Raw Caramel CakeApril 11, 2018
På vej til sundhedJune 5, 2018
Mango Tart is an absolute must-bake for the spring weekend. Perfect for the relaxing evening, while enjoying the long sunsets with your friends and family.
Includes adds for the new passion fruit marzipan from Odense Marcipan.
ango is my current obsession. Tastes delicious in smoothies and desserts. I'm so in love with the taste and the beautiful sunny color.
This tart is a perfect spring treat. Deliciously balanced, with a silky smooth creme patisserie, mango jam and fresh mango slices. Try it and you won't regret!
In a bowl of a stand mixer with the K attachment, mix all crust ingredients.
Form a bowl, wrap in foil and chill in the fridge for 30 min.
In the meantime preheat the oven to 190°C.
Grease a tart pan. Roll out the chilled dough and transfer it into the pan. Using your fingers, press it into the pan in an even layer to form the base and sides of the tart crust. Using a fork, prick all over the bottom of the crust.
Bake for 15 min, until golden brown. Remove from the oven and cool completely.
In a medium bowl, whisk together the egg yolks and sugar until well combined. Sift the flour and cornstarch into the bowl with the eggs. Whisk until smooth.
Add the milk to a medium saucepan. Add vanilla sugar and bring the mixture to a boil just until the milk starts to foam. Remove the milk mixture from the heat, and then very slowly whisk the milk into the egg mixture, whisking constantly to prevent curdling.
Pour the mixture into a medium saucepan set over medium heat. Cook it, whisking constantly, until it comes to a boil. Once it boils, continue whisking constantly until it thickens. Immediately pour the mixture into a clean bowl and cover it with plastic wrap so that the plastic wrap is touching the pastry cream. Cool until room temperature.
Spread the jam over the crust shell and pour the filling over. Arrange the mango slices on top. Slice and serve the tart immediately or store it, covered in plastic wrap, in the fridge for a maximum 2 days.