Mango Blueberry Tart

Tart and Fresh.

Two of my favorite things in this baking world. 

Makes: 1 large tart, or a medium one and some small ones, or a lot of small ones. 

Takes About: 2 hours

Difficulty: 2 out of 5 

Prep: 

Butter all the tart pans extremely well. 

Ingredients: 

- Pie Shell:

1 egg

110 grams of powdered sugar

260 grams all-purpose flour

125 grams unsalted butter - cold and cubed 

- Pastry Cream:

3 egg yolks - the egg whites will not be used in this recipe 

50 grams powdered sugar

1 teaspoon vanilla extract

300 milliliter milk

4 tablespoons flour

- Topping

2-3 very ripe mangos

150 grams blueberries

Instructions: 

- Step 1 - Start the Pastry Shell

In a large bowl, whisk together the egg and the 110 grams of powdered sugar until smooth.

- Step 2 - Add in Flour

Add the 260 grams of flour to the egg and sugar mixture and mix with a wooden spoon until the batter starts to comes together. Once it becomes hard to mix with a spoon, mix the batter together with your hands until it starts to clump together and feel like sand. 

- Step 3 - Press in Butter

Dump the egg, sugar, and flour mixture onto the counter and add the 125 grams of cubed butter to the top of the sandy mixture. 

Press and knead the butter into the the flour mixture until a smooth dough starts to form. This does take some time, but it will starts to come together after 5-10 minutes of kneading. 

If it feels super sticky, add a little flour, but make sure not too add too much.

- Step 4 - Wrap and Refrigerate

Once a sold smooth ball has been formed, wrap it is cling wrap and place in the refrigerator for 1 hour.  

- Step 5 - Start the Pastry Cream

As the pastry dough is resting in the refrigerator, start the pastry cream.

Whisk the 3 egg yolks and 50 grams of powdered sugar until the mixture becomes lighter in color and there are no powdered sugar clumps.

Add the 4 tablespoons of flour and mix until well combined. 

- Step 6 - Heat Milk

In a medium saucepan on low-medium heat, stirring consistently, bring 300 milliliters of milk and 1 teaspoon vanilla extract to a simmer.

 - Step 7 - Temper the Egg and Sugar Mixture

Do not rush this part. Take a deep breath and prepare to move quickly, but also steady. 

Pour a splash (1/5) of the hot milk into the egg and sugar mixture, stirring consistently for about 30 seconds or until the mixture seems well combined. If the milk is not stirred in quick enough the egg will begin to cook and the cream will become clumpy. 

Once the splash of milk has been mixed well with the egg and sugar mixture, pour the mixture into the pot containing the remaining milk - keep it on the medium heat.

Again, stir quickly until the cream becomes thick.

When it starts to boil, let it boil for about 30 seconds (still stirring) until the cream seems to look more like pastry cream, then pull off the heat. 

- Step 8 - Cover and Refrigerate

Now that the cream has thickened, pour the cream into a shallow bowl, cover with cling wrap (pressing it down against the cream), and refrigerate until cold. 

- Step 9 - Bake the Pastry Shell

Preheat the oven to 355 degrees F.

Flour a counter space and roll the pastry out until it is about 1/8 inch thick.

- Step 10 - Press the Pastry

Fold the pastry over top the tart pans and press the pastry down into the molds carefully. 

Cut the excess pastry dough off the edges. 

- Step 11 - Poke and Bake

Using a fork, poke holes into the bottom of the pastry and bake for 25 minutes or until golden brown.

Cool completely before adding pastry cream and fruit. 

- Step 12 - Start Fruit Filling

Place 2-3 pealed and pitted mangoes into a food processor until the mixture is smooth.

- Step 13 - Fill the Tart with Pastry Cream

The pastry shell and pastry cream need to be completely cooled to do this step. If it is not, wait. 

Spoon the pastry cream into the pastry shell.

If filling multiple pastry shells, just spread the pastry cream out evenly between all the pastry shells.

- Step 14 - Fill the Tart with Fruit

Spoon about the same amount of pureed mango on top of the pastry cream carefully. 

- Step 15 - Add Blueberries 

Place blueberries in a decorative patterns on top of the mango puree.

- Step 16 - Enjoy!

Enjoy this tasty and refreshing tart at anytime - breakfast, lunch, dinner, or dessert. 

But, when you are not eating it, be sure to remember to place it in the fridge.  

Recipe adapted from The Blue Dressgirl's mango and blueberry pie.