Even though I didn’t like mango up until a few years ago, I became a huge fan of this sweet, luscious and ho-so yellow fruit in the past year.
This mango tart combines fresh mango slices shaped like a rosette with lime pastry cream, and is refreshing and beautiful.
Servings 24 cm round tart pan
For almond short crust pastry:
- 140 grams all-purpose flour
- 30 grams almond meal
- 100 grams cold butter cut into cubes
- 50 grams sugar powder
- 1 tsp. vanilla extract
- Pinch of salt
- 1 large egg yolk
- 1-2 tbsp. water if necessary
For lime pastry cream:
- 250 ml. milk
- Zest of 2 limes
- 70 grams sugar
- 2 large egg yolks
- Pinch of salt
- 25 grams cornstarch
- 50 grams butter at room temperature
For mango rosette:
- 3-4 ripe large mangos peeled
For the glaze:
- 2-3 tbsp. natural napagge or apricot jam
- 2-3 tbsp. boiling water
Almond short crust pastry:
In a food processor with a steel blade put flour, almond meal, butter, sugar powder, vanilla and salt and process until mixture is crumbly.
Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
Wrap in plastic wrap and refrigerate for about an hour.
Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
Using a fork create holes in the crust. Freeze the crust for about an hour.
Preheat oven to 170c degrees.
Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
Bake for about 12-14 minutes.
Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.
Cool completely at room temperature.
Lime pastry cream:
In a medium saucepan put milk and grated lime peel and heat to simmering point.
At the same time, in a small bowl, whisk egg yolks, sugar, salt and cornstarch until blended.
Pour about 1/3 amount of milk onto the yolk mixture while whisking, to compare temperatures.
Return the egg mixture into the saucepan with remaining milk and beat until blended.
Cook on medium-low heat, while whisking constantly until you get a very thick pastry cream.
Remove from heat and add butter. Beat well until dissolved and mixture is smooth.
Transfer the cream into a wide container, cover the surface with plastic wrap and refrigerate for 2 hours or until it is cold.
Transfer the cold cream into a bowl and whisk until it becomes creamy again.
Pour the cream on the baked crust, and smooth the top.
Slice the mangos into very thin slices (preferably with a vegetable peeler).
Form each mango slice into a rose shape by rolling it around itself and place on top of the lime pastry cream, until fully covered with mango rosette.
In a small bowl put nappage and boiling water and stir well.
Gently brush the mango rosette and serve.
- Keep the tart in the refrigerator for up to 2-3 days, but is at its best on the day of preparation.