Mango Tart - mysweetambitions

TLDR;

This video provides a step-by-step guide on how to make delicious mango tarts. It covers the preparation of the tart crust, the creamy mango filling, and the fresh mango topping. Key steps include making the dough, pre-baking the crust, blending the filling ingredients, and cooking the topping until it's clear and non-starchy.

Making tart
Baking crust
Preparing filling and topping

Ingredients for Tart [0:07]

To create the tart, you'll need 200g of plain flour, 1 teaspoon of vanilla extract, half a teaspoon of salt, 60g of icing sugar, one egg, and 100g of butter. These ingredients form the base of the tart shell, providing a balance of sweetness and structure. The vanilla extract enhances the overall flavor profile, complementing the mango filling.

Making the Dough [0:17]

Begin by beating the butter until smooth, then add the vanilla extract and icing sugar. Incorporate the egg and continue beating until well combined, scraping down the sides of the bowl to ensure even mixing. Separately, combine the flour and salt, then add this mixture to the butter mixture. Initially, use a spatula to combine the ingredients, then use your hands to lightly knead the dough until it comes together.

Resting the Dough [1:37]

Once the dough is formed, cover it with clean wrap and flatten it slightly to facilitate cooling. Let the dough rest in the refrigerator for about 30 to 45 minutes. Meanwhile, lightly spread soft butter on the tart mold to prevent sticking.

Preparing the Tart Shells [2:15]

After the dough has rested, divide it into approximately 21g portions each. Lightly roll each portion in flour and use your thumb to distribute the dough evenly into the tart shell. Ensure your oven is preheated to 160°C (approximately 320°F).

Baking the Tart Shells [3:27]

Before baking, use a fork to prick holes into the dough to prevent it from puffing up. Bake the tart shells in the preheated oven at 160°C for about 12 to 15 minutes, or until lightly golden. Once baked, set them aside to cool.

Making the Mango Filling [3:56]

For the filling, you will need one cup of pureed mango (approximately one extra-large mango or two regular ones), 1/4 teaspoon of salt, two egg yolks, 1 tablespoon of butter, 1/4 cup of plain flour, and one can (395g) of condensed milk. Blend the mango until smooth using a blender or food processor.

Cooking the Filling [4:48]

In a pot, combine the pureed mango, condensed milk, egg yolks, and salt. Whisk the ingredients together and then move to a stove with the heat set to medium-low. Continuously stir the mixture to prevent the egg yolks from curdling. Once the mixture thickens, add the butter and flour, using a whisk to ensure there are no lumps. Continue cooking until the filling thickens fully, then remove it from the heat.

Filling and Baking the Tarts [6:18]

Scoop about 1 and 1/2 teaspoons of the mango filling into each pre-baked tart shell. Bake the filled tarts in a preheated oven at 170°C (approximately 338°F) for about 20 to 25 minutes. This filling recipe will make approximately 40 pieces of tart.

Preparing the Mango Topping [6:59]

For the topping, you will need one mango (extra-large), 1 and 1/2 tablespoons of corn starch, and 1/4 cup of sugar. Cut the mango into cubes, taking only the outer skin.

Cooking the Topping [7:31]

Cook the mango cubes, corn starch, and sugar over medium-low heat. Stir continuously until the mixture is no longer cloudy and the corn starch is fully cooked. Taste to ensure it doesn't taste starchy.