Mango and Ginger Cream Tart

[migration] empty title 141 Author: Canadian Living Credits: [migration] empty title 141

Although neither is native to Australia, ginger and mangoes cultivated Down Under have come to be known for their high quality. And they pair up perfectly in this delicious dessert. You can also make it in a 9-inch (23 cm) round fluted tart pan with removable bottom.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2003

Ingredients

  • 1 mango
  • 1 tablespoon apple jelly
Ginger Cream:
  • 1 cup milk
  • 1 egg
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cornstarch
  • 4 teaspoons minced candied ginger
  • 2 teaspoons butter
  • 1 teaspoon vanilla
Pastry:
  • 1 1/4 cup all-purpose flour
  • 1 1/2 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1/3 cup cold unsalted butter cubed
  • 1/4 cup whipping cream

Method

Ginger Cream: In small saucepan, heat milk over medium heat until bubbles appear around edge. Meanwhile, in bowl, whisk together egg, sugar, flour and cornstarch; gradually whisk in milk. Return to saucepan; cook over medium heat, whisking, just until thickened enough to mound on spoon, about 5 minutes.

Remove from heat; stir in ginger, butter and vanilla. Scrape into clean bowl; place plastic wrap directly on surface and refrigerate until chilled, at least 3 hours. (Make-ahead: Refrigerate for up to 12 hours.)

Pastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Drizzle with cream, tossing with fork until dough clumps together. Turn out onto floured work surface. Press into smooth ball; flatten into disc. Wrap in plastic wrap and refrigerate until firm, about 30 minutes.

On lightly floured surface, roll out pastry to 16 x 7-in (40 cm x 18 cm) rectangle; fit into 13 x 4-in (32.5 cm x 10 cm) fluted tart pan with removable bottom. Trim edge to 1/2 -in (1 cm) overhang; fold inside and press to adhere and form smooth edge. Refrigerate for 30 minutes.

With fork, prick pastry all over. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until firm and edge is light golden, about 15 minutes. Remove weights and foil. Bake until bottom is golden, about 10 minutes. Let cool in pan on rack. (Make-ahead: Store, uncovered, for up to 1 day.)

Meanwhile, lay mango narrow side up on cutting board; cut flesh from each side. Cut flesh lengthwise into 1/8-in (3 mm) thick slices.

Spoon ginger cream into pie shell, smoothing top; cover with overlapping mango slices. (Make-ahead: Refrigerate for up to 1 hour.) Just before serving, melt apple jelly with 1 tsp (5 mL) water; brush over fruit.


Nutritional facts Per serving: about

  • Sodium 111 mg
  • Protein 4 g
  • Calories 263.0
  • Total fat 13 g
  • Cholesterol 59 mg
  • Saturated fat 8 g
  • Total carbohydrate 33 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mango and Ginger Cream Tart

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