Yesterday, we had a combo birthday celebration with my partner's family. We celebrated my birthday and my sister-in-law's birthday. Before making a dessert for this celebration, I asked my sister-in-law what kind of cake or dessert she anted to have for birthday. She said anything with fruits. Well noted then.
I was too indecisive, what kind of fruity cake I'd make for her. I finally decided to make something light with fresh fruit. My choice went to this Mango Tart. It's not as sophisticated as layered cake but I still found this tart beautiful. I made the right decision not to make layered cake because my mother-in-law served fondue as main course so this dessert was just fine, not too heavy as the main course. And also, I found out that my sister-in-law is a huge fan of mango, so it's just perfect! Plus, everyone loved it. I'm happy :-)
For the pie shell, I opted for something different than a regular pie shell. I used pâte sablée made using the combination of all purpose flour and rye flour. I added also ginger powder to give some kick and good smell for the pie shell.
Mango Tart
Ingredients
Pâte Sablée
This recipe makes 2 9 inch pie shells.
- 155 gr all purpose flour
- 180 gr rye flour
- 1 tbsp ginger powder
- 1/4 tsp salt
- 226 gr cold unsalted butter, cut into cube
- 1 large egg
- 1 tsp vanilla extract
Vanilla Pastry Cream
- 55 gr granulated sugar
- 1 tbsp all purpose flour
- 2 tsp cornstarch
- 1 large egg
- 42 gr unsalted butter
- 1 tsp vanilla extract
Fruit Topping
- 2 to 3 mangoes, cut into thin slices width-wise.
Directions
Pâte Sablée
- In a small bowl, beat the egg with vanilla extract, set aside.
- In a food processor, place the all purpose flour, rye flour, ginger powder and salt. Pulse for several times.
- Add in the cold butter, pulse until well mixed.
- Add in the egg mixture, pulse until well incorporated.
- Place onto floured surface, work the dough, divide into two and flatten each of the dough into a disk. Cover with cling wrap and chill for at least 30 minutes.
- Preheat oven to 180°C, take the chilled dough, flatten it, roll it out and place it onto 9 inch removable bottom tart pan.
- Line the top of the tart with parchment paper and fill it with pie weights to cover the tart.
- Bake for 15 minutes then remove the parchment paper and the pie weight, bake again for another 10 minutes.
- Remove from the oven and let it cool.
Vanilla Pastry Cream
- In a medium bowl, whisk the flour, sugar and cornstarch. Add in one egg and beat them until well mixed.
- In a saucepan, place the milk and bring it to boil over medium heat.
- Pour half of the hot milk into the egg mixture, mix it well and then pour it back to the saucepan.
- Keep whisking until the mixture is thickened.
- Remove from the heat, add in the butter and vanilla extract. Mix it well.
- Pour into medium bowl and cover the pastry cream with cling wrap to prevent a skin from forming. Leave it cool in the fridge.
Assembling
- Fill the cooled pie shell with the pastry cream. Using a spatula, smooth it up.
- Place the fruit on top of the cream, start from the outer rim to the center.
If you're not a fan of mango (which I doubt it), you may use any kind of fruits that you like. I once made a Rainbow Fruit Tart using this recipe, but I used up all the dough so the pie shell was thick. It was good as well and so colorful :-)
If you like my post, please dont hesitate to upvote and resteem. Thank you for reading :-)
Cheers,
PS: All content and images are original and mine. Photos were taken with Panasonic Lumix DMC-FZ1000.