Mango Custard Tart Food

MANGO CUSTARD TART

Steps:

• In a bowl add in your crushed biscuits and melted butter. Mix this well so that the butter is coated on each biscuit crumb.
• Take your tart mould and spread the biscuit and butter mixture evenly, while pressing upwards on the sides of the tart mould. Make sure to cover all the surface area and edges of the tart pan for a perfect tart shell.
• Once your tart mould is evenly covered, keep this in the refrigerator for at least 30 minutes.
• In a saucepan add in ½ litre of milk and bring it to a boil. Meanwhile, in another small bowl add in ¼ cup of milk the custard powder. Mix this really well till the custard powder is completely dissolved.
• Add the custard powder and milk mixture to the saucepan with the boiling milk. Stir constantly and bring this to a boil. Then add in the powdered sugar as well and combine everything
• Once combined, transfer the filling to a bowl and cover it with cling wrap. Make sure the cling wrap is touching the surface of the custard so that no skin is formed on top.
• Refrigerate the filling for 40 minutes and let it set.
• Once both the tart shell and the filling are ready, assemble the tart.
• Pour the filling into the tart shell and spread it evenly.
• For the topping, slice some mangoes lengthwise and make sure they are thin slices. Assemble these around the circumference, while going closer to the the centre of the shell. This will make a mango rose. Top it off with some chopped pistachios and your tart is ready to be served!

MANGO CUSTARD TART

Steps:

• Slice the mango flesh from the pits, remove the skin and cut into thick slices. Grease a tart pan and line with puff pastry. Arrange the mango slices over the tart base.
• Mix the egg, sugar, sour cream, vanilla sugar and pudding powder together and pour over the mangos. Sprinkle with coconut and bake in a preheated oven at 180°C (approximately 350°F) for about 30 minutes.

MANGO CUSTARD TART

Steps:

• Heat oven to 375°F. Grease a 9-inch tart pan with a removable bottom.
• Crust: Process nuts and sugar in a food processor until nuts are finely chopped. Add flour and egg white and process until mixture holds together.
• With wet fingertips, press dough over bottom and up sides of prepared pan.
• Bake 15 minutes or until crust slightly pulls away from sides of pan.
• While crust bakes, whisk eggs, sugar and lemon peel just until blended. Stir in mango purée and cream.
• Pour into crust and bake 25 to 30 minutes until puffed and golden and a knife inserted near center comes out clean.

MANGO CUSTARD TART

Steps:

• Preheat oven to 350°F.
• In a sml saucepan, bring sugar, milk & whipping cream to a slow boil over med-heat. Remove from heat & cool slightly.
• Add mango puree, eggs, egg yolks + brandy & whisk till all ingredients are completely mixed together.
• Strain mixture into pie shell, bake 30-35 min or till custard is set, cool completely & refrigerate till ready to serve.
• TO SERVE: In a sml bowl, beat whipping cream & powd sugar till stiff. Cut pie into 8 slices & place on serving dishes. Pipe a whipped cream rosette on ea slice & serve immediately.

MANGO TART WITH COCONUT CUSTARD

Steps:

• Preheat the oven to 325 degrees F.
• Place the flour and confectioners' sugar into the bowl of a stand mixer fitted with a paddle attachment. Turn to low speed and add the 2 sticks of butter a few pats at a time. Once all the butter has been added, beat until the flour, sugar and butter begin to form a dough and it holds its shape when pressed together with your fingers. Turn out the dough onto a floured work surface and gently knead and bring together to form a ball. Pat the dough into a disc and wrap in plastic wrap. Place into the fridge to chill for 30 minutes.
• Spray eight 4-inch fluted tart pans with removable bottoms with nonstick cooking spray. Cut the dough into 8 equal pieces. Roll each piece into a ball and flatten into a disc. Press the dough into each tart shell, using your fingers to press the dough up the sides of the tart shell. Trim any excess dough that overhangs from the top. Dock the dough with a fork. Place the tart shells into the fridge to chill for 5 minutes.
• Line the inside of the tart shells with parchment paper and fill with baking beans. Transfer the shells into the oven and bake for 25 minutes. Remove the parchment paper and baking beans, then put back into the oven for another 5 minutes. Allow to cool before filling.
• To make the pastry cream, add the egg yolks, 4.4 ounces (125 grams) of the granulated sugar and the cornstarch to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the yolks are pale yellow and peaks begin to form, a few minutes. Scrape down the edges of the bowl with a spatula and beat again to ensure the ingredients are fully incorporated together.
• Add the coconut milk, salt and vanilla beans with the pod into a small saucepan. Turn the heat to medium-high and bring to a gentle boil. Remove from the heat and gradually, very little at a time, add the heated coconut milk into the whipped egg yolk mixture with the stand mixer on low speed. It's important to add it very gradually to temper the eggs so they will not scramble. Pour the mixture back into the saucepan that the coconut milk was heated in and turn the heat to medium-low. Whisking constantly, cook until the pastry cream has thickened and reaches the consistency of pudding, about 5 minutes. Transfer the thickened pastry cream back into the stand mixer bowl and whisk on medium speed. Add the remaining 3 1/2 tablespoons (50 grams) butter one pat at a time. Beat for 1 to 2 minutes to cool it down. Spread the pastry cream onto a quarter sheet tray and cover with plastic wrap, pressing down onto the pastry cream itself to avoid a skin from forming on the top. Place into the fridge to chill for 25 to 30 minutes. Transfer to a pastry bag and set aside.
• To make the glaze, set up an ice bath in a large bowl and set aside. Add the gelatin sheets to a bowl with some water to bloom for 5 to 10 minutes. Add 3.8 ounces (110 grams) of water and the remaining 3.8 ounces (110 grams) of granulated sugar to a small saucepan. Turn the heat to medium-high and stir to melt the sugar. Add the lemon juice, then the bloomed gelatin and stir over medium heat until melted. Transfer into a bowl and set over the ice bath.
• Arrange the mango slices in a line and fan out. Roll to create a rose. Fill each tart shell with pastry cream and top with a mango rose. Brush the glaze over the top of each mango tart. Serve with freshly whipped cream.

