April 17, 2007

Sunflower Tart

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Sunflower Tart

Since mangoes that taste and look a little bit like our Philippine variety started appearing in most groceries, including Costco, I make sure I have a box in the house until the season is over. I have made them into chutney and ice box cakes twice, had them with a variety of ice cream flavors and today I made Sunflower Tart, adapted from the cookbook DESSERT UNIVERSITY by Roland Mesnier. His recipe for the tart shell is so buttery rich and unhealthy I only used half a cup instead of 1 whole cup of butter. I also used reduced fat milk and custard powder in place of eggs for the pastry cream. I don't think the not-so-rich pastry and cream made a big difference in the tart's overall appeal and taste, the mangoes after all, is the star ingredient here.

Mangoes

Mango Tart
1 baked sweet tart shell
custard cream
thinly sliced mangoes
chocolate sprinkles
chopped nuts
¼ cup apricot jam mixed with 1 T water

tart shell
1 cup unsalted butter, at room temperature
¼ cup sugar
½ tablespoon vanilla extract
1 teaspoon grated lemon zest
pinch of salt
1 large egg
2 tablespoons water
2 cups flour

custard cream
¼ C custard powder
2 C milk
3 T sugar
2 tsp vanilla extract
  • Tart shell: Combine butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream together until smooth. Stir in vanilla, lemon zest and salt. Stir in the egg and water, then add flour until just combined.Turn dough onto a lightly floured surface and wrap in plastic wrap, refrigerate for at least 1 hour or up to 2 days.Roll the chilled dough into a 13-inch round, transfer to a 10-inch tart pan with removable bottom. Fold the extra dough into the pan and press firmly on the sides. Bake in a pre-heated 375°F oven until golden brown. Cool completely before filling.
  • Custard cream: In a small bowl, mix custard powder and sugar, then mix a small amount of milk to make a smooth paste. Heat the rest of the milk until almost boiling. Pour the milk into the custard paste, whisking continuously. Put back into the pan and cook until the mixture boils and thickens. Transfer into a clean container, cover the surface with plastic wrap and cool in the refrigerator for 1 hour.
  • To assemble: Spread the custard cream evenly on the tart shell. Place a 3-inch cookie cutter in the center of the cream. Arrange the mango slices on top of cream resembling sunflower petals. Boil the apricot and water in a saucepan, strain, then brush it lightly and evenly over the mangoes. Scatter the chocolate sprinkles in an even layer inside the biscuit cutter and carefully remove the cutter. Sprinkle chopped nuts on the outer edge of the tart. Remove tart from the ring and transfer to a serving platter.

4 comments:

Malou said...

Hi, Philippine Mangoes have reached the shores of the US and most come from Guimaras. :)

India also have similar mangoes that are being imported into the US. I had an Indian co-worker before who argued that their's are better than and other mango in the whole world. I asked if he could produce a by product because I was willing to compare it with a bag of dried mangoes I brought over. I guess he wasn't that confident since he didn't take up on my challenge. hehehehe.

oggi said...

Oh wow! I wonder where I can buy those. Guimaras mangoes are one of the best in the Philippines. Indians who haven't had our mangoes think theirs are the best but those who are born in the Philippines of course know which country has the best mangoes in the world.:D

Ching said...

Hello,
I just recently discovered your blog. I am in awe- you've tried cooking everything. Your breads look so "professional". I also make my own pan de sal using the bread maker and they come out as good if not better than what I've eaten recently in the Phil.
Anyway, what is custard powder?

oggi said...

Ching, thanks.:)

Custard powder is made of cornflour and some flavorings. It doesn't have any eggs but makes good custard-like sauce or paste.

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