Mangocustardtart Recipes

MANGO CUSTARD TART

Steps:

• In a bowl add in your crushed biscuits and melted butter. Mix this well so that the butter is coated on each biscuit crumb.
• Take your tart mould and spread the biscuit and butter mixture evenly, while pressing upwards on the sides of the tart mould. Make sure to cover all the surface area and edges of the tart pan for a perfect tart shell.
• Once your tart mould is evenly covered, keep this in the refrigerator for at least 30 minutes.
• In a saucepan add in ½ litre of milk and bring it to a boil. Meanwhile, in another small bowl add in ¼ cup of milk the custard powder. Mix this really well till the custard powder is completely dissolved.
• Add the custard powder and milk mixture to the saucepan with the boiling milk. Stir constantly and bring this to a boil. Then add in the powdered sugar as well and combine everything
• Once combined, transfer the filling to a bowl and cover it with cling wrap. Make sure the cling wrap is touching the surface of the custard so that no skin is formed on top.
• Refrigerate the filling for 40 minutes and let it set.
• Once both the tart shell and the filling are ready, assemble the tart.
• Pour the filling into the tart shell and spread it evenly.
• For the topping, slice some mangoes lengthwise and make sure they are thin slices. Assemble these around the circumference, while going closer to the the centre of the shell. This will make a mango rose. Top it off with some chopped pistachios and your tart is ready to be served!

MANGO MINI TART WITH CUSTARD RECIPE

Steps:

• To begin making the Mango Custard Mini Tart Recipe, make sure you have all the ingredients made and ready according to the instructions - the Homemade Vanilla Custard Sauce and the prebaked Tart Cups (baked) arrange the baked tart cups in a tray.
• Arrange the baked tart cups in a tray.
• Stir in the cup of cut mangoes into the custard sauce and leave the remaining mangoes aside for garnishing.
• Fill up the tart cups with the custard mango mixture.
• Garnish with mint and mangoes and refrigerate the Mango Custard Mini Tarts for at least 2 hours before serving.
• Serve the Mango Mini Tart with Custard Recipe as a wonderful Dessert for your Special Dinner Meal.

MANGO CUSTARD

Steps:

• In a blender container, combine mango chunks, lemon juice, and coconut extract. Blend until smooth.
• In a small saucepan, combine remaining ingredients. Mix until cornstarch is dissolved. Stir in mango mixture.
• Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 2 full minutes. Spoon into a 1-quart shallow bowl.
• Chill thoroughly.

MANGO CUSTARD TART

Steps:

• Preheat oven to 350°F.
• In a sml saucepan, bring sugar, milk & whipping cream to a slow boil over med-heat. Remove from heat & cool slightly.
• Add mango puree, eggs, egg yolks + brandy & whisk till all ingredients are completely mixed together.
• Strain mixture into pie shell, bake 30-35 min or till custard is set, cool completely & refrigerate till ready to serve.
• TO SERVE: In a sml bowl, beat whipping cream & powd sugar till stiff. Cut pie into 8 slices & place on serving dishes. Pipe a whipped cream rosette on ea slice & serve immediately.

MANGO TART WITH COCONUT CUSTARD

Steps:

