1. Dice butter to soften at room temperature.
2. Put the ingredients of the tart crust into a large bowl, and knead it with your hands to form a soft dough, wrap it with plastic wrap, and let it relax for 30 minutes. (The flour can be low-gluten or medium-gluten. I use normal flour, which is medium-gluten flour.)
3. Divide into small doughs of 30 grams and round them. Can be divided into 13.
4. Squeeze it by hand, put it into the egg tart mold, and press it with your thumb to shape it.
5. Use a fork to make small holes in the bottom to prevent it from bulging during baking.
6. Peel and core the mangoes and dice.
7. Boil 50 grams of sugar and 150 grams of water on low heat until the sugar dissolves, and let cool.
8. Mix evaporated milk, eggs and custard powder.
9. Pour the sugar water and mix well.
10. Sieve twice. Sieving can make the finished product more tender and smooth, while also eliminating bubbles.
11. Put the mangoes in the tart mold.
12. Pour the tart water, 8-9 points full.
13. Put it in the preheated oven and bake for 15 minutes at 430F/220C for the middle and lower level. (The temperature and time are adjusted according to your own oven, and the temperature of the small oven should be lowered.)
14. Baked.
15. Let cool and unmold before eating.
16. Crispy and smooth.
17. Evaporated milk is this kind, not whipped cream. The brand we are familiar with is Sanhua evaporated milk, any brand is fine.
