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MANGO TART
Source: Honolulu Star-Bulletin, 97/05/07
From: Cyrus Goo
TART SHELL:
3/4 cup sugar
3 sticks (12 ounces) margarine, softened
1 teaspoon vanilla
2 egg whites
Pinch salt
5 1/2 cups flour
Mix sugar and margarine to incorporate only. Add vanilla and egg whites. Add salt and flour and mix to incorporate only. Do not over mix. Refrigerate dough.
Roll out to fit a 10 1/4-inch tart pan.
Bake at 350 degrees until golden brown. Cool.
CUSTARD FILLING:
1 cup sugar
Pinch salt
4 cups milk, divided use
5 eggs
9 tablespoons cornstarch
Bring sugar, salt, and 3 cups of the milk to a boil over medium heat.
Mix remaining cup of milk, eggs, and cornstarch and add to mixture in a steady stream. Continue cooking 3 to 5 minutes. Pour into baked tart shells and cool.
APRICOT GLAZE:
1/2 cup apricot jam
1 tablespoon Kirsch or fresh lemon juice
Melt jam over medium heat, stirring occasionally. Remove from heat; stir in Kirsch or lemon juice and strain into a small bowl.
MANGO FILLING:
4 cups diced fresh mango
Combine mango and glaze, and pour over custard in shells. Refrigerate until mango sets. If desired, garnish sides of tart with whipped cream.
Makes 18 slices
MANGO TART
Source: Food Nouveau
Servings: 8
1 quantity of sweet shortcrust pastry
1 cup milk
1 teaspoon vanilla essence
6 egg yolks
3/4 cup sugar
3 tablespoons cornstarch
25g butter
1/2 cup cream, lightly whipped
2 mangoes, peeled and sliced
On a lightly floured surface roll out the pastry for 1/4 in thick. Lightly press the pastry into a 9 in tart tin and freeze for 30 minutes.
Preheat the oven to 350 degrees F.
Remove pastry shell from the freezer and line with baking paper. Fill with baking weights or rice.
Bake the shell for 10 mintues. Remove paper and weights. Bake for a further 10 minutes, until dry, golden and crisp. Leave to cool.
FOR THE FILLING:
Place milk in a saucepan over medium heat and heat until just before boiling point. Add vanilla. Remove from heat.
Place egg yolks and sugar in a bowl and beat until thick. Add the cornstarch and hot milk and stir until smooth.
Return mixture to a clean saucepan over medium heat, stirring constantly with a wooden spoon for about 15 minutes, or until thickened.
Bring the custard to the boil, turn the heat down and cook for a further 2 minutes. Remove from heat and add butter, stirring to combine. Strain mixture into a bowl, lay plastic wrap on the surface and refrigerate until cold. Fold through cream.
Remove tart shell from the tin and place on a serving platter. Pour in custard and arrange mango slices decoratively on top.
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