Mango Tart

Mango Tart

1. Mix the high-gluten flour and low-gluten flour and mix well.

2. Add butter that has softened at room temperature.

3. Add salt again.

4. Knead it into bread crumbs with both hands.

5. Then lightly grab into a ball, wrap it with plastic wrap, and put it in the refrigerator for half an hour.

6. The butter used for wrapping does not need to be softened at room temperature. Put the butter in a fresh-keeping bag and roll it into a 5mm thick sheet with a rolling pin. Then refrigerate.

7. Take out the refrigerated dough and use a rolling pin to roll it into a 4-5mm thick rectangular dough sheet, which is almost twice the size of butter.

8. Place the frozen butter slice in the center of the dough slice.

9. Fold the two sides of the dough to the middle, and then pinch the seal tightly, paying attention to pinch tightly all around.

10. Then roll it into a rectangle with a rolling pin.

11. Fold the sides toward the middle again.

12. Then fold it in half, just like folding a quilt. This process of folding the quilt should be repeated 3 times, and after each folding, put it in the refrigerator for half an hour.

13. After the third quilt is folded, take it out and use a rolling pin to roll it into a 3mm thick dough sheet.

14. Cut off the uneven edges.

15. Then roll it up from one side and roll it a little tighter.

16. After rolling, wrap in plastic wrap and refrigerate.

17. Prepare egg tart liquid. Mix the whipped cream and milk into the pot, add powdered sugar, or use sugar instead.

18. Cook on medium-low heat until the edges bubbling, then turn off the heat, and stir until the powdered sugar is completely melted. Then let it cool.

19. Add low-gluten flour to the egg yolk and mix well.

20. Pour the cooled milk liquid into the egg yolk paste and stir evenly while pouring.

21. Then sift it again. Then the egg tart liquid is ready.

22. Cut the mango into diced mangoes.

23. Take out the custard crust that has been refrigerated to firmness, cut into small pieces, and then stand it on the chopping board and squeeze it with your palm.

24. Then use a rolling pin to roll it into a 3-4mm thick disc,

25. Just spread in the egg tart mold.

26. Add diced mango.

27. Pour in the egg tart liquid, 8 minutes full. Preheat the oven in advance. Bake at 190 degrees for 25 minutes, and you are ready to enjoy!

Tips:

The production process of the custard crust is more troublesome, so you can make more at one time. If you don't use it up at a time, you can freeze it and store it in the refrigerator one night in advance.
The baking temperature and time are based on your own oven. Observe more and bake it until there are burnt spots on the surface of the tart.