Mango Tart Flan-French Style
This recipe combines the creaminess of a French Flan with the fruity flavor of mango and a buttery tart.
Equipment
- 9.5-11 inch Pie Tart
Ingredients
- 1 tart crust recipe see notes
Mango Pastry Cream
- 4-5 large egg yolks use 4 if tart pan 10 inches or less/5 if 11inches or larger
- 1/4 cup granulated sugar 50g
- 2 tbsp cornstarch
- 3/4 cup milk 180ml/full fat
- 3/4 cup heavy cream 180ml
- 1 tsp vanilla extract
Instructions
- preheat oven to 350f or 180c
- combine egg yolks, sugar,g and cornstarch on a pan and whisk very well. at this point, you are not yet turning on heat
- add the vanilla and milks and whisk until all is incorporated
- turn on heat on low and begin to whisk continuously
- when filling begins to warm up, raise the heat to medium low and continue to stir
- when the filling is thick and you see bubbles, it is ready. remove from heat and whisk th emango puree
- pour the filling into the tart pan
- bake for 40minutes to 1 hour or until you see its very brown, like in the picture
- refrigerate for 2hours or more.
Notes
Tart Crust Recipe
can also use store bought pie crust-prebake
use 1 full cup of mango puree if your tart pan is 11 inches or over
use 3/4 cup of mango of under 10 inches
for a tart flavor, add lemon zest
refrigerate for 2 or more hours before serving