MANGO TART WITH COCONUT CRUST
Categories Milk/Cream Food Processor Mixer Fruit Dessert Bake Lime Coconut Mango Spring Chill Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Toast coconut for crust:
- Preheat oven to 350°F.
- Spread coconut in an even layer in a pie plate and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes. (Leave oven on for baking crust.) Cool coconut to room temperature, about 10 minutes.
- Make crust:
- Pulse together flour, coconut, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up side of tart pan with floured fingers, then freeze until firm, about 10 minutes. Bake in pan on a baking sheet in middle of oven until golden, about 25 minutes, then cool completely in pan on a rack.
- Prepare filling while crust bakes:
- Purée chopped mango (2 1/2 cups) with sugar, lime juice, and a pinch of salt in a food processor until smooth, about 1 minute. Sprinkle gelatin over 1/4 cup purée in a heatproof bowl and let stand to soften 1 minute. Set bowl over a saucepan of simmering water and stir until gelatin is dissolved. Remove bowl from heat and stir in remaining purée.
- Beat cream in a large bowl with an electric mixer until it just holds stiff peaks, then fold in purée. Set bowl with filling in a larger bowl of ice and cold water and chill, stirring occasionally, until thickened, 1 to 1 1/2 hours.
- Assemble tart:
- Remove side of tart pan and spoon filling into crust, smoothing top. Chill, loosely covered, until filling is set, at least 8 hours. Before serving, let stand at room temperature at least 15 minutes but no longer than 30, then scatter diced mango over top of tart, leaving a 2-inch border around edge.
MANGO TART RECIPE BY TASTY
Here's what you need: egg, butter, sugar, flour, mangoes, cream cheese, greek yogurt, orange zest, sugar, orange juice, vanilla extract
Provided by Nathan Ng
Categories Desserts
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375˚F (190˚C).
- In a large bowl, beat the egg.
- Add the butter and sugar, and mix.
- Add the flour and mix until combined. The dough will be crumbly in your hand.
- Transfer the crust mixture into a greased 8-inch (20 cm) tart pan one handful at a time, pressing it down to create an even, thin layer over the entire pan, about ¼ inch (6 mm).
- NOTE: Freeze and save remaining pie crust crumble for later.
- Prick the crust with a fork to prevent it from puffing up in the oven.
- Bake the crust for 30-40 minutes, or until golden brown.
- On a cutting board, cut a half inch (1 cm) off the bottom and top off the mango to give it a flat base. Standing it upright, make exterior slices from the top to bottom to take the skin off.
- Remove the meat from the sides and thinly slice.
- In a medium bowl, combine the cream cheese, Greek yogurt, orange zest, sugar, orange juice, and vanilla extract. Mix thoroughly.
- Transfer the yogurt mixture to the cooled tart crust.
- Starting from the outer edge, place mango slices in a circular pattern, making full rotations all the way to the center.
- Chill the fruit tart for at least an hour.
- Enjoy!
Nutrition Facts : Calories 798 calories, Carbohydrate 120 grams, Fat 30 grams, Fiber 4 grams, Protein 13 grams, Sugar 64 grams
MANGO TART
This tarte composee is filled with lime curd and topped with slices of mango. An apricot glaze gives the dish a gorgeous gloss.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. On a lightly floured surface, roll out piecrust to a 1/8-inch thickness. Transfer the crust to a 9-inch-round tart pan with removable bottom, and press it into the bottom edges and up the sides. Use a rolling pin to trim the dough flush with the edges of the pan. Lighly prick the bottom of the dough with a fork. Transfer crust to refrigerator to chill for 30 minutes.
- Remove the crust from the refrigerator, and carefully line it with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights.
- Bake until the edges of the pastry begin to turn golden, about 15 minutes. Carefully remove the pie weights and the parchment paper. Continue to bake until crust is golden brown in color, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely.
- When tart shell is completely cool, fill with lime curd using a small offset spatula to smooth top. Cut mango flesh away from pits, and slice to 1/8-inch thickness. Arrange fruit in a spiraling design on top of lime curd.
