I went to sleep after preparing the tart case & filling but woke up when my hubby returned from dinner. The moment I woke up I straight away remembered that I have not yet assemble the tart. So the above is a midnight job - assembling and photo taking/editing. My second son was still doing his homework so he had a piece and gave a thumb up although I think the cream filling is a bit too sweet. If you are going to use sweet mango, reduce the sugar in the cream a bit.
I'll update the recipe later since it is almost one o'clock in the morning. Night-night everyone!
ok, here comes the update on the recipe....
Source: The original recipe is from here with slight modification and retyping to simplify the write-up.
My Rating: 5*
Makes 9" round
1 1/4 cup Flour
1/4 cup Castor Sugar
1/4 tsp Salt (skipped coz using salted butter)
120g cold Butter - cut up
3 tbs/more Ice Water
1.Place all ingredients, except water, in a food processor & pulse until blended.
Add water, 1 tbsp at a time with machine running until a dough is formed.
Wrap in plastic & fridge 30 min - 1 hour.
2. Roll dough & line greased 9" tart pan.
Fridge 10-15min before baking.
Blind bake using beans/rice for 20 mins @ 190C & then without beans 15mins longer.
Cool before used.
1 cup Fresh Milk
3 large Egg Yolks
1/3 cup Sugar
2 tbsp Cornstarch
2 tbp Butter
1. Heat milk to simmering.
2. Whisk Egg Yolk & sugar until blended.
Mix in cornstarch until smooth.
Gradually pour about half of simmering milk while whisking.
3. Pour egg-yolk mixture into remaining milk in saucepan and cook, whisking constantly to prevent lumping, until mixture boils and thickens, about 1 minute. Remove from heat & stir in butter.
Transfer pastry cream to small bowl; cover surface directly with plastic wrap to prevent skin from forming, and refrigerate until cold, at least 1 hour.
TO ASSEMBLE TART:
1. Peel & slice thinly 2 mangoes.
2. Spoon cream filling into the tart case.
Arrange slice mangoes on top.
3.Serve right away or chill in air tight container.