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  • Writer's pictureLeah Miano

Mango Tart for two

This tart shell is filled with a mango pastry cream and topped with fresh mango and lemon balm.

Tarte shell

  • 3/4 cup of all purpose flour

  • 4 tbs of sugar

  • pinch of salt

  • 1/4 cup of butter

  • 1 egg yolk

  • 1 tsp of half and half or whole milk

1.) Place the flour, sugar, and salt in a medium mixing bowl.

2.) Cut in the butter (i use a fork) until the mixture is a coarse meal.

3.) Add the egg yolk and milk and mix until the dough forms.

4.) Wrap the dough tightly in plastic wrap, and chill for 1 hour.

5.) On a floured surface, roll the dough to about 1/8 of an inch.

6.) Press the dough gently into your baking dish(s) (I used a six-inch pie pan but ive used muffin tins in the past, trimming away the excess.

7.) Cook at 375 for 18-20 mins

Mango cream filling

  • 1 cup of non-dairy milk (I used almond)

  • 3 tbsp sugar

  • Pinch of salt

  • 1 1/2 tbsp cornstarch

  • 1 mango

  • 2 egg yolks

  • 1 egg

  • 1 tbsp unsalted butter

1.) Add the milk into a saucepan and heat over medium-high heat and bring to a simmer.

2.) While the milk is heating, put the sugar, egg and yolks, cornstarch, and salt in a bowl and whisk until you have a thick, smooth mix.

3.) Also, toss half of the mango into a blender and blend until very smooth

4.) As soon as the milk starts to bubble, remove it from the heat and slowly pour about half of the hot milk into the egg mix, while constantly whisking to temper the egg mix.

5.) Add the egg mix back into the hot milk in the saucepan on medium heat, while whisking until it starts to thicken – about 1 – 2 minutes.

6.) While whisking, let the custard come to a boil (the custard will release bubbles). Lower the heat and cook for another 1-2 minutes after you see the first bubbles. Remove from the heat and add the butter. Whisk in the butter, until it’s completely mixed in. Add your blended mango here.

5.) Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent custard skin from forming.

6.) Let the custard cool down to room temperature and then let it chill in the fridge for a few hours until it’s completely chilled.

7.) Pour the chilled cream into your tart shell and garnish with the other half of the mango and some optional mint or lemon balm.

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1 comentário

05 de set. de 2020

I made this recipe and I'm not sure if it came out right. The custard isn't like as stiff as the picture looks. Are you supposed to freeze it after putting the custard in?

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