Sunday, May 8, 2011

Mango Pudding Tart/Mothers Day


Happy Mother's Day to all Mothers who follows my blog. I am in my 7th year of being one and everyday I learn something new on taking up this very challenging role. Sometimes I whine, nag, frustrated and worn down but all in all, motherhood is pretty much the most satisfying duty and undertaking a woman can go through in her life. To see a little child growing up while being involved as a a parent, friend, mentor, authority and problem solver takes all of a mother's love and concentration. A Mother's love can never be compared nor measured by anything and to be able to give it all out is a celebration of unconditional love everyday. My hope for my kids is that they will always think that I am part of their lives no matter how old they are and will always see me as a fun and loving mother despite my occasional nags.

I had nothing in particular to bake but got some lovely Ataulfo Champagne Mangoes from the grocery store. Oh, I love mangoes so much. Luscious, juicy, sweet and tangy at the same time and so bright in color. Always reminds me of my home in Malaysia where most households have a tree or two, taste good with sugar & soy sauce when raw and decadently delicious when they ripened and fall from the tree.



For this tart, I whipped up a pudding like mango filling and spread it into the pre-baked tart case and decorated it randomly with cut mangoes, strawberries, non pareils and heart wafers. Most mango pudding recipes always requires the pureed mango to go through a sieve to remove the fibrous content but I found that absolutely unnecessary and also very tedious of which I was not willing to waste my time on. Hence, this pudding filling is not smooth but very full with mango taste and I am sure no one will complain as the texture complements the crisp and light buttery tart base. It is like eating mango jam on a cookie.

Recipe

Tart Base (to line an 8 inch size round tart pan)
250g All Purpose Flour
170g Cold Butter, cut into smaller pieces
1/2 tsp salt
5 to 7 tbsp cold water

Mango Pudding Filling
1-1/4 cup Pureed Mango flesh (about 2 large Ataulfo Mangoes)
1/4 cup Sugar
3 large eggs
1 large egg yolk
1/2 cup Heavy Cream
2 tsp Corn Starch
Strawberries & Extra mango, cut into small cubes for garnish

Method
Tart Base
1. Sift the flour & salt together.
2. Dop in the butter pieces. Use processor to cut OR use your hands to crumble the butter into the flour. Do not overmix, just enough to coat the flour with butter to yield coarse crumbs.
3. Add in the water, starting with 5 tbsp first. Continue to process on pulse mode or gather with hands till the flour & butter comes together to form a soft dough. Continue to add water by 1 tbsp at each time if too dry. Do not overwork the dough.
4. Form the dough into a disk, cover and let it rest in the fridge for 30 mins. Preheat the oven to 375F. Grease the tart pan with butter.
5. Remove the dough from fridge, roll it out to line the tart pan. Tuck in on the sides with extra thickness. Line the tart dough with aluminum foil and baking beans. Bake for 15 mins.
6. Remove from oven, reduce the temperature to 350F and remove the foil and baking beans. Continue to bake for another 10 to 15 mins. Remove from oven and let cool to room temperature.

Mango Pudding Filling
1. Dissolve the cornstarch in the heavy cream.
2. Place the eggs & yolk together with the sugar in another bowl. Whisk till the sugar dissolves.
3. Stir the cornstarch into the heavy cream, bring it to a rolling boil on low heat and continue to stir.
4. Pour half of the heavy cream into the eggs in the bowl and continue to whisk so that the eggs do not curdle.
5. Take this mixture and pour it back into the remaining heavy cream in the pot and keep stirring on low heat till it thickens to coat the back of the spoon (like custard). Remove from heat. Continue to stir for another 5 mins, add in the mango puree. Fold to combine.
6. Let the mixture cool to room temperature and spoon into the pre-baked tart case. Smooth out with a large icing spatula.
7. Cover and let the tart rest in the fridge for 2 hours or overnight. Decorate with mango pieces.

Serves: 8 person
 

1 comment:

Cooking Gallery said...

I love mango pudding but have never eaten it like this, how creative...! I love the idea :).

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