KAY'S CREAMY MANGO TARTS

Steps:

• Beat cream cheese, mascarpone cheese, and sugar together until creamy. Blend in heavy cream to make a thick, custard consistency. Fold in drained mangoes. Divide mixture between prepared crusts. Refrigerate until ready to serve.

MANGO TART WITH COCONUT CRUST

Steps:

• Toast coconut for crust:
• Preheat oven to 350°F.
• Spread coconut in an even layer in a pie plate and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes. (Leave oven on for baking crust.) Cool coconut to room temperature, about 10 minutes.
• Make crust:
• Pulse together flour, coconut, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up side of tart pan with floured fingers, then freeze until firm, about 10 minutes. Bake in pan on a baking sheet in middle of oven until golden, about 25 minutes, then cool completely in pan on a rack.
• Prepare filling while crust bakes:
• Purée chopped mango (2 1/2 cups) with sugar, lime juice, and a pinch of salt in a food processor until smooth, about 1 minute. Sprinkle gelatin over 1/4 cup purée in a heatproof bowl and let stand to soften 1 minute. Set bowl over a saucepan of simmering water and stir until gelatin is dissolved. Remove bowl from heat and stir in remaining purée.
• Beat cream in a large bowl with an electric mixer until it just holds stiff peaks, then fold in purée. Set bowl with filling in a larger bowl of ice and cold water and chill, stirring occasionally, until thickened, 1 to 1 1/2 hours.
• Assemble tart:
• Remove side of tart pan and spoon filling into crust, smoothing top. Chill, loosely covered, until filling is set, at least 8 hours. Before serving, let stand at room temperature at least 15 minutes but no longer than 30, then scatter diced mango over top of tart, leaving a 2-inch border around edge.

MANGO CUSTARD

Steps:

• In a blender container, combine mango chunks, lemon juice, and coconut extract. Blend until smooth.
• In a small saucepan, combine remaining ingredients. Mix until cornstarch is dissolved. Stir in mango mixture.
• Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 2 full minutes. Spoon into a 1-quart shallow bowl.
• Chill thoroughly.

GINGER MANGO CREAM TART

Steps:

• Prepare the crust: Add the gingersnaps to a food processor, roughly breaking them as you go, then pulse them into fine crumbs. (You should have about 2 1/4 cups). Add the melted butter, light brown sugar and salt to combine. Transfer the mixture to a 9-inch springform pan, then press it evenly into the base and halfway up the sides of the pan. Freeze while you make the filling.
• Prepare the filling: In a medium saucepan, heat the mango, sugar, ginger, turmeric and salt over medium heat, stirring occasionally, until the mango is very soft and starts to break down, 8 to 12 minutes. Cool for 10 minutes.
• Place 3 tablespoons cool water in a small microwave-safe bowl. Sprinkle the gelatin over the water and let bloom for 5 minutes. Microwave until fluid, 15 to 30 seconds. (Alternatively, the bowl of gelatin can be placed over a small pot of simmering water until melted.)
• Wipe out the bowl of the food processor, add the mango mixture and pulse until mostly smooth. Add the cream cheese and confectioners' sugar and pulse until combined and smooth. Scrape the bowl well, then pulse again to combine. Add the cream and process for 1 minute. Finally, add the melted gelatin and pulse briefly to combine.
• Transfer the mixture to the chilled crust and gently spread into an even layer. Wrap the pan in plastic wrap, transfer to the refrigerator, and chill for 12 hours (or up to 24 hours).
• Gently run a small offset spatula or thin knife around the outer edge of the cake to loosen the crust, then release the outer ring. Run a large thin knife between the springform base and the bottom of the cake and use a large spatula to gently transfer the cake to a serving platter. (Alternatively, you can keep the cake on the base and transfer them together to a serving platter.)
• If using any of the garnishes, sprinkle them around the outside edge just before slicing and serving.

MANGO TART RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• In a large bowl, beat the egg.
• Add the butter and sugar, and mix.
• Add the flour and mix until combined. The dough will be crumbly in your hand.
• Transfer the crust mixture into a greased 8-inch (20 cm) tart pan one handful at a time, pressing it down to create an even, thin layer over the entire pan, about ¼ inch (6 mm).
• NOTE: Freeze and save remaining pie crust crumble for later.
• Prick the crust with a fork to prevent it from puffing up in the oven.
• Bake the crust for 30-40 minutes, or until golden brown.
• On a cutting board, cut a half inch (1 cm) off the bottom and top off the mango to give it a flat base. Standing it upright, make exterior slices from the top to bottom to take the skin off.
• Remove the meat from the sides and thinly slice.
• In a medium bowl, combine the cream cheese, Greek yogurt, orange zest, sugar, orange juice, and vanilla extract. Mix thoroughly.
• Transfer the yogurt mixture to the cooled tart crust.
• Starting from the outer edge, place mango slices in a circular pattern, making full rotations all the way to the center.
• Chill the fruit tart for at least an hour.
• Enjoy!