Tarte à la mangue 3 (Mango Tart with Pastry Cream and Fresh Mango Slices)
Tarte à la mangue 3 (Mango Tart with Pastry Cream and Fresh Mango Slices) is a traditional Saint Barthélemy recipe for a dessert tart of a Pâte Brisée tart topped with passionfruit pastry cream that's finished slices of fresh mango arranged decoratively on top. The full recipe is presented here and I hope you enjoy this classic Saint Barthélemy version of: Mango Tart with Pastry Cream and Fresh Mango Slices (Tarte à la mangue 3).
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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.
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. Stand the mango ribbons up in the Crème Patissière until the whole pie is filled. I tend to work from the outside towards the centre, cutting the mango ribbons into smaller pieces as the space becomes more confined.
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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