Mango tart
Mango tart, from above
VegPan Indian

Mango tart

Alphonso season deserves a crust. Buttery shell, mango custard, more mango.

90 minTime
4 gProtein each
mildSpice
A crust for the king of fruits2 chapters · 1 min read

Make it your way

Grandma's wayEggless mango custard tart.
The original
310kcalsame
4 gproteinsame
1 gfibresame
90minutessame

Modern Indian mango tart.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)1¼ cups
Butter7 tbsp, cold
Sugar½ cup, divided
Water2 tbsp, cold
Ripe mango3, pureed and sliced
Milk1 cup
Custard powder3½ tbsp
Fresh cream (thickened cream, heavy cream)⅓ cup plus 1 tbsp
Cardamoma pinch
Salta pinch

Method

5 steps
  1. 1Rub the butter into the maida, 30 g sugar and salt, add cold water and bring into a dough. Chill 30 minutes.
  2. 2Line a 9 inch tart tin and blind bake at 180 C for 20 minutes, then 5 more without weights. Cool.
  3. 3Whisk the custard powder into a little cold milk. Heat the rest with the remaining sugar, add the custard slurry and cook until thick.
  4. 4Off the heat, blend in 250 g mango puree, the cream and cardamom. Pour into the shell and chill 3 hours.
  5. 5Top with thin fan of mango slices just before serving.
Serve it like this

Serve chilled wedges on white plates with an extra mango slice and a mint leaf.

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Make it a meal

What goes with Mango tart: a bread or rice, a side, something to drink and something sweet.

A little snack Chaat grazing platter60 min
A little snack Makhana chivda20 min
To drink Mango lassi10 min
To drink Feni with lime soda3 min
To drink Masala chai10 min
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