Monday, June 25, 2012

Mango Custard Tart


Has the Mango season gone? If shaken from sleep I would ask; may be my family thought that. Yeah I have eaten that many Mangoes, the Hapoos kind only! Full paisa vasool and like starved people we got back to Hapoos with a vengeance. It was almost like we were back from Hapoos exile, back to Mumbai and as much Hapoos as we want.

So I never really had time to make anything with Mangoes. Who cooks with Hapoos? It has too be bitten into and licked to the core or pulped with hand, no destruction in blender please. At the most it can be cubed for more civil consumption.

Just recently I started following a blog that has the essence of Bangalore though the author lives in Mumbai. Note to self: Am I missing Banglore already? Anushruti got me with that farewell to mango season song, I echoed it instantly. This recipe suited best my criteria of not cooking a fruit so revered. Thanks to her for this inspiration to make a crowd pleasing Tart.

I used her recipe for the Tart shell but I used ghee instead of butter. The custard recipe from the packet of Crown Custard powder and then gave it my spin. Trying to impress people at home with some artistry huh!

Ingredients

For the Tart shell

1 cup plain flour
1/2 cup whole wheat flour
1/2 cup ghee
2 tbsp sugar
1 tsp lime juice
5 to 6 tbsp icy cold water


Mix both the flours together in a bowl. Rub in the ghee and sugar till crumbly.

Sprinkle the lime juice and the water and knead into a ball.

Chill for about 30 minutes in the fridge, the ball wrapped in cling film.

Roll out the dough to 1/8 inch thick. With the recipe it was exact dough for the 7 inch Tart pan that I used!

Prick with a fork all over and bake in a preheated oven at about 180 deg C for about 25 minutes or till it leaves the edges of the pan and looks like a golden lace.

Allow to cool completely.


For the Mango Pulp

Wash, peel and pulp a ripe Hapoos Mango. It must be only Hapoos! Yes I am a Hapoos fanatic, accepted.

For the Custard
Follow the recipe on the Custard Powder Pack. I used Vanilla flavor Crown brand.

2 heaped tablespoons in 1/4 litre milk is the proportion that I used. Cook as per instructions and let it cool for 10 mins.

Then pour the custard into the Tart shell. Let it settle and level into the shell.

For the Marble Effect Design

Spoon the Hapoos pulp. Just one spoon for one blotch, onto the custard. Run a knife and swirl around merrily. Feel proud like a great artist, an abstract one. Only you know how easy that was while you let everyone Ooh! Ah!

Leave it to Chill in the fridge for as long as you want. We did not have patience, it chilled for an hour until dinner got made and out it came to please the crowd.

Wipe your drool, pick up that napkin...


9 comments:

  1. Anjali the tart looks super yummy.

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  2. So tempting and droolworthy tart, simply inviting.

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  3. LOL! Loved the happy tone of this post and the pattern on the tart looks beautiful. Since this is a no bake recipe I was wondering how a biscuit crumb crust would go with this? Also, would the custard stand on its own when we cut a slice?

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    Replies
    1. Hey ! I made you laugh! It must be the mango effect, it's the sunniest fruit in every way. Actually it should like in a cheesecake, the biscuit crumbs is a great idea. The trick for the custard to be sliceable is you must make a firm custard like in caramel custard and not pourable custard dressing. Do try it and let me know.

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    2. Sounds great! So if I continue cooking the custard would it firm up or adding more custard powder to the milk shall do the trick?

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    3. 0.5 tablespoon more will make it cuttable

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  4. I was very pleased to find this site.I wanted to thank you for this great read I definitely enjoying every little bit of it and I have you bookmarked to check out new stuff you post.

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  5. Irrestible, have to make it to relish it, thaks for the post, dear :)

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