It's that time of year again...when mangos are ripe and strawberries pervade the entire grocery store with their irresistible scent...so what better way to celebrate the end of the semester and the beginning of summer with these fresh and delicious tarts?
Read on for the recipe and step by step photos...
1 cup flour
3 tbsp sugar
1/4 tsp baking powder
1/8 tsp salt
4 tbsp cold butter (diced)
1 large egg
- Combine butter and dry ingredients and sift through with dough instrument or hands until it's a fine meal.
- Beat egg and add to the dry ingredients.
- Mix up and knead in the bowl or on a floured surface.
- Push into a flat disk, place in plastic wrap, and refrigerate at least 1 hour.
- Bake in tart dish at 350F for about 20 minutes. (Mine got a wee bit messy because I tried to add decoration around the edges..turns out the dough was too heavy and it collapsed...but I saved it with the strength of the pastry cream!! Miracles happen every day in the kitchen...)
Mango Pastry Cream
At least 1 cup mango puree (this takes about 2 mangos if you're making the puree yourself)
1 cup milk
2 tbsp cornstarch
6 tbsp sugar
2 tbsp butter
1 tsp vanilla
- Dissolve cornstarch in 1/4 cup milk.
- Combine milk, mango, and sugar in a saucepan and bring to a boil. Remove from heat.
- Beat whole egg with cornstarch mix. Beat in yolks
- Pour 1/3 milk into the egg mix and whisk.
- Return remaining milk to boil and add the egg mix. Whisk until thickened. The mango surprisingly doesn't affect the character of the pastry cream and it will still thicken suddenly.
- Remove from heat and add butter and vanilla. Chill immediately covered tightly with plastic wrap, which should be pressed down to the top of the cream to prevent a skin from forming.