MANGO ROSETTE TART

I love this mango tart .This is the mangoes season,every fruits stall sold all kind of mangoes. I search
the recipes from internet,so many .At last I found one that the cream filling does not need whipping
cream.This cream filling taste very good and not too sweet.My mangoes is bit over ripe. Use one that just got ripe in time,easily to handle.Recipes from blog.beanilla

MANGO ROSETTE TART

Ingredients;
2 1/2 cup all purpose flour
1 tsp castor sugar
 1 tsp salt
1 cup unsalted cold butter,cut into 1/2 inch ( use 1 1/2 cup butter)
1/4 to 1/2 cup ice water (use fresh milk)
 1 egg small (optional)

Direction;
Make the tart shell
1.Pulse flour,sugar and salt in a food processor to combine. Add butter and processor until mixture resembles coarse meal (about 10 second with machine running,slowly add ice water and process to a
soft dough.wrap the dough and chill in the fridgre for an hour (or up to 2 day in fridge).
2.preheat oven to 180c on a lightly floured surface.roll out each disk of dough to 1/4 inches thickness.
cut out 12 circles using a 4'inch round cutter.grease the tart pan,fit each cicle into 2 1/2 inch tartlet pan.trim overhang. Refrierate shell for at leat 30 min. ( i straight away into the preheat oven)
3.Bake for 15 to 20 minutes,or bake till golden brown.let tart shell cool on the sheet.

Ingredients;cream filling
 12 oz whole milk ( fresh milk)
3 oz sugar ( I use 2 oz )
10 oz cornstarch
1 1/2 oz egg ( 1 whole big egg)
1oz.egg yolk ( 2 big egg yolk)
1/2 oz salted butter
1/4 tsp salt
1 tsp vanilla essence
2 ripes mangoes sliced (  a few mango )

Direction;
1.In a medium size pan,bring milk,half of the sugar to a simmer over medium heat.
2.whisk together the egg,egg yolk,sugar,salt ,vanilla essence and cornstarch in a small bowl.
3.whisk a small amount of the hot milk mixture into the egg mixture,continue until all the hot milk incorporated. Return the tempered mixture to the saucepan.
4.bring custard to a low boil and cook at the boil for 2 minutes,stirring constanly with a whisk.
5.turn heat off and whisk in butter,strain through a fine mesh strainer int a bowl.
6.let cool slightly and cover the surface of the custard with plastic wrap ,chill in the fridge,
7.spoon 1/2 tbsp filling into the cool bake tart shell,don't over fill,arrange the sliced mango layer by layer into the shape of the rose.