Mango Tart...luscious and fruity

This tart takes a tropical turn with its lime pastry cream and sliced mango and kiwi.

 

Serves: 8

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Yields: 1 tart

Total Time: 1 hr 20 min

Prep Time: 45 min

Cook Time: 35 min

Oven Temp: 400

 

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Ingredients

Crust:

• 1 1/4 cup(s) all-purpose flour
• 1/4 cup(s) confectioners’ sugar
• 1/4 teaspoon(s) salt
• 8 tablespoon(s) cold butter (no substitutions), cut up
• 3 tablespoon(s) (or more, as needed) ice water

Lime Pastry Cream:

• 1 cup(s) whole milk
• 3 large egg yolks
• 1/3 cup(s) granulated sugar
• 2 tablespoon(s) cornstarch
• 2 tablespoon(s) butter (no substitutions)
• 1 teaspoon(s) grated fresh lime peel

Fruit Topping:

• 2 mangoes, peeled and thinly sliced
• 1 peeled slice kiwifruit (optional)

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Directions

1. Prepare crust: In food processor with knife blade attached, combine flour, confectioners’ sugar, and salt; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
2. Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll disk into 11-inch round. Transfer dough round to 9" by 1" round tart pan with removable bottom . Press dough onto bottom and up side of pan. Trim dough level with rim of pan; discard trimmings. Refrigerate or freeze tart shell 10 to 15 minutes to firm dough slightly before baking.
3. Line tart shell with foil and fill with pie weights or dry beans. Bake 20 minutes. Remove foil and weights, and bake about 15 minutes longer or until golden. (Cover rim of tart with foil if browning too quickly.) If center of crust puffs up during baking, gently press down with back of spoon. Cool in pan on wire rack, about 30 minutes.
4. Meanwhile, prepare Lime Pastry Cream: In 2-quart saucepan, heat milk to simmering on medium. In small bowl, whisk yolks and granulated sugar until blended. Mix in cornstarch until smooth. While constantly beating with wire whisk, gradually pour about half of simmering milk into egg-yolk mixture. Pour egg-yolk mixture into remaining milk in saucepan and cook, whisking constantly to prevent lumping, until mixture boils and thickens, about 1 minute. Boil 1 minute, stirring. Remove saucepan from heat; stir in butter and lime peel. Transfer pastry cream to small bowl; cover surface directly with plastic wrap to prevent skin from forming, and refrigerate until cold, at least 1 hour.
5. Spoon pastry cream into baked tart shell and spread evenly. Arrange mango slices on top; place kiwifruit slice in center. Remove tart from side of pan. Place tart, still on pan base, on serving plate. If not serving tart right away, cover and refrigerate up to 2 hours.

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Tips & Techniques

For a bakery perfect–looking crust, the easiest and neatest way to trim dough even with the rim of a tart pan is to run a rolling pin across the top of the pan so that the metal edge cuts through the dough.