Chilled Mango Custard Tart
So we are celebrating chilled delights and a few weeks ago I had created a chilled Mango Custard Tart which I had thoroughly enjoyed. The crispy flaky tart shell , the chilled creaminess of homemade Cremem Anglaise aka Thin Custard which is almost set but still in its liquid format with the slices of my favourite variant of mango baked just a bit this was an out and out delight to have.
To be fair the day I made the Creme Anglaise I had found it a tad too sweet for my taste buds but then combined with the sweet tartness of my favourite variant of mango, 'Gulabkhas' it was utterly delightful and I could not believe that I had put together a dessert without the usual help of a cookbook or reliable recipe to follow.
I usually take pride in finding recipes from credible sources and so for most of the recipes I share those are usually tried and tested recipes from a good cookbook or following a world renowned Chef's recipe and as a result it automatically becomes a moment of pride for me if I put together a dessert without following any recipe. Of course the tart shell was inspired from Larousse Gastronomique and its not as if I came up with the idea of a custard tart on my own.
Anyway moving on to the recipe.
Tart shell - Makes 1 , 9 inch tart or 4 to 5 4 inch tarts - I went in for 4 tarts
225 gm all purpose flour
100gm chilled butter
40gm caster sugar
2 tbsp ice cold water
1 extra egg whisked well
Click here for Recipe for Creme Anglaise
2 medium sized mangoes weighing 500gm in total
Start with making the shell. Cube the butter and mix it with the flour after sifting it with the sugar to create a breadcrumb like consistency. Quickly add 1 egg and water and quickly make a dough. Wrap it in cling film and rest it in the refrigerator for 30 minutes.
After 30 minutes dust your work board with flour, quickly roll out the dough with a heavy rolling pin and line your tart pan pressing it very gently to line it properly and trim the edges. Watch any video on youtube on how to line a tart shell if you have never lined a tart shell. Prick the base with a fork and chill this in the refrigerator not the freezer for 2 hours.
Preheat oven at 180C and bake for 30 minutes to 40 minutes. Use a pastry brush to give a quick brush to the base and sides with the extra whisked egg and bake for 1 minute. Now let the tart cool down completely.
Tart shell must completely cool down completely before you bake it with the creme anglaise else the base gets soggy and a tart with a soggy bottom is terrible . It takes about 2 hours or more. Once the tart shell has cooled down slice mangoes and make the Creme Anglaise.
Preheat oven at 140C for 10 minutes. Pour the Creme Anglasie in the tart shell , arrange the mangoes on top and bake for 25 minutes. let cool down completely and chill overnight.
Enjoy this delicious chilled tart.
The whole idea here was to serve chilled creme anglaise in tart bowls with the taste of baked mango on top. If you want you can leave out the second step of baking at 140 C and once your tart shell is baked and cool down simply fill the tart with the anglaise and chill it topped with grilled mango slices. I found the idea of baking mango slices separately a bit clumsy and hence went in for the second bake.
Important tips :-
- You must let the shell cool down 100% before you fill it with the creme anglaise
- Before chilling the tart make sure that it cools down completely
- The minute long baking of the tart shell with the whisked egg protects it from getting soggy when you bake it the second time.