Sunday, August 14, 2011

Mango Tart

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I told my hubby this month Aspiring Bakers theme is related to pie and tart. From the conversation then only I realize he likes tart with fruits. I used to bake but seldom on tart pastry. I think now is the good time to bake him some fruits tarts  :)

I saw a lot of amazing tarts from fellow blogger blogs this month. I choose strawberry tart recipe from carol blog, which also appeared in 茄子‏ and Siew Hwei blogs.This recipe is great as it is small portion. It is suitable for new pastry baker like me. Since I have mango I fill these tarts with them.

The tarts end up not fully baked in the center. As you see my tart is not really brown. Actually I already baked further 5 minutes as recipe told. However the tart still looks pale. Since I worried of dry out I remove from oven. I guess I have to find out the right temperature of my oven for tart. Sure I will try again.

Adapted from Carol, strawberry tart
Ingredients: yield about 27g x 5pcs (7 1/2” tart mould)
~ Custard cream filling
100ml milk
1 yolk
20g sugar
10g cake flour
1 tsp vanilla extract
~ Pastry
30g butter
25g icing sugar
1 yolk
Pinch of salt
65g cake flour

~ Topping
1 small mango (slices/ cubes)
~ Custard cream filling
1. Bring the milk to boil. Remove and set aside.

2. In another bowl, add in yolk and sugar. Whisk till well combine. Add in cake flour. Stir to well incorporate. Pour in milk gradually and stir to well combine.

3. Cook the milk mixture on stove at low flame. Do whisk constantly while heating up the mixture. The custard is ready once the mixture turns thick (obvious lines appear on mixture surface as you stir). Add in the vanilla extract. Again, still to combine.

4. Cover with cling wrap and leave to cool. Keep in fridge for later used.  

1. Beat butter till creamy. Add in icing sugar and continue beat till well combine.

2. Add in yolk and salt. Mix till well incorporate.

3. Fold in sifted flour in 2 batches. Do not over mix.

4. Cover the dough with cling wrap and keep in fridge for 30 minutes.

5. Remove the dough from fridge. Divide into 5 portions (about 27g each).

6. Shape into balls. Place each ball into the tart mould and press to spread the dough around. Prick some holes on the tart surface with fork.

7. Blind bake in preheated oven 170C for 10 minutes. Remove the weight and bake with lower temperature 160C for further 5-8 minutes.

8. Remove from the mould and leave to cool on wire rack.  
1. Pipe the cool custard into the tart.

2. Arrange the slices/ cubes mango on top. Serve.


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