• Preheat the oven to 325 degrees F.
• Place the flour and confectioners' sugar into the bowl of a stand mixer fitted with a paddle attachment. Turn to low speed and add the 2 sticks of butter a few pats at a time. Once all the butter has been added, beat until the flour, sugar and butter begin to form a dough and it holds its shape when pressed together with your fingers. Turn out the dough onto a floured work surface and gently knead and bring together to form a ball. Pat the dough into a disc and wrap in plastic wrap. Place into the fridge to chill for 30 minutes.
• Spray eight 4-inch fluted tart pans with removable bottoms with nonstick cooking spray. Cut the dough into 8 equal pieces. Roll each piece into a ball and flatten into a disc. Press the dough into each tart shell, using your fingers to press the dough up the sides of the tart shell. Trim any excess dough that overhangs from the top. Dock the dough with a fork. Place the tart shells into the fridge to chill for 5 minutes.
• Line the inside of the tart shells with parchment paper and fill with baking beans. Transfer the shells into the oven and bake for 25 minutes. Remove the parchment paper and baking beans, then put back into the oven for another 5 minutes. Allow to cool before filling.
• To make the pastry cream, add the egg yolks, 4.4 ounces (125 grams) of the granulated sugar and the cornstarch to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the yolks are pale yellow and peaks begin to form, a few minutes. Scrape down the edges of the bowl with a spatula and beat again to ensure the ingredients are fully incorporated together.
• Add the coconut milk, salt and vanilla beans with the pod into a small saucepan. Turn the heat to medium-high and bring to a gentle boil. Remove from the heat and gradually, very little at a time, add the heated coconut milk into the whipped egg yolk mixture with the stand mixer on low speed. It's important to add it very gradually to temper the eggs so they will not scramble. Pour the mixture back into the saucepan that the coconut milk was heated in and turn the heat to medium-low. Whisking constantly, cook until the pastry cream has thickened and reaches the consistency of pudding, about 5 minutes. Transfer the thickened pastry cream back into the stand mixer bowl and whisk on medium speed. Add the remaining 3 1/2 tablespoons (50 grams) butter one pat at a time. Beat for 1 to 2 minutes to cool it down. Spread the pastry cream onto a quarter sheet tray and cover with plastic wrap, pressing down onto the pastry cream itself to avoid a skin from forming on the top. Place into the fridge to chill for 25 to 30 minutes. Transfer to a pastry bag and set aside.
• To make the glaze, set up an ice bath in a large bowl and set aside. Add the gelatin sheets to a bowl with some water to bloom for 5 to 10 minutes. Add 3.8 ounces (110 grams) of water and the remaining 3.8 ounces (110 grams) of granulated sugar to a small saucepan. Turn the heat to medium-high and stir to melt the sugar. Add the lemon juice, then the bloomed gelatin and stir over medium heat until melted. Transfer into a bowl and set over the ice bath.
• Arrange the mango slices in a line and fan out. Roll to create a rose. Fill each tart shell with pastry cream and top with a mango rose. Brush the glaze over the top of each mango tart. Serve with freshly whipped cream.

KAY'S CREAMY MANGO TARTS

Steps:

• Beat cream cheese, mascarpone cheese, and sugar together until creamy. Blend in heavy cream to make a thick, custard consistency. Fold in drained mangoes. Divide mixture between prepared crusts. Refrigerate until ready to serve.

MANGONADA

Steps:

• Place 1 teaspoon chamoy on a plate. Place 1 teaspoon chili-lime seasoning on another plate. Dip rim of glass first in chamoy, then in chili-lime seasoning. Set aside.
• Combine frozen mango, water, and lime juice in a blender; blend until smooth.
• Place 1/2 tablespoon chamoy in the bottom of the glass. Add 1/2 teaspoon chili-lime seasoning and 1/2 of the blended mangoes. Repeat layers and top with diced fresh mango.

MANGO TART

Steps:

• Heat oven to 400 degrees. On a lightly floured surface, roll out piecrust to a 1/8-inch thickness. Transfer the crust to a 9-inch-round tart pan with removable bottom, and press it into the bottom edges and up the sides. Use a rolling pin to trim the dough flush with the edges of the pan. Lighly prick the bottom of the dough with a fork. Transfer crust to refrigerator to chill for 30 minutes.
• Remove the crust from the refrigerator, and carefully line it with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights.
• Bake until the edges of the pastry begin to turn golden, about 15 minutes. Carefully remove the pie weights and the parchment paper. Continue to bake until crust is golden brown in color, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely.
• When tart shell is completely cool, fill with lime curd using a small offset spatula to smooth top. Cut mango flesh away from pits, and slice to 1/8-inch thickness. Arrange fruit in a spiraling design on top of lime curd.
• Place apricot jam and 1 tablespoon water in a small saucepan over medium heat until warm and thin. Pass mixture through a fine-mesh sieve. Using a pastry brush, coat mangoes with jam. Refrigerate until ready to serve.

