophistication and delicacy of flavor. The thin, crispy golden crust serves as the perfect base for the smooth custard with velvety texture and subtle vanilla notes. Juicy mango slices add sweetness and a hint of tartness, creating a harmonious balance of flavors. This tart not only delights the taste buds but also captivates with its aesthetics – its bright and sunny appearance makes it the centerpiece of any festive table. Traditionally, such desserts are associated with refined European pastry traditions, while exotic mango gives them a modern twist. Ideal as the finishing touch to a romantic dinner or festive feast, this tart offers moments of true enjoyment.
1
Preheat the oven to 200 degrees.
2
Mix 250 grams of sifted flour, 50 ml of sugar, and a pinch of salt. Add 125 grams of melted butter and mix the ingredients by hand until crumbly. Add 1 large egg yolk and 2-3 tablespoons of cold water. Knead the dough until it is firm. Wrap the dough in plastic wrap and refrigerate for half an hour.
- Wheat flour: 250 g
- Sugar: 170 g
- Salt: pinch
- Butter: 175 g
- Egg yolk: 7 pieces
3
Take the dough out of the refrigerator. Roll the dough on a floured surface into a circle with a diameter of 25 cm and a thickness of 4 mm. Place the dough back in the refrigerator for another 30 minutes. Remove the rolled dough from the refrigerator and fill a cooking ring, pressing the dough against the walls. Trim off the excess dough. Prick the dough with a fork all around. Cover the dough with greaseproof paper and sprinkle any dry beans or grains on top. They will prevent the dough from rising during baking. Bake in the oven for 20-25 minutes until golden brown. After the time is up, remove from the oven and let cool at room temperature.
4
Prepare custard. Pour milk into a saucepan and bring to a boil. Remove from heat.
- Milk 3.5%: 500 ml
5
Separate 6 egg yolks, 120 ml of sugar, and 1/3 cup of corn flour. Gradually pour hot milk into the egg mixture while whisking. Pour the mixture back into a saucepan, place it on low heat, and continuously whisk until the cream thickens. Remove from heat. Add 2 teaspoons of vanilla extract and 50 grams of butter, and mix well. If there are lumps in the cream, strain it through a sieve. Transfer the cream to a separate plate and cover it with plastic wrap so that it touches the surface of the cream. Refrigerate for 1 hour. After the time is up, take the custard out of the fridge. Whip the cream separately until thickened. Fold the whipped cream into the custard.
- Egg yolk: 7 pieces
- Sugar: 170 g
- Corn flour: 0.3 glass
- Milk 3.5%: 500 ml
- Vanilla extract: 2 teaspoons
- Butter: 175 g
- Cream 30%: 200 ml
6
Peel the mango and remove the pit. If the fruit is ripe, it's easier to do. Cut the mango into slices.
- Mango: 3 pieces
7
Evenly spread the resulting cream over the cake layer. Arrange the mango slices on top in a random order. The tart is ready to serve.