- Place apricot jam and 1 tablespoon water in a small saucepan over medium heat until warm and thin. Pass mixture through a fine-mesh sieve. Using a pastry brush, coat mangoes with jam. Refrigerate until ready to serve.
MANGO CUSTARD TART
As I continue to enter dessert recipes from our recent cruise, I am seeing a definite & freq trend for make-ahead combos using fruits w/a custard. This recipe from *Carnival Creations* by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) takes us to the far-eastern cuisines of India, Malaysia & Thailand. Altho the recipe suggests the French influence of Napoleon Brandy, my DH would look upon that as a "sinful waste" & I will use a more std cooking brandy. (Times have been estimated & do not include cooling times) *Enjoy* !
Provided by twissis
Categories Tarts
Time 50m
Yield 8 Wedge Servings, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a sml saucepan, bring sugar, milk & whipping cream to a slow boil over med-heat. Remove from heat & cool slightly.
- Add mango puree, eggs, egg yolks + brandy & whisk till all ingredients are completely mixed together.
- Strain mixture into pie shell, bake 30-35 min or till custard is set, cool completely & refrigerate till ready to serve.
- TO SERVE: In a sml bowl, beat whipping cream & powd sugar till stiff. Cut pie into 8 slices & place on serving dishes. Pipe a whipped cream rosette on ea slice & serve immediately.
Nutrition Facts : Calories 297.3, Fat 18.1, SaturatedFat 7.6, Cholesterol 156.7, Sodium 151.3, Carbohydrate 27.5, Fiber 1.1, Sugar 15.7, Protein 5
MANGO TART TATIN
Steps:
- Make pastry dough by placing flour, butter, egg yolk, powdered sugar, and salt in food processor and pulsing until texture resembles a course meal. Add water tablespoon by tablespoon. Assemble dough into small ball, wrap in plastic film and flatten to 1-inch circle. Chill for 30 minutes.
- Roll out dough and cut into 4 1/4-inch rounds and let chill for another 30 minutes.
- Preheat oven to 400 degrees.
- Make caramel in non-reactive pan with sugar and water. Heat 6 (5-inch) cast iron blini pans, or 6 (8-ounce) ramekins in the oven.
- When sugar and water is a warm amber color, place pan in bowl of cold water to stop cooking. Pour caramel into hot pans, and fill with mango slices. Brush mango slices with melted butter. Prick pastry rounds with fork and place on top of mangoes. Bake in a 400-degree oven for 25 minutes or until pastry is browned.
MANGO TART WITH COCONUT CUSTARD
Steps:
- Preheat the oven to 325 degrees F.
- Place the flour and confectioners' sugar into the bowl of a stand mixer fitted with a paddle attachment. Turn to low speed and add the 2 sticks of butter a few pats at a time. Once all the butter has been added, beat until the flour, sugar and butter begin to form a dough and it holds its shape when pressed together with your fingers. Turn out the dough onto a floured work surface and gently knead and bring together to form a ball. Pat the dough into a disc and wrap in plastic wrap. Place into the fridge to chill for 30 minutes.
- Spray eight 4-inch fluted tart pans with removable bottoms with nonstick cooking spray. Cut the dough into 8 equal pieces. Roll each piece into a ball and flatten into a disc. Press the dough into each tart shell, using your fingers to press the dough up the sides of the tart shell. Trim any excess dough that overhangs from the top. Dock the dough with a fork. Place the tart shells into the fridge to chill for 5 minutes.
- Line the inside of the tart shells with parchment paper and fill with baking beans. Transfer the shells into the oven and bake for 25 minutes. Remove the parchment paper and baking beans, then put back into the oven for another 5 minutes. Allow to cool before filling.
- To make the pastry cream, add the egg yolks, 4.4 ounces (125 grams) of the granulated sugar and the cornstarch to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the yolks are pale yellow and peaks begin to form, a few minutes. Scrape down the edges of the bowl with a spatula and beat again to ensure the ingredients are fully incorporated together.
