Mango Tart

Mango Tart

1. First make the tart crust: Put the flour and butter in the main ingredients into a basin together, use the butter as it is frozen, without defrosting

2. Repeatedly knead it with hands to form small particles, resembling corn grits

3. Add water and salt to form a dough, make a cross on the dough with a knife, then cover with plastic wrap, refrigerate for half an hour, let the dough relax

4. The loose dough was rolled out a bit, and I rolled it into a round shape. In fact, it is most convenient to roll it into four corners. The flaky butter is softened in advance to the same softness and hardness as the dough, which is easier to operate.

5. Bao Yanshi

6. Press it with a rolling pin first, don't roll it directly, it will be more even if you press it first and then roll it

7. Then fold it in half, wrap it in plastic wrap and keep refrigerating for about half an hour

8. Take it out and roll it out again, and continue to refrigerate and relax for about half an hour. This action is done 3 times in total.

9. Finally, roll it out again, and roll it into a large piece with a thickness of about 3 mm, sprinkle a little bit of high-gluten flour on the surface

10. Roll up from one side and cut into small pieces

11. Take a small dough, put it in the egg tart mold, and then push it from the middle to the side with your thumb, paying attention to the side to be thicker, the result of this is good, the layer is obvious

12. I always make more of them at one time. If I don’t use them up, I just move them to the tin foil egg tart mold, stack them up and freeze them in the refrigerator. When I use them, I can use them directly.

13. Next, make tart water. Mix the milk with starch and sugar thoroughly

14. Then boil on low heat and remove from heat

15. Beat the egg yolks and slowly pour into the milk liquid, stirring quickly while pouring, to prevent the egg yolks from clumping

16. Well-stirred egg and milk liquid

17. Add condensed milk and stir well

18. Add whipped cream and stir well

19. Sift the tart water to make the finished product more delicate

20. Diced mango

21. Put the diced mango into the tart crust first

22. Pour the sifted tart water.

23. Preheat the oven at 200 degrees for 5 minutes

24. Bake in the oven for 15 minutes

25. When the tart is roasted, the water rises high, and you can see the gurgling roll

26. The baked egg tarts came out of the oven, and when they were just taken out, the egg tarts were still bulging.

27. It will collapse a lot after cooling. Personally, it’s best to eat while it’s hot

Tips:

The flaky butter used in the custard crust is a kind of butter specially used for meringue, and the effect of shortening and layering is better than that of butter block. But be sure to buy animal butter flakes. Don’t buy plants. Plants are artificial and contain trans fatty acids.