MANGO TART RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• In a large bowl, beat the egg.
• Add the butter and sugar, and mix.
• Add the flour and mix until combined. The dough will be crumbly in your hand.
• Transfer the crust mixture into a greased 8-inch (20 cm) tart pan one handful at a time, pressing it down to create an even, thin layer over the entire pan, about ¼ inch (6 mm).
• NOTE: Freeze and save remaining pie crust crumble for later.
• Prick the crust with a fork to prevent it from puffing up in the oven.
• Bake the crust for 30-40 minutes, or until golden brown.
• On a cutting board, cut a half inch (1 cm) off the bottom and top off the mango to give it a flat base. Standing it upright, make exterior slices from the top to bottom to take the skin off.
• Remove the meat from the sides and thinly slice.
• In a medium bowl, combine the cream cheese, Greek yogurt, orange zest, sugar, orange juice, and vanilla extract. Mix thoroughly.
• Transfer the yogurt mixture to the cooled tart crust.
• Starting from the outer edge, place mango slices in a circular pattern, making full rotations all the way to the center.
• Chill the fruit tart for at least an hour.
• Enjoy!

MANGO TART

Steps:

• Prepare pastry:
• Preheat oven to 400°F.
• Unfold pastry sheet on a greased baking sheet, then turn over (to prevent creases from splitting during baking). Trim edges with a sharp knife. Brush pastry lightly with egg (do not allow to drip down sides). Create a 3/4-inch border all around by lightly scoring a line parallel to each edge of pastry (do not cut all the way through). Prick inner rectangle evenly with a fork, then sprinkle with 1 tablespoon sugar.
• Bake in lower third of oven 15 minutes, or until puffed and golden brown. Transfer to a rack and cool to room temperature.
• Make cream and cut mangoes while pastry bakes and cools:
• Whisk together sour cream, cream cheese, remaining 3 tablespoons sugar, and zest.
• Thinly slice mangoes lengthwise with a mandoline or other manual slicer or a sharp knife (be careful because peeled mango is slippery), then halve wide slices lengthwise.
• Assemble tart:
• Just before serving, spread cream over inner rectangle of pastry and top with mangoes, folding decoratively.

MANGO TART WITH COCONUT CRUST

Steps:

• Toast coconut for crust:
• Preheat oven to 350°F.
• Spread coconut in an even layer in a pie plate and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes. (Leave oven on for baking crust.) Cool coconut to room temperature, about 10 minutes.
• Make crust:
• Pulse together flour, coconut, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up side of tart pan with floured fingers, then freeze until firm, about 10 minutes. Bake in pan on a baking sheet in middle of oven until golden, about 25 minutes, then cool completely in pan on a rack.
• Prepare filling while crust bakes:
• Purée chopped mango (2 1/2 cups) with sugar, lime juice, and a pinch of salt in a food processor until smooth, about 1 minute. Sprinkle gelatin over 1/4 cup purée in a heatproof bowl and let stand to soften 1 minute. Set bowl over a saucepan of simmering water and stir until gelatin is dissolved. Remove bowl from heat and stir in remaining purée.
• Beat cream in a large bowl with an electric mixer until it just holds stiff peaks, then fold in purée. Set bowl with filling in a larger bowl of ice and cold water and chill, stirring occasionally, until thickened, 1 to 1 1/2 hours.
• Assemble tart:
• Remove side of tart pan and spoon filling into crust, smoothing top. Chill, loosely covered, until filling is set, at least 8 hours. Before serving, let stand at room temperature at least 15 minutes but no longer than 30, then scatter diced mango over top of tart, leaving a 2-inch border around edge.

CUSTARD TART

Steps:

• Heat oven to 350 degrees. Lightly butter a 9-inch pie plate; set aside.
• In a medium bowl, combine milk, flour, sugar, and egg yolks. Whisk to combine. Add butter, and whisk to combine.
• In a separate bowl, whisk egg whites to soft peaks with a wire whisk.
• Gently but thoroughly fold egg whites into milk mixture. Scrape into prepared pie plate, and bake until the custard is golden brown and a toothpick inserted near the center comes out clean, 45 minutes to 1 hour. Cool on a wire rack until lukewarm. Cut into wedges, and serve garnished with berries.