Mango Tart

10 Apr

Yields1 Serving
INGREDIENTS
Mango Filling
 3 Sweet mango
 2 tbsp Butter
 2 tsp Stevia Sweet & Fit
 1 pinch Salt
 1 tbsp Rum
Rich Short Dough
 350 g Stevia
 907 g Soft Butter
 5 ml Vanilla extract
 3 g Lemon zest, grated
 454 g Egg yolks
 1.36 g Flour, sifted
Pastry Cream
 2 cups Fresh milk
 2 Eggs
 35 g Cornstarch
 20 g Stevia
 30 g Butter
 ½ tsp Vanilla Extract
PROCEDURE
For the Tart shell/Rich short Dough:
1

Pre-heat the oven to 350 degrees F.

2

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.

3

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.

4

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).

For Pastry Cream:
5

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.

For Mango Filing:
6

Sliced the mango into cubes.

7

In a saucepan heat mangoes, salt, stevia, rum till mangoes are soft about 1-2 minutes. Thicken with cornstarch shortly, cover & cool.

Ingredients

INGREDIENTS
Mango Filling
 3 Sweet mango
 2 tbsp Butter
 2 tsp Stevia Sweet & Fit
 1 pinch Salt
 1 tbsp Rum
Rich Short Dough
 350 g Stevia
 907 g Soft Butter
 5 ml Vanilla extract
 3 g Lemon zest, grated
 454 g Egg yolks
 1.36 g Flour, sifted
Pastry Cream
 2 cups Fresh milk
 2 Eggs
 35 g Cornstarch
 20 g Stevia
 30 g Butter
 ½ tsp Vanilla Extract

Directions

PROCEDURE
For the Tart shell/Rich short Dough:
1

Pre-heat the oven to 350 degrees F.

2

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.

3

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.

4

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).

For Pastry Cream:
5

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.

For Mango Filing:
6

Sliced the mango into cubes.

7

In a saucepan heat mangoes, salt, stevia, rum till mangoes are soft about 1-2 minutes. Thicken with cornstarch shortly, cover & cool.

Mango Tart