
Pre-heat the oven to 350 degrees F.
Cream butter with the paddle attachment starting on low speed and increasing to medium speed, scraping down the bowl periodically until smooth & light in color for about 5 minutes.
Combine vanilla extract & lemon zest with the egg yolks and gradually scraping down the bowl and blends until smooth after each addition. Turn off the mixer and add the flour all at once, mix on low speed until just blended, do not over mix.
Turn out the dough onto a lightly floured work surface. Scale the dough as desired, wrap tightly and refrigerate for at least 1 hour before rolling. (The dough can be held under refrigeration or frozen).
Boiled the milk. Beat together egg cornstarch and stevia until it double the size and fluffy. Temper the milk to the egg mixture, return to heat and add butter and vanilla.
Sliced the mango into cubes.
In a saucepan heat mangoes, salt, stevia, rum till mangoes are soft about 1-2 minutes. Thicken with cornstarch shortly, cover & cool.
Ingredients
Directions
Pre-heat the oven to 350 degrees F.
Cream butter with the paddle attachment starting on low speed and increasing to medium speed, scraping down the bowl periodically until smooth & light in color for about 5 minutes.
Combine vanilla extract & lemon zest with the egg yolks and gradually scraping down the bowl and blends until smooth after each addition. Turn off the mixer and add the flour all at once, mix on low speed until just blended, do not over mix.
Turn out the dough onto a lightly floured work surface. Scale the dough as desired, wrap tightly and refrigerate for at least 1 hour before rolling. (The dough can be held under refrigeration or frozen).
Boiled the milk. Beat together egg cornstarch and stevia until it double the size and fluffy. Temper the milk to the egg mixture, return to heat and add butter and vanilla.
Sliced the mango into cubes.
In a saucepan heat mangoes, salt, stevia, rum till mangoes are soft about 1-2 minutes. Thicken with cornstarch shortly, cover & cool.