Mango season is here! And this “rose-like” mango tart is pleasing to the eye and palate. Slice after slice you will taste the sweet juicy mango. And it’s the only rose that doesn’t prick! 😉
Ingredients for Tart
- 12 tablespoons cold butter (cubed)
- 1/4 cup confectioners’ sugar
- 2 cups all-purpose flour
- 2 egg yolks
- 2 tablespoons cold water
- In a food processor, combine the flour and confectioners’ sugar and pulse until well combined. Add the butter, egg yolks, and water and process until the dough forms a ball.
- Dump onto a surface dusted with flour and shape into a flat disk. Place in the center of an 10-inch round loose-bottom tart pan and press evenly over the bottom of the pan with your fingers, then work the dough up the sides with your thumbs making sure that the finished edge is flat. Using a fork, prick all over the bottom of the crust and chill for 15 minutes.
- Meanwhile, preheat oven to 400 degrees F.
- Once chilled, bake in preheated oven for 15-18 minutes.
- Let cool and make the filling!
Ingredients for the Cognac Cream Filling
- 1 cup milk
- 3 egg yolks
- 1/4 cup maple syrup/sugar
- 1 tablespoon starch
- 1 tablespoon cognac
- Combine yolks and maple syrup in the bowl of an electric mixer. Beat on medium-high until mixture is pale yellow and thick, 3 minutes. Reduce speed, sprinkle in cornstarch, and beat until well combined.
- At the same time, pour milk into a medium saucepan and bring almost to a boil. Remove from the heat.
- With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture and beat until smooth.
- Pour the mixture back into the pan over low heat and whisk until the mixture begins to thicken, about 5 minutes.
- Transfer to a bowl and stir in cognac.
- Place plastic wrap directly on the custard and refrigerate until cold, about 20-30 minutes.
Once cream has cooled, pour it into the tart shell and arrange the mango slices, starting at the edge working towards the center.