Mango Tart
1.
Pour whipped cream, milk, powdered sugar, and condensed milk into a measuring cup and stir continuously. Then add starch and four egg yolks (separate the egg yolks in advance). (Attachment: I use powdered sugar to save the step of heating and melting with fine sugar. If you use fine sugar, it is recommended to pour whipped cream, milk, fine sugar, and condensed milk into the pot, stir evenly and heat until the fine sugar is melted and then pour in Add starch and egg yolk after the measuring cup has cooled)
2.
After sieving, the tart water is ready and set aside for later use.
3.
Peel and pit the mangoes and diced for later use. At this time, you can preheat the oven at 180 degrees for 10 minutes.
4.
Place the custard crust on the baking tray, and put the mango in the custard crust.
5.
Pour the egg tart liquid into the measuring cup (the measuring cup is more convenient). Don't pour it too full, or it will overflow when you bake it, just pour 7 minutes full.
6.
Put it into the preheated oven and bake it for about 25 minutes at 180 degrees, until the tart water appears to be burnt. Pay attention to check it at any time during the baking process to avoid baking. Each oven is different. The specific time and temperature are adjusted according to your own oven.
Tips:
1. The tart water only needs to be filled to seven minutes full, otherwise the expansion will overflow when baking.
2. The tart water must be sieved before use, and the taste is delicate.
3. If you don't put mango, it will be the original Portuguese egg tart. You can also add yellow peach and papaya according to your personal taste.
