I'm so hot. I need ice-cream with caramel sauce. I want mango!
Ok maybe I could do with putting the air-con on and putting my feet in a bowl of ice!
Well I do have mangoes that is a plus. Is there anything better than summer fruit especially fresh mango…sweet and refreshing, gorgeous!
At least I am doing something that is a little healthy ummm….. mango?
Anyway you will forget about your wast after trying this desert. There is something about the texture of mango and custard that complements each other and the lightness of this Mango Tart is a perfect summer desert!
Mango Tart
1 quantity of sweet shortcrust pastry
1 cup of milk
1 teaspoon of vanilla extract
6 egg yolks
3/4 cup of caster sugar
3 tablespoons cornflour
25g butter
1/2 cup of cream, lightly whipped
3 mangoes, peeled and sliced
On a floured surface roll out pastry to 3mm thick. Lightly press the pastry into a 23cm tart tin and freeze for 30 minutes. Preheat the oven to 180 degrees
Remove from the freezer and line with baking paper. Fill with baking weights and bake for 10min. Remove the weights and bake for further 10 minutes.
Place the milk in a small saucepan over a medium heat and heat until it reaches boiling point add vanilla and remove from the heat.
Place egg yolks and sugar in a bowl and beat until thick.Add the cornflour and hot milk and stir until smooth.
Place the mixture into a clean saucepan over a medium heat and stir constantly for about 15min, or until thickened. Using a whisk to stir is great to prevent lumps.
Bring the custard to the boil, turn the heat down and cook for another 2 minutes.
Remove from the heat and add the butter, stir till combined.
If your custard is lumpy strain the mixture into a bowl. Refrigerate until cold. Fold through cream.
Remove tart from tin and place on a serving plate. Pour in custard and arrange mango slices decoratively on top.
Make sure you place the mango slices starting from the middle and work outwards.
It is late spring and mango season has started!
Remove from the freezer and line with baking paper. Fill with baking weights and bake for 10min. Remove the weights and bake for further 10 minutes.
Place the milk in a small saucepan over a medium heat and heat until it reaches boiling point add vanilla and remove from the heat.
Place egg yolks and sugar in a bowl and beat until thick.Add the cornflour and hot milk and stir until smooth.
Place the mixture into a clean saucepan over a medium heat and stir constantly for about 15min, or until thickened. Using a whisk to stir is great to prevent lumps.
Bring the custard to the boil, turn the heat down and cook for another 2 minutes.
Remove from the heat and add the butter, stir till combined.
If your custard is lumpy strain the mixture into a bowl. Refrigerate until cold. Fold through cream.
Remove tart from tin and place on a serving plate. Pour in custard and arrange mango slices decoratively on top.
Make sure you place the mango slices starting from the middle and work outwards.
It is late spring and mango season has started!
