Mango Rose Tart.

Gloomy. 
I don't know why I'm feeling gloomy. Like the weather. 

Probably it's because my school is starting soon.

OMG.


I'm probably having pre-exam-school depression. 
I hated going to school since young. Actually I hate exams. I get the jitters all around because I know the moment I step in the exam hall my mind is all blank. SIGH. 


Actually I feel excited as well. Mix feelings.

Anyway, I'm not going to talk about this first. It's not important. 

I made this tart over the weekend. 
It's using my basic shortcrust pastry (kindly change all to plain flour) for the base and pastry cream for the filling. 
The toppings are mangos. I made a BIG flower. 


Does it look like a flower?!
If you say no I'm going to kill you.

I'm just saying. 

Oh yes, by the way Happy Birthday to everyone born in June.
And Happy Father's day.




Mango Tart
Yields: 9 inch tart

Tart Base :

200grams plain flour
2 teaspoon castor sugar
7 tablespoon - 100grams cold unsalted butter, cut into cubes
1 egg yolk + 3 tablespoon water
A pinch of salt
A little egg white for brushing the shell

Pastry Cream:

1 2/3 cup - 400ml full cream milk
1 teaspoon Vanilla Bean Paste
4 egg yolks
1/2 cup - 100grams sugar
2 tablespoon cake flour
2 tablespoon corn flour
100ml whipping cream

Topping: 

2 to 3 sweet ripe mangos

Method:

Tart Base:

In a large bowl, combine both flour, sugar and salt. Mix well.
Add in butter and using your finger tips or pastry cutter, rub until it resembles fine breadcrumbs.
Stir in the egg yolk mixture and combine using your hands to form into a dough.
Wrap the dough in a cling wrap and chill for about 1 to 2 hours. 
Remove the dough from fridge and roll out your dough in between baking paper
Roll out your dough to about 1/4 inch thickness and slightly larger then the tart pan.
Transfer the dough over to the tart pan and trim off the edges.
Chill again for another 15 minutes. 
Preheat oven to 350F/180C.
Prick your tart base with a fork and blind bake for 20 minutes. 
Remove from oven and brush with a layer of egg white on partially bake tart shells and bake another 15 minutes uncovered. 
Remove from oven and let set aside to let cool. 

Pastry Cream:

Pastry Cream:

In a medium pot, pour milk and turn fire on low heat.
When it begins to boil, turn off fire. (You will know when the side starts forming little bubbles)
In another medium heatproof bowl, light beat egg yolks and add in sugar. 
Using a balloon whisk or a normal whisk, beat the mixture together until light in colour.
Combine the cake flour and corn flour and sieve together. 
Add in to egg yolk mixture and combine.
Gradually add the slightly cooled milk in 3 to 4 addition to egg yolk mixture and stir thoroughly. 
(Add in slowly to avoid cooking the eggs!)
Strain the egg yolk mixture back to the pot.
Over low heat, stir quickly but slowly to let the mixture thicken. (It should take about 3 minutes)
**You have to stir very quickly as this is very important to not let the eggs be cooked or burn the bottom 
When it begins to form bubble at the sides, remove from heat and transfer to a flat tray beneath a ice bath.
Once cooled, cover the pastry cream with cling wrap touching the cream. 
The reason for doing this is to prevent a crust from forming. 
Store it in the fridge as soon as possible as pastry cream spoils fast. 
This pastry cream can be done a day in advance.

Assembly:

Whip the 100ml whipping cream to stiff peaks and fold into the pastry cream until combined.
Spread or pipe the pastry cream onto the cool tart shell. 
Slice mangos into thin strips. 
Starting from the inside of the tart, overlap your mangos each onto other to form a rose shape or you may decorate whatever you want. 
Place in the fridge for another hour and serve chill.