Mango Custard Tarts for our weekend dessert :) and you know mango somehow reminds me of Thailand. The land of lemon grass and mangoes , floating market and beautiful beaches . Thailand is famous for their Mango Sticky Rice which I’ve been thinking of making for our dessert but because there’s just the two of us , I changed my mind and made Mango Custard Tarts instead :) The tarts were packed with mango bits and mango slices as topping. For the crust pastry, I used Martha Stewart 's Páte Brisée from her ' Pies & Tarts ' and it turned out to be the perfect crust for my Mango Custard Tarts :) Thumbs up.!
My overseas friends are envious of me staying so near to Thailand which is just a few hours flight from where I am staying :) I was chatting with my London based friend, Rebecca, on facebook and I was sharing with her about making this dessert with some Thai mangoes on my end and she on her end , googled for Thailand and became excited not just with the Thai food, she read about the beautiful scenery, island hopping, hill tribes and elephants attractions and she immediately told me she wants to take her family to Thailand for the coming summer vacation! She even booked the flights to Thailand from London online ! Gosh , it all started with these Thai mangoes and my mango custard tarts ! LOL Now back to my mango custard tarts ......
I bought these from sweet Thai mangoes from Jusco,Ipoh
I don't really know the name of these mango but
it is written as ' Delicious mango' LOL!
Martha Stewart's lovely Páte Brisée...
perfect crust pastry for my mango custard tarts
after cooking the custard, I add in the mango bits
and place a cling wrap on the surface to prevent
the forming of a layer of skin, chill it in the fridge
while waiting for the crust to be ready
when the crust shell has cooled down
fill with the chilled mango custard
add the mango slices as topping and
keep in the fridge until ready to serve
Mango Custard Tarts
Páte Brisée - adapted from Martha Stewart's Pies & Tarts
for one 9" double crust pie or two 9" single crust pie
11/2 cups all purpose flour
1 tsp salt
1 tsp sugar
1 cup or ( 2 sticks ) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1. Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl ) Add butter, and pul;se ( or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse ( or mix with a fork ) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tbsp at a time, and pulse ( or with a fork ).
2. Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day ( dough can be frozen uo to 3 months, thaw in refrigerator before using )
3. Roll the dough on lightly floured surface until it is 1/4 inch thick and cut out with a round pastry cutter to fit into your greased tart mold. Chill the lined mold for 15 mins or so to minimize shrinking before baking. Prick holes on the tart with a fork. Now place a parchment paper or foil on the pastry and arrange dried beans for blind baking. Preheat oven to 170C and place the tarts molds on the center rack and bake for 20 mins at 170C remove weight and bake another 5-8 mins until golden. Cool the shells completely on the wire rack.
4 tbsp of custard powder
1 cup milk
1/3 cup sugar
mango slices for topping
To make custard
Take a few spoons of milk in a small bowl and dissolve the custard powder in it. Boil the remaining milk along with sugar and once the sugar has dissolves, reduce the flame and add the custard mixture. Keep stirring until it has thickens slightly and remove from flame. Dish out on to a bowl. Allow it to cool for just few mins. Place a cling wrap on the surface of the custard to prevent a layer of skin from forming.
Assembling the tarts
Pour the custard into the tart shells. Arrange the mango slices neatly on the custard. Chill them before serving.
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