- Add the coconut milk, salt and vanilla beans with the pod into a small saucepan. Turn the heat to medium-high and bring to a gentle boil. Remove from the heat and gradually, very little at a time, add the heated coconut milk into the whipped egg yolk mixture with the stand mixer on low speed. It's important to add it very gradually to temper the eggs so they will not scramble. Pour the mixture back into the saucepan that the coconut milk was heated in and turn the heat to medium-low. Whisking constantly, cook until the pastry cream has thickened and reaches the consistency of pudding, about 5 minutes. Transfer the thickened pastry cream back into the stand mixer bowl and whisk on medium speed. Add the remaining 3 1/2 tablespoons (50 grams) butter one pat at a time. Beat for 1 to 2 minutes to cool it down. Spread the pastry cream onto a quarter sheet tray and cover with plastic wrap, pressing down onto the pastry cream itself to avoid a skin from forming on the top. Place into the fridge to chill for 25 to 30 minutes. Transfer to a pastry bag and set aside.
- To make the glaze, set up an ice bath in a large bowl and set aside. Add the gelatin sheets to a bowl with some water to bloom for 5 to 10 minutes. Add 3.8 ounces (110 grams) of water and the remaining 3.8 ounces (110 grams) of granulated sugar to a small saucepan. Turn the heat to medium-high and stir to melt the sugar. Add the lemon juice, then the bloomed gelatin and stir over medium heat until melted. Transfer into a bowl and set over the ice bath.
- Arrange the mango slices in a line and fan out. Roll to create a rose. Fill each tart shell with pastry cream and top with a mango rose. Brush the glaze over the top of each mango tart. Serve with freshly whipped cream.
MANGO CUSTARD
Based on a rich dessert from the exotic island of St. John, this custard is so smooth, refreshing and fruity, you'll be tempted to eat it all!
Provided by morgainegeiser
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a blender container, combine mango chunks, lemon juice, and coconut extract. Blend until smooth.
- In a small saucepan, combine remaining ingredients. Mix until cornstarch is dissolved. Stir in mango mixture.
- Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 2 full minutes. Spoon into a 1-quart shallow bowl.
- Chill thoroughly.
MANGO SHRIKHAND PANNA COTTA TART
The filling of this tart reminds Amisha Dodhia Gurbani of the hot Mumbai summers when her mum would make Mango Shrikhand for her, with the beautiful fragrance of floral cardamom and saffron, and the warm notes of nutmeg.
Provided by Amisha Dodhia Gurbani
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a food processor, add the gingersnap cookies. With the food processor on, bring the gingersnap cookies to a fine mixture.
- Add the melted and cooled butter to the food processor and, while pulsing, bring the mixture together into a clump.
- Preheat the oven to 350ºF (175°C).
- Empty the contents onto a 9-inch (23 cm) removable tart pan, and, with your fingers gently nudge the mixture to the edge of the pan, form an even layer throughout. Use a round measuring cup with a flat bottom to even out the layer throughout the bottom of the tart, and up against the edge of the tart to form a nice even layer.
- Keep it in the fridge for 15 minutes.
- Bake the crust in the oven for 10 minutes. Remove from the oven and let cool.
- In a pourable bowl, add the mango puree and Greek yogurt. Whip it with a whisk until smooth.
- Add the gelatin in a small bowl with ½ cup (120 g) of the milk and stir to mix. Set it aside for 3 to 4 minutes.
- In a small saucepan on low heat, add the remaining milk, sugar, saffron, cardamom, and nutmeg and whisk to combine. Let it heat for 2 minutes until the sugar dissolves. Turn off the heat.
- Add the gelatin-milk mixture into the warm milk mixture and stir to combine.
- Add this mixture to the mango-yogurt mixture and whisk to make the mixture smooth. Gently pour the entire filling into the tart shell.
- The panna cotta will take 4 hours and up to overnight to set and cool.
