Monday, April 16, 2012

Mango Custard Tart

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.

Custard filling:

4 tbsp of custard powder
1 cup milk
1/3 cup sugar

mango bits
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.

Enjoy !

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  1. I may say this is something sweet and nice...

  2. This tart look really tempting, love the mango topping.

  3. Ohh superb! I have 2 really ripe mangoes in my fridge and I have to think of a way to use them...and vola! Thanks for this Elin!

  4. Just lovely, Elin. Mango.... slurp!

  5. lovely...true deliciousness..;)
    new to your space..
    very interesting space you have
    happy following you..:)
    do stop by mine sometime

    Tasty Appetite

  6. Hi, your mango tarts look delicious, love the mango topping.

    Have a nice day.

  7. they look lovely and I like the flavour of mango so maybe I will try to do them:)

    Life and travelling

  8. hi,,may i know how much of butter
    used(your recipe state: 1 cup 9 2stick),,,

  9. Anon....thanks for pointing out the typing error. 2 sticks is equivalent to 225 grams. 1 stick of butter is 113 grams.

  10. Gosh, I am DRo.....Oling here! Slurpppp.........So, I got to have your seared tuna for main course and mango custard tart for desserts. OK!

  11. yum...i think i would love these!!eh, what do you mean by just the two of you? me and claire not counted meh?? haha..just kidding..dont get angry..