Mango Tart

Indulge in the perfect harmony of flavors and textures with our Mango Tart, a delightful vegetarian dessert that celebrates the beauty of organic ingredients found at your local health food store or organic grocery store. Crafted with care, this tart begins with a buttery, crumbly pastry crust made from organic all-purpose flour, powdered confectioners sugar, a hint of salt, and cold, cubed butter. Once baked to golden perfection, it serves as the delectable base for our luscious tart filling. This filling, a velvety blend of organic mango slices, rich milk, organic sugar, and egg yolks, infused with the essence of split organic vanilla bean, is a testament to sweet elegance. Assembled with precision, this Mango Tart is a work of art, with mango slices arranged in a spiral motion like delicate flower petals. Whether enjoyed immediately or prepared in advance, it's a dessert that captures the essence of seasonal goodness and the convenience of your local health food and organic grocery stores. Savor every bite of this exquisite creation, knowing it's crafted with the finest organic ingredients.

Equipment Needed for Best Results:

• Food Processor

• 9" Non-stick tart pan with removable bottom

Ingredients:

Pastry Crust Ingredients:

• 1 cup - Organic All Purpose Flour

• 1/3 cup - Organic Powdered Confectioners Sugar

• 1/8 tsp - Salt

• 1 - Organic Egg

• 1/2 cup - Butter; Cold & Cubed

Tart Filling Ingredients:

• 2 to 3 - Large Organic Mangos; cut thinly into slices

• 1 1/4 cups - Milk

• 1/4 cup - Organic Sugar

• 3 - Large Organic Egg Yolks

• 1/2 - Organic Vanilla Bean; Split length ways

• 2 Tbsp - Organic All-Purpose Flour

• 2 Tbsp - Corn Starch

Directions:

1. Make the Crust - Fit food processor bowl with pastry blade and pulse together flour, sugar, and salt. Add cold cubed butter and pulse until incorporated and mixture has consistency of large clumps.

2. Spray 9" tart pan with non-stick spray and transfer dough to pan, using fingers to press in even layer along bottom and sides of the pan to form tart crust. Use a fork to poke all over the bottom of the crust to prevent bubbling.

3. Cover pan with plastic wrap and place in freezer for 30 min before baking. While crust pan is in freezer, preheat oven to 425 degrees. When 30 min has elapsed, remove pan from freezer, remove plastic wrap and place crust pan on a baking sheet before placing in the oven on center rack. Bake for approximately 15 min or until golden brown.

4. When done, remove baking sheet and pan from oven and allow to cool completely. Once cooled, carefully push the bottom of the tart pan up to separate the sides from the wall part of pan. Carefully place crust on serving dish for filling and serving later.

5. Prepare Tart Filling - Whisk together egg yolks and sugar in a medium bowl until combined. Sift flour and corn starch into egg and sugar mixture, whisking until smooth.

6. In a medium saucepan, add milk, scrape out vanilla bean seeds into milk and add emptied vanilla bean half into milk for boiling process. Bring pan to boil on medium-low heat just until milk begins to foam. Remove pan from heat and remove vanilla bean casing to discard. Slowly whisk milk mixture into egg mixture whisking continuously to prevent curdling.

7. Once incorporated, pour filling back into a medium saucepan and whisk