July 21, 2010

Mango Tart

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Mango Tart
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.


raissa said...

Yum! Yum! Yum! Thanks for the recipe! Its looks so delicious and since I am now in the Philippines, it should be too hard to find sweet, succulent mangoes.

BTW, are you familiar with the breads in the bread basket that is served at Cheesecake Factory? I am trying to look for a recipe for that dark colored bread with oats on top. But i cant find the right recipe if I dont know what it is LOL


Joy said...

That looks just lovely. I have to try this recipe. Btw, I posted the pate de fruit recipe.

Oggi said...

Raissa, enjoy your vacation and the best mangoes in the world *I'm jealous*. LOL
Would you believe I have never been to Cheesecake factory. The bread sounds like dark rye or whole wheat rolls. I'll google the recipe and will bake it. Check back for the result.:)

Joy, thanks. I'll come by in a few.:)

raissa said...

Thanks Oggi! I will!

My friend who just ate at Cheesecake Factory says that the server said its honey wheat bread. I googled the recipe but it seems the one I saw have a lighter color than the ones at CF.

Thanks! I will for sure check back for the results.

Anonymous said...

where do you buy the tart pans?thank you!

Oggi said...

Anon, try Target, Bed Bath Beyond, or any kitchen outlet. The ones I used here are individual size molds that are over 20 years old and don't have removable bottoms.

Anonymous said...

How long does this take to make?

Oggi said...

Probably 3 hours?

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