Tarte à la mangue 2 (Mango Tart with Pastry Cream and Mango Custard Filling)
Tarte à la mangue 2 (Mango Tart with Pastry Cream and Mango Custard Filling) is a traditional Saint Barthélemy recipe for a dessert tart of a Pâte Brisée tart topped with passionfruit pastry cream that's finished with a mango custard filling. The full recipe is presented here and I hope you enjoy this classic Saint Barthélemy version of: Mango Tart with Pastry Cream and Mango Custard Filling (Tarte à la mangue 2).
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Mango tart (Tarte à la mangue) is very much a Saint Barthélemy dessert speciality. In fact there are three main types of tart produced on the island: a pastry shell filled decoratively with slices of fresh mango; a pastry shell filled with a mango purée custard and a pastry shell with Crème Patissière (pastry cream) on the base that's topped with mango custard.
This is the second of the three pie types using layers of pastry cream and mango custard filling. I also have the recipe for the mango custard type and the pastry cream and fresh mango slices type.
For the Filling:
1 medium mango, peeled and cubed
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
1 tablespoon lemon juice
1/2 teaspoon grated orange zest
Whilst the pastry is chilling, prepare the Passionfruit Crème Patissière and set aside to cool.
Peel the mangoes and slice into ribbons about 5mm thick.
To assemble, roll out the pastry and use to line a pie or flan dish. Prick the base, fill with baking beans and blind bake for 5 minutes. Remove from the oven and cool.
Pour the Passionfruit Crème Patissière into the base and even out with the back of a spoon. Then pour over the mango custard.
Dust the top of the mangoes with a blend of ground nutmeg and ground cinnamon.
Transfer to the centre of an oven pre-heated to 160C and bake for about 25 minutes, until the pastry is golden and the mango slices are just beginning to caramelize.
Remove from the oven and allow to cool completely then chill in the refrigerator before serving.
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