Homemade Sweet and Sour Mango Sauce—[mango Butter Tart]

Homemade Sweet and Sour Mango Sauce—[mango Butter Tart]

1. Cut the mango into small cubes, add 200ML of water to the mango diced, and then turn to low heat and continue to cook for five minutes

2. Add corn starch to 30ML water and mix thoroughly

3. Add to the mango cubes and continue to stir on low heat until the mango liquid becomes viscous

4. At this time, you can turn off the heat, add fine sugar and refined salt to the cooked mango liquid, squeeze in the lemon juice and stir until the mixture is melted

5. Then add the softened butter and continue to mix until the butter is completely melted, and the mango sauce is ready, let it cool completely and set aside

6. Take out the puff pastry and roll it into small rolls and divide them into small squeezers

7. Dip dry flour on one side, and put the floured side up in the tart mold

8. Use two thumbs to evenly squeeze the egg tart skin into the shape of an egg tart mold. The bottom should be thinner

9. The pinched egg tart crust rests and relaxes for 15 minutes

10. Place the loose egg tart crust on the baking tray

11. Take out the cooled mango sauce for later use

12. Spoon the mango sauce into the tart crust with a spoon.

13. Spoon all the mango sauce bead tarts into the preheated oven and heat up and down at 180 degrees for 15 minutes

Tips:

1: Choose mangoes with delicate skin and dark color. Such mangoes are fresh and ripe. Don't pick a greenish mango because it is not fully mature. For mangoes with a little wrinkled skin, don't choose them because they are not fresh. On the contrary, this mango is sweeter. Although it has been left for a period of time, the excess water evaporates and the sugar remains in the pulp, so the mango at this time is the sweetest and most smooth in taste.

2: After the mango sauce is ready, place it to cool, or put it in the refrigerator to cool down

3: The mango jam can be half full into the tart, and the mango jam will not overflow the edge of the tart crust when baking.

4: When pinching the crust of the egg tart, try to pinch the bottom to be thinner, so that the bottom layer can be baked crispy and will not affect the taste

5: The jam can be prepared according to the fruit you like, and the water should be increased or decreased according to the amount of water produced by the selected fruit. If it is too thin, you can increase the amount of corn starch.

6: If you use coarse granulated sugar, you can add it while the mangoes and water are boiled, and the fine granulated sugar can be added until the mango liquid is thick.

7: Melaleuca puff pastry can be made first when it’s okay, roll it up and put it in the refrigerator, and then take it out to soften it and use it when it’s done. It can be stored for about a week.