Challenging Arts & Crafts

Mango Tart





Note: I ´m having a hard time removing the onion part of the link, sorry guys but the blog on the onion harvest is on the post prior to this one.



A puff pastry is always available  in my fridge, whether fresh or frozen. You never know when visitors are coming instantly. I couldn´t  imagine myself kneading the dough for so long and since supermarkets are offering these pastry, I don´t think that I will ever make this myself..This ready made puff pastry is actually as excellent as in your own handmade, really!

The same as with other quick sweet or desserts to bakem I just have to try it this time with riped mangoes. and below is how I made this...




Mango Tart

Ingredients : 

1 pack filo puff pastry
400 gr Mascarpone cheese
100 grams sugar ( I used 6 tbsp stevia powder as sugar        substitute
1 ripe mango
2 tsp rind of lemon (I used organic lemon)
3 tbsp dark sugar
1 egg yolk
butter to coat the pie form




Preparation:

1.
Preheat oven to 180°C. Coat  the pie form with butter and spread the pastry onto the pie form covering all the inner surface of the form. Cut the excess pastry for later use as cake grid...

Tuck the excess dough towards the inner direction of the form folding it so that all sides become thicker than the rest of the pastry. 

Prick the middle part of the dough with a fork and bake the crust for about 10 minutes in the preheated oven of 180°C until the pastry becomes golden brown. 
Remove from oven and set aside to cool down a bit.


2. 
Peel & slice the mango thinly in elongated form 
and  spread  the pieces in an oven tray lined with baking parchment. springkle the dark sugar on top of the mango pieces and bake for about 20 minutes or until the sugar begins to caramelize and turn golden brown in color. 
Take out the caramelized mango and set aside..

3. 
Combine the Mascarpone, lemon rind and the sugar, mix  properly until well blended. Spread the mixture on the crust and place the caramelized mango on top of the mascarpone pressing the pieces a bit so the pieces settle down.

Meanwhile, cut the excess pastry into strips to be used  as tart grid and set it as topping for the tart. Brush the pastry top with the beaten egg yolk  to give a golden color during the baking process. Bake the tart for 20-30 minutes at 180°C. 







If you want the top crust lighter in shade, you can cover the top of the form with an aluminum foil , removing it 10 minutes before the end of teh baking process. 






This can be served hot or cold in your tea or coffee party...

Happy Baking!