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    You are in: Home / Recipes / Mango Custard Tart Recipe
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    Mango Custard Tart

    Mango Custard Tart. Photo by 2Bleu

    1/3 Photos of Mango Custard Tart

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    twissis's Note:

    As I continue to enter dessert recipes from our recent cruise, I am seeing a definite & freq trend for make-ahead combos using fruits w/a custard. This recipe from *Carnival Creations* by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) takes us to the far-eastern cuisines of India, Malaysia & Thailand. Altho the recipe suggests the French influence of Napoleon Brandy, my DH would look upon that as a "sinful waste" & I will use a more std cooking brandy. (Times have been estimated & do not include cooling times) *Enjoy* !

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    Ingredients:

    Serves: 8

    Yield:

    Wedge S ...

    Units: US | Metric

    • 1/2 cup sugar
    • 6 tablespoons milk
    • 6 tablespoons whipping cream
    • 3/4 cup mango puree (Tip - 1 ripe med mango will yield about 3/4 cup puree)
    • 2 eggs (lightly beaten)
    • 4 egg yolks (lightly beaten)
    • 1 1/2 tablespoons brandy (Napoleon suggested)
    • 1 pie shell (9-inch, frozen)
    • 1/4 cup whipping cream
    • 1 tablespoon powdered sugar

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      In a sml saucepan, bring sugar, milk & whipping cream to a slow boil over med-heat. Remove from heat & cool slightly.
    3. 3
      Add mango puree, eggs, egg yolks + brandy & whisk till all ingredients are completely mixed together.
    4. 4
      Strain mixture into pie shell, bake 30-35 min or till custard is set, cool completely & refrigerate till ready to serve.
    5. 5
      TO SERVE: In a sml bowl, beat whipping cream & powd sugar till stiff. Cut pie into 8 slices & place on serving dishes. Pipe a whipped cream rosette on ea slice & serve immediately.

    Ratings & Reviews:

    • on September 02, 2012

      35

      Really looked forward to trying this recipe, it smelled wonderful once it had cooled. But everyone at the party commented that it tasted like a overly sweet squash pie. I enjoyed finding a different use for wonderful mangos, but I don't think tart brought out its best flavor. Appreciate you posting the recipe though!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 26, 2013

      25

      It tastes like egg pie. If I hadn't put in the 3/4 C mango puree I wouldn't know it was there. It's a good base to start with, but it needs some work to be a mango tart. Next time I'll try adding 1 1/2 C mango puree and remove an egg yolk.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2009

      55

      If you love mangos and custard, you will love this recipe. I actually goofed and put all the ingredients (yes, eggs and all) into the pot at one time. I kept going, whisking away until the sugar was melted and it was just warm. The mango pureed easily in the food processor and there was no need to strain this into the crust at all. I used a deep dish pie crust, but would recommend a shallower one as it didn't fill the pan. I had this recipe prepped and ready in 5 minutes! I popped it into the oven and in 35 minutes, I had a lovely pie just needing to be chilled. This is a great custard pie with a mild flavor. The light touch of Brandy in the mix and the topping of each slice with whipped cream truly adds to this dessert. Next time I will add shredded coconut for a mango coconut custard pie. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mango Custard Tart

    Serving Size: 1 (106 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 297.2
     
    Calories from Fat 162
    54%
    Total Fat 18.0 g
    27%
    Saturated Fat 7.5 g
    37%
    Cholesterol 156.7 mg
    52%
    Sodium 151.3 mg
    6%
    Total Carbohydrate 27.4 g
    9%
    Dietary Fiber 1.0 g
    4%
    Sugars 15.7 g
    62%
    Protein 5.0 g
    10%

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