Vietnamese · Dessert
Mango Custard Tart
A Vietnamese-inflected riff on the French tart shell, filled with a silky coconut-mango custard and finished with fresh mango fans brushed with lime for shine and a tart lift against the sweet filling.
$1
35 minsPrep
30 minsCook
140 minsTotal
MediumLevel
Nutrition per serving
293Calories
5.2gProtein
16.6gFat
31.5gCarbs
13.2gSugar
1.1gFiber
284mgSodium
124mgChol
10.7gSat Fat
174mgPotassium
50mgCalcium
1.6mgIron
0.2mcgVitamin B12
13mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Vietnamese Iced Coffee with Sweetened Condensed Milk
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into flour, sugar and salt until it resembles coarse breadcrumbs, then bind with iced water into a dough; flatten, wrap and chill for 30 minutes.
2
Roll the dough thin and line two 8cm individual tart tins, prick the bases with a fork and chill a further 15 minutes.
3
Blind bake the tart shells at 180°C (350°F) for 12 minutes with baking beans, then remove beans and bake a further 5 minutes until pale gold; cool on a wire rack.
4
Whisk egg yolk with coconut milk, condensed milk, pureed mango and vanilla extract until smooth, then strain through a sieve to remove any fibres.
5
Pour the mango custard into the baked shells and bake at 160°C (320°F) for 15-18 minutes until just set with a slight wobble in the centre.
6
Cool the tarts fully to room temperature, then chill for at least 1 hour until fully set.
7
Fan thin slices of fresh mango over the top of each tart and brush lightly with lime juice to glaze before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour
- 22g22g Butter, cold, cubed
- 6g6g Sugar White
- 1g1g Salt
- 10g10g Water, iced
- 18g18g Egg Yolk
- 35g35g Coconut Milk
- 18g18g Condensed Milk
- 25g25g Mango, pureed into custard
- 2g2g Vanilla Extract
- 40g40g Mango, sliced thin, fanned on top, garnish, 1
- 4g4g Lime Juice, brushed over mango to glaze, 1
