Tarte à la mangue 1 (Mango Tart with Mango Custard Filling)
Tarte à la mangue 1 (Mango Tart with Mango Custard Filling) is a traditional Saint Barthélemy recipe for a dessert tart of a Pâte Brisée tart filled with a mango custard. The full recipe is presented here and I hope you enjoy this classic Saint Barthélemy version of: Mango Tart with Mango Custard Filling (Tarte à la mangue 1).
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Mango tart (Tarte à la mangue) is very much a Saint Barthélemy dessert speciality. In fact there are three main types of tart produced on the island: a pastry shell filled decoratively with slices of fresh mango; a pastry shell filled with a mango purée custard and a pastry shell with Crème Patissière (pastry cream) on the base that's topped with mango custard.
For the Filling:
1 medium mango, peeled and cubed
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
1 tablespoon lemon juice
1/2 teaspoon grated orange zest
Method:
Prepare the Pâte Brisée then chill in the refrigerator. Whilst the pastry is chilling, pre-heat your oven to 160C and prepare the filling.
Process mango in a food processor until pureed. Set aside 3/4 cup (save remainder for another use). In a large bowl, beat egg yolks until thick and lemon-colorued, about 5 minutes. Add sweetened condensed milk, mango puree, lemon juice and orange zest; beat 2 minutes longer.
Roll out the crust and use to line the base and sides of a tart or flan dish. Pour in the filling then transfer to your pre-heated oven and bake until the centre of the tart is just set (about 20-25 minutes). Remove from the oven and set aside to cool completely then transfer to your refrigerator and keep there until chilled.
If desired, you can garnish with diced mango before serving.
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