Preparation Time : 40 minutes
Cooking Time : 20-22 minutes
Serving : 5-6 members
Description
Mango tart . This is my first try with a mango tart . This tart is a perfect antidote for cheerless days to pump you up with energy . sure to indulge your cravings that your senses will swoon to freeze right there . Usually I make banana and apple tarts . As this year there is an over load of mangoes at home from our farm . Trying to make use of them to the maximum as they are at their sweetest best right now . Got this recipe from the world wide net but swapped some ingredients to make it more mango dominated . I used to get so confused with tarts and pies , When i used to mournfully flip through pages of recipe books Wanting to make them . Go through the ingredients , you end up with not having half the ingredients available here . My first tart shell I made was for quiches de Lorraine . I could not believe that I made the tart shell as it was so perfect And looked festive enough to be served at any special occasions . I religiously follow and stuck to the same recipe for my tart shells from then on for sweet or savoury . Divine dessert creations are sure to please sweet lovers of all strips , isn’t it ????
Ingredients for pastry
Ingredients | Quantity |
|---|---|
| flour | 250 grams |
| salt | a pinch |
| butter | 90 grams |
| sugar | 1/4 cup |
| Milk | a little |
Ingredients for Filling
Ingredients | Quantity |
|---|---|
| condensed milk | 1 tin , |
| Juice of lemon | 1 tablespoon full |
| egg yolks | 4 |
| Vanilla essence | 1 teaspoon |
| ripe mangoes | thinly sliced |
| Mango purée | 1 cup ( grind ripe mango pieces with sugar to taste to a smooth paste ) |
Sugar syrup made with 1 cup sugar and 1/2 cup water boiled together and cooled down completely .
Method for pastry
- Place flour in a bowl with the salt and sugar.
- Rub in the butter and enough milk to form a dry dough.refrigerate the dough covered with cling film for 30 minutes .
- Roll out to required size and line a tart plate with pastry.poke base and all around with a fork .
- Bake in a pre heated oven at 180°C for approximately 10 minutes or until golden brown.
Method for Filling
- Place condensed milk, lemon juice , vanilla essence and egg yolks into a blender and blend.Fill tart case with condensed milk mixture.
- Place the tart with filling in the oven and bake for 10 -12 minutes or until just browned on top . Remove cool completely . Spread 1 1/2 tablespoon of mango purée all around the tart on the top .
- Dip the sliced mango slices in sugar syrup ( to avoid de- colouring of mango slices ) and decorate as desired on top of the tart . Serve warm or chilled .
