Mango Tart

Ingredients

Crust

All Purpose Flour - 1 1/4 cups

Powdered sugar - 1/4 cup

Cold butter cubes - 8 tbsp

Cold water - 3 tbsp

Lime Cream

Egg yolks - 3

Milk - 1 cup

Butter - 2 tbsp

Sugar - 1/3 cup

Cornstarch - 2 tbsp

Lime zest - 1 tsp

Fruit Topping

Mangoes (peeled and thinly sliced) - 2 medium

Method

Crust

In a bowl or a food processor, combine the flour and sugar. Add the butter and blend until the mixture resemble breadcrumbs. Add the cold water, 1 tbsp at a time and blend till clumps form. At this point, you can use your hands or a spatula to bring the dough together into a ball. Flatten it into a disk and wrap it in a plastic wrap. Refrigerate for an hour.
Preheat oven to 400°F
On a lightly floured surface, roll the dough into a 11'' circle. Put it onto a 9"*11" round tart pan with a bottom that can be removed. Press the dough onto the pan. Make sure you press the sides up to. Trim the excess dough to level with the rim of the pan. Freeze it for about 15 minutes.
Use a foil to line the tart shell. Fill it with pie weights or dry beans. Bake for 15-20 minutes. Remove the weights and foil, and continue to bake till it turns light gold. Cover the rim of the tart shell with foil if it browns too quickly. Cool it in the pan for half an hour.

Lime Cream

In a saucepan, heat milk till it simmers, on medium heat.
In a small bowl, whisk the yolks and sugar till well blended. Mix in the cornstarch till smooth.
Pour half of the milk into the yolk mixture, while continuously beating it.
Pour the egg yolk mixture into the remaining milk in the saucepan and keep whisking it, while on heat to avoid lumps. Let it boil and thicken. Once it boils, stir on heat for another minute.
Take the saucepan off the heat and mix in the butter and lime zest.
Transfer the cream into another bowl, fill it to the brim and cover it with a plastic wrap. Refrigerate for an hour.
Spoon the cream into the baked tart shell. Spread it evenly.
Garnish with the mango slices.

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