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Mango Egg Tart

(2019 Pairings - Asia - China) A crisp and buttery tartlet filled with a creamy mango custard and finished with a sweet diced mango.

Total Time: 1 hour

Servings: 12

Ingredients

12 circles puff pastry sheets

½ cup sugar

½ teaspoon cornstarch

⅛ teaspoon salt

9 egg yolk slightly beaten

¼ cup milk

12 Tablespoons DOLE Chef-Ready Cuts Mango Cubes partially thawed

½ cup mango puree

⅔ cup heavy cream

½ teaspoon vanilla extract

Preheat oven to 375°F.
Cut each puff pastry into 4" circles. Place each circle of puff pastry rounds into 3" wide tart tins.
In a medium bowl, whisk together sugar, cornstarch and salt until thoroughly combined.
Add egg yolks, whisking until creamed. Add in milk, mango puree, heavy cream and vanilla extract, whisking until well blended.
In each pastry-lined tin add custard 3/4 from the 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.
Place one tart on each serving plate. Garnish with 1 Tablespoon mango cubes. Serve immediately.