Fresh Mango Mini Tarts
The Florida Mangoes are in season and they are delicious! Fragrant, large, and brightly colored, the Tommy Atkins mango is the most popular variety seen in the grocery stores and at farmers markets. Mangoes are at their peak from June-September.
When picking a mango, choose one that is firm but the outer skin gives when gently pushed. The aroma should be sweet and tropical, and the coloring should be consistent throughout the fruit, ranging from bright red to a deep orange. Mangoes can be utilized in many applications from a savory and spicy mango salsa to a sweet and juicy tropical fruit salad. When in season, the most delicious and unique way to let the fruit shine is in a sweet and creamy mango tart.
The crisp and buttery texture of the pie dough compliments the sweet and creamy texture of the homemade vanilla pastry cream. Of course, homemade vanilla pastry cream would simply not be as delicious without the addition of our plump and delicious Tahitian vanilla beans. Our Tahitian vanilla beans are among the finest in the world, plump and chock-full of vanilla bean caviar. Each and every application in which you use our beans will bring your creation to a whole new level. Our Tahitian vanilla beans are some of the best in the world. You can be assured that our beans are the real deal!
Fresh Mango Mini Tarts
Yields 8- 2.5 inch x 3/4 inch tarts
Vanilla Pastry Cream
Yield: 19 ounces
- 12 oz whole milk
- 3 oz sugar
- 1 oz cornstarch
- 1 1/2 oz eggs
- 1 oz egg yolks
- 1/2 ounce butter, salted at room temperature
- 1/4 tsp salt
- 1 Tahitian vanilla bean (split and scraped)
- 2 refrigerated pre-made pie crusts (1 box has 2-crusts)
- 2 ripe mangoes (sliced)
In a medium sized saucepan bring milk and half of the sugar to a simmer over high heat.
Whisk together the eggs, egg yolks, sugar, salt, vanilla bean scrapings and cornstarch in a small bowl. Be sure there are no lumps from the cornstarch.
Whisk a small amount of the hot milk mixture into the egg mixture. Continue until all the hot milk has been incorporated. Return the tempered egg mixture to the saucepan.
Bring custard to a low boil and cook at a boil for 2 minutes, stirring constantly with the whisk.
Turn heat off and whisk in butter, strain through a fine mesh strainer into a bowl. Let cool slightly and cover the surface of the custard with plastic wrap. Chill overnight.
Pre-heat oven to 350 degrees.
Pre-made refrigerated pie crusts- Cut circles 1 inch larger than the top of the tart pans. Gently push dough into the bottom of the pan and up the sides. Remove any excess from the top. Bake at 350 degrees for 20-25 minutes until light golden brown. Cool to room temp. and remove from pans.
Slice mango into thin strips, place 2 tbsp. of vanilla pastry cream into the tart shells, arrange the mango slices on top. Serve and enjoy!