Sunday, August 1, 2010
Mini Mango Custard Tart With Almond Pastry
For the pastry:
Plain flour- 100 g
Cream cheese- 40 g
Butter- 40 g
Ground Almonds with skin- 1 tbsp
Icing Sugar- 20 g
Cold water- 1 tbsp
For the filling:
Mango- 1/2 a mango pureed
Cream frische- 150 ml
Custard powder- 1 tbsp
Cardamom powder- 1/2 tsp
Grated Nutmeg- 1/2 tsp
Agave syrup- 2 tbsp or Sugar- 50 g
Sift the flour, icing sugar in a large bowl. Add the ground almonds and mix well. Add the cream cheese and beat knead together to make a soft dough. If the dough doesn't come together add 1 tbsp of cold water. Wrap the dough in a cling film and chill for minimum of 1 hour.
For the filling, whisk together egg, custard powder, cardamom powder and agave syrup in a bowl. Heat the cream frische in a pan just under boiling point, even if it looks like curdling don't worry immediately pour the cream frische in the egg mixture and whisk siftly. Return the mixture to the pan again and heat it in medium to low heat whisking continuously. When the mixture turns thick, switch off from heat and let it cool down.
Preheat the oven to 180 degree celsius. Grease a bun tin. Roll out the dough between two sheets of baking paper, cut out round discs to fit your bun tin. Place the disc inside the tin, pressing down the sides. Fill it with the custard filling, sprinkle the nutmeg on top. Bake it with preheated oven for 20 to 25 minutes or until the custard is set. Allow it to cool in the wire rack.
These custard tart are best when it's served on the day made.
This recipe goes to Versatile Kitchen Bake-Off event.