This Mango Rose Tart uses fresh, ripe mangos and shortcrust pastry to make a delicious dessert. The key to this tart is firm, sweet, perfectly ripe mangos. After all – they’re the star of the show. This mango rose tart is just a perfection on a plate. It all starts with a buttery shortbread crust that’s baked then filled with homemade vanilla bean pastry cream. Next up is slice after slice of perfectly ripe mango, which makes this tart as attractive to the eye as it is pleasing to the palate.
125 gr soft flour
pinch of salt
30 gr icing sugar
62 gr butter ( cold)
5 gr of water or 2tbsp
4 medium egg yolks
55 gr OR 1/4 cup sugar
2 Tablespoons all-purpose flour
2 Tablespoons cornstarch
300 m OR 1 1/4 cups whole milk
1/2 a vanilla bean, split lengthwise
2-3 large mangos, cut into thin slices
Step 1 : Sift your flour, salt and icing sugar in a bowl.
Step 2 : Cube your butter and rub into the mixture.
Step 3 : Add your egg and mix well. Then slowly add water and mix until you reach nice paste. Do not over mix or it will be hard to roll it out.
Step 4: Cover with cling film and refrigerate for 30 minutes before using.
Step 5 : On a floured surface roll out your pastry into a nice thin crust and place over your flan ring. I am using 8 inch ( 20 cm) one. Poke some holes in a pastry to make sure the pastry doesn't puff up. Place into the freezer for 15-30 min to rest.
Step 6 : Add some baking beans or brown rice and bake the pastry for about 15 min at 180 C / 350 F. Then remove the parchment paper with the weight and bake the tart for extra 10-15 min so its nice and brown. Times might vary depending on your oven.
Step 7 : Remove the crust from the oven and allow it to cool completely in the pan. Once the crust has cooled completely, carefully push the bottom of the pan up to release it from the sides. Place the tart on a serving dish and then prepare the filling.
Step 8 : In a medium bowl, whisk together the egg yolks and sugar until well combined. Sift the flour and cornstarch into the bowl with the eggs, whisking until smooth.
Step 9 : Add the milk to a medium saucepan. Scrape the vanilla bean seeds into the milk then add the scraped bean to the saucepan and bring the mixture to a boil just until the milk starts to foam. Remove the milk mixture from the heat, take out the vanilla bean and then very slowly whisk the milk into the egg mixture, whisking constantly to prevent curdling.
Step 10 : Pour the mixture into a medium saucepan set over medium heat. Cook it, whisking constantly, until it comes to a boil. Once it boils, continue whisking constantly for an additional 30 to 60 seconds until it thickens. Immediately take off the heat, cover it with plastic wrap so that the plastic wrap is touching the pastry cream. Place the bowl inside a larger bowl filled with ice water to bring it to room temperature.
Step 11: Once the pastry cream is at room temp, whisk it to remove any lumps then pour it into the completely cooled tart shell. Arrange the mango slices on top, starting in the center and then fanning them outwards to mimic flower petals. Slice and serve the tart immediately or store it, covered in plastic wrap.
125 г муки
30 г сахарной пудры
62 г масла (холодный)
5 г воды или 2 ст
55 г сахара
2 столовые ложки муки
2 столовые ложки кукурузного крахмала
300 м молока
2-3 больших манго, нарезать тонкими ломтиками
Любите манго? А разве можно не любить этот сочный солнечный фрукт? Мягкий, нежный, сочный. Как можно не приготовить манговый тарт! Тонкие фруктовые ломтики, нежное песочное основание, а внутри… сливочный заварной крем с натуральной ванилью. Море солнечного цвета.