Mango Egg Tart
A crisp and buttery tartlet filled with a creamy mango custard and finished with sweet diced mango.
Allergens: Gluten (Puff Pastry), Eggs, Dairy (Milk and Heavy Cream)
INGREDIENTS:
| 12 circles | Puff pastry, cut into 4” circles |
|---|---|
| ½ cup | Sugar |
| ½ teaspoon | Cornstarch |
| ⅛ teaspoon | Salt |
| 9 | Egg yolks |
| ¼ cup | Milk |
| ½ cup | DOLE® Chef-Ready Frozen Mango Purée, thawed |
| ⅔ cup | Heavy cream |
| ½ teaspoon | Vanilla extract |
| 12 Tablespoons | DOLE® Chef-Ready Cuts Mango Cubes, thawed, for garnish |
DIRECTIONS:
- Preheat oven to 375° F
- Place each circle of puff pastry rounds into 3” wide tart tins.
- In a medium size bowl, whisk together sugar, cornstarch and salt until thoroughly combined.
- Add egg yolks, whisking until creamed. Add in milk, mango purée, heavy cream and vanilla extract ingredients, whisking until well blended.
- In each pastry-lined tin add custard until ¾ from top of pan.
- Bake for 15-20 minutes or until custard is just set.
- Remove from oven and let tart rest at room temperature for 15 minutes or until thoroughly cooled.
TO SERVE:
- Place 1 tart on each serving plate.
- Garnish each tart with 1 Tablespoon mango cubes. Serve immediately.
Yield: 12 portions
