How to make a Mango Tart
Mango Tart
A Mango Tart or “Tarte à la Mangue” is a delicious Caribbean dessert that combines the sweetness of ripe mangoes with a tart crust’s buttery goodness.
Ingredients
- 2 mangoes
- 1 1/3 cups unbleached all-purpose flour
- 6 tbsp cold salted butter, diced
- 3 tbsp cold milk
- 2/3 cup sugar
- 2 eggs
- 2 cups milk, hot
- 1/2 tsp vanilla extract
Directions
- Preheat the oven to 375C
- For the pastry: In a food processor, combine 1 cup of flour and 6 tbsp of butter until the mixture resembles coarse sand. Add 2 to 3 tbsp of cold milk and mix until a ball begins to form. Roll out and form the dough into a disk. Wrap it in plastic wrap and refrigerate for 30 min. Roll out the dough on a floured surface and transfer it to a 9-inch tart pan. Press the dough into the bottom and sides of the pan, and trim the excess dough.
- With the rack in the lowest position, bake for 20 minutes or until the pastry is golden brown.
- For the pastry cream: Start by heating 2 cups of milk with the vanilla extract until simmering. In a separate bowl, combine 1/3 cup of four with the sugar. Whisk in the egg yolks, until pale. Slowly pour the hot milk into the egg mixture, whisking constantly, then return the mixture to the saucepan and cook over low heat, constantly stirring until thickened. Place plastic wrap directly on the hot cream to prevent a skin from forming on the surface. Let cool.
- Cut the mangoes into thin slices.
- Spread the cooled pastry cream into the crust. Top with the mangoes.
- Refrigerate for about 1h30 min.
- Remove from the tart plate before serving.
