Mango Tart

The recipe for this delicious Filipino mango tart is adapted from a recipe I found in one of the countless Filipino recipe directories on the web. It's a bit involved but worth making. The baked shell is very crispy and flaky and the tart is really really yummy.

Mango Tart
pastry shell, homemade or store bought
pastry cream
sliced ripe mangoes
meringue buttercream

pastry shell
1½ cups pastry or all-purpose flour
1/8 teaspoon fine sea salt
1½ tablespoons sugar
6 tablespoons unsalted butter, cubed and chilled
2 tablespoons shortening, cubed and chilled
1 large egg

• Sift together flour, sugar, and salt. With fingertips mix in butter and shortening until crumbly. Add the egg and stir with a fork. Form into a ball/s. Wrap in plastic and chill for 1 hour. Roll out thinly and ease into tart pan/s, trim edges. Bake in a 400°F oven until golden brown, about 15 minutes. Cool. Remove from pans and set aside.

pastry cream
6 tablespoons sugar
3 large eggs yolks
2 tablespoons cornstarch
1 cup milk, scalded

• In a saucepan, mix the egg yolks, sugar, and cornstarch with a rubber spatula. Pour the scalded milk and cook over low heat until thick, stirring constantly. Strain into a shallow container and cool for 5 minutes. Cover with plastic wrap and chill in the refrigerator for 1 hour.
  

meringue buttercream
2 egg whites
pinch of fine sea salt
6 tablespoons sugar
2 tablespoons water
6 tablespoons unsalted butter, cut into 6 pieces
1 teaspoon rum or mango vodka, optional

• In a small saucepan, boil sugar and 3 tablespoons water to to 230°F. In a standing mixer with the wire whisk attachment, beat egg whites on medium speed until until stiff but not dry. With mixer on high speed, slowly pour hot syrup and beat until the bowl is cool to the touch. Add butter one piece at a time and continue beating until it holds its shape. Add rum or vodka if using.

Assemble the mango tart: Fill tart shell/s with a ½-inch thick layer of pastry cream. Arrange mango slices on top of cream. Top with meringue buttercream.