This Mango Rose Tart uses fresh, ripe mangos and shortcrust pastry to make a delicious dessert. The key to this tart is firm, sweet, perfectly ripe mangos. After all – they’re the star of the show. This mango rose tart is just a perfection on a plate. It all starts with a buttery shortbread crust that’s baked then filled with homemade vanilla bean pastry cream. Next up is slice after slice of perfectly ripe mango, which makes this tart as attractive to the eye as it is pleasing to the palate.
Ingredients for the sweet pastry:
125 gr soft flour
pinch of salt
30 gr icing sugar
62 gr butter ( cold)
1 egg
5 gr of water or 2tbsp
For the mango filling:
• 4 medium egg yolks
• 55 gr OR 1/4 cup sugar
• 2 Tablespoons all-purpose flour
• 2 Tablespoons cornstarch
• 300 m OR 1 1/4 cups whole milk
• 1/2 a vanilla bean, split lengthwise
• 2-3 large mangos, cut into thin slices
