Fresh Mango Custard Tarts

Fresh Mango Custard Tarts


    12 tartlet molds (each 5 cm/2 in in diameter) or small cupcake molds

    Whipped cream, for topping (optional)

    50 g (½ cup) grated coconut, dry-roasted, to garnish (optional)

    Pastry

    150 g (1 cup) flour

    50 g (¼ cup) sugar

    125 ml (½ cup) melted butter or shortening

    ½ egg, beaten

    2 tablespoons thick coconut milk

    1 teaspoon pandanus, vanilla, jasmine or rose essence

    Filling

    2 large or 3 medium ripe mangoes (about 500 g/1 lb in total), peeled, sliced

    100 g (½ cup) sugar

    250 ml (1 cup) thick coconut milk

    60 g (½ cup) roasted unsalted cashew nuts, halved (optional)

    2½ egg, beaten

    ½ teaspoon freshly grated ginger

    ½ teaspoon ground cinnamon



   
    1 Make the Pastry by combining all the ingredients in a mixing bowl and mixing well. Flour your hands and knead the mixture to a smooth dough on a floured surface. Using a rolling pin, roll the dough to a thin sheet, 3 mm (⅛ in) thick. From the dough sheet, cut out circles large enough to line the tartlet or cupcake molds. Flour each mold and line with a dough circle.

    2 Preheat the oven to 210°C (420°F).

    3 To make the Filling, process the mango slices to a puree in a blender. Whisk the sugar and coconut milk in a mixing bowl until the sugar is dissolved. Stir in the mango puree and cashew nuts, then add the eggs, ginger and cinnamon, and beat to mix well.

    4 Spoon the Filling into each tartlet pan to almost full. Bake in the oven at 210°C (440°F) for about 10 minutes, then reduce the heat to 150°C (300°F) and bake for another 20 to 25 minutes, until the custard is set. Remove and set aside to cool.

    5 Chill in the refrigerator for about 30 minutes. Top each tart with some whipped cream and garnish with grated coconut (if desired). Serve warm or at room temperature.

    To save time, you may use the ready made pie crust or fib pastry instead of making your own.

    Serves 6

    Preparation time: 30 mins + 30 mins chilling

    Cooking time: 25 mins