- Garnish with mango pieces, finely chopped pistachios, rose petals, and edible gold on the top in whatever fashion that you desire, or garnish each slice before serving.
More about "mangocustardtart recipes"
MANGO CUSTARD TART RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 1Total Time 50 mins
MANGO CUSTARD TART - EASY NO-BAKE RECIPE | BAKE WITH …
From bakewithshivesh.com
Estimated Reading Time 6 mins
MANGO CURD TARTLETS RECIPE BY BRIA HELGERSON
From honestcooking.com
5/5 (1)Category BakingServings 2Total Time 9 hrs 20 mins
MANGO CURD TART - SAM'S KITCHEN
From samskitchen.com.au
MANGO AND PITAHAYA FRUIT TART | RICARDO
From ricardocuisine.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
10 BEST MANGO TART RECIPES | YUMMLY
From yummly.com
MANGO MINI TART WITH CUSTARD RECIPE BY ARCHANA'S …
From archanaskitchen.com
MANGO TART WITH VANILLA BEAN PASTRY CREAM - JUST A TASTE
From justataste.com
MANGO CUSTARD TART RECIPE - WOMAN'S DAY
From womansday.com
Servings 10Total Time 1 hr 22 minsEstimated Reading Time 1 minCalories 322 per serving
MANGO: NUTRITION, HEALTH BENEFITS, AND HOW TO EAT IT
From healthline.com
MANGO TART RECIPE | EATINGWELL
From eatingwell.com
BEST MANGO MOUSSE TART RECIPES - FOOD NETWORK
From foodnetwork.ca
MANGO CUSTARD TART – THYME N VINE
From thymenvine.com
MANGO CUSTARD PIE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MANGO CUSTARD TART – ANNIKA EATS
From annikaeats.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
MANGO CUSTARD TART RECIPE - WEBETUTORIAL
From webetutorial.com
MANGO TART | WOOLWORTHS TASTE
From taste.co.za
MANGO TART WITH CHOCOLATE CURLS - WOMANSCRIBBLES.NET
From womanscribbles.net
MANGO RECIPES | ALLRECIPES
From allrecipes.com
MANGO CUSTARD COCONUT CONDENSED MILK TART - PEACHY PALATE
From peachypalate.com
TROPICAL MANGO TARTE TATIN & COCONUT CREME | JAMIE OLIVER
From jamieoliver.com
NO-BAKE MANGO CUSTARD TART| EGGLESS, NO-OVEN MANGO TART …
From youtube.com
11 CUSTARD TART RECIPES THAT WILL HELP YOU MASTER THE PASTRY ART
From allrecipes.com
MANGO CUSTARD TART - ANNAPAOLA D'ALESSIO
From annapaoladalessio.com
MANGO TART – FOOD FUSION
From foodfusion.com
MANGO TART (GLUTEN FREE, PALEO & VEGAN) • BAKERITA
From bakerita.com
NO BAKE MANGO CUSTARD TART | FOODTALK
From foodtalkdaily.com
HEALTHY VEGAN NO-BAKE MANGO TART
From theveganharmony.com
MANGO TART - SUGAR SALT MAGIC
From sugarsaltmagic.com
11 HEALTH BENEFITS OF MANGOSTEEN (AND HOW TO EAT IT)
From healthline.com
MANGO TART RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
MANGO TART - MANGO.ORG
From mango.org
MANGO CUSTARD RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
EASY MANGO TART RECIPE - HOW TO MAKE MANGO TART
From goodhousekeeping.com
EASY MANGO PUFF PASTRY TURNOVER DESSERT RECIPE - THE SPRUCE EATS
From thespruceeats.com
MANGO CUSTARD TART
From happyhungryhijabi.com
THIS MANGO CUSTARD TART RECIPE DOES NOT REQUIRE BAKING; CHECK IT …
From indianexpress.com
MANGOES 101: NUTRITION, BENEFITS, TYPES, AND MORE
From everydayhealth.com
You'll also love