Mango custard tart with orange-blossom water

Mango custard tart with orange-blossom water

By
From
Moorish
Serves
10
Photographer
Mark Roper

Few things are more delightful than a simple custard tart, shivering and pale, with a dusting of grated nutmeg on top. This version is more bold and brassy – the mangoes make it egg-yolk yellow, rather than primrose-pale, and add a rich caramel sweet tropical fruitiness. Serve garnished with slices of chilled mango for a further touch of the exotic.

Pastry

Ingredients

Quantity Ingredient
125g plain flour
50g caster sugar
70g unsalted butter, chilled
1 egg, chilled
1-2 tablespoons cold milk

Filling

Quantity Ingredient
2 small mangoes, fleshed
1 lemon, juiced
5 eggs, whole
2 egg yolks
175g caster sugar
400ml pure cream
1/2 teaspoon orange-blossom water
freshly grated nutmeg

Method

  1. Grease a deep 20 cm tart ring.
  2. To make the pastry, place the flour, sugar and butter in the bowl of a food processor, and put the whole thing (blade included) into the freezer for 10 minutes. Remove and quickly pulse the ingredients to the texture of fine sand. Add the egg and pulse again in quick bursts. Then add 1 tablespoon of the milk and pulse, adding the second if required. The mix will probably still look like buttery crumbs, but if you squeeze a little in your hand it should come together as a dough. Tip it out of the bowl and shape into a ball. Wrap in cling film and refrigerate for an hour.
  3. After chilling, roll out the pastry fairly thinly on a well-floured work surface, then lift it onto the tart ring and gently press into shape. Trim the edges and return to the refrigerator for another hour.
  4. When ready to blind-bake the tart, preheat the oven to 180°C. Line the tart with foil, fill with baking beans, place it on a baking sheet and cook for 10 minutes. Then remove the foil and beans and cook the shell for a further 10 minutes, or until the pastry has turned a pale golden colour.
  5. To make the filling, first purée the mango flesh with the lemon juice. Then, whisk the eggs and yolks with the sugar until well combined. Put the cream in a saucepan and heat it to just under boiling point, then pour it over the eggs, whisking well. Now add the mango purée and orange-blossom water, mix until thoroughly combined, then strain through a sieve.
  6. Lower the oven to 150°C.
  7. Very carefully pour the filling into the tart shell, gently push it back into the oven and bake for 30–40 minutes, or until the filling is just set to a thick consistency.
  8. Allow the tart to cool, then dust with nutmeg. Serve with slices of chilled fresh mangoes and pouring cream.
Tags:
Malouf
Greg
Lucy
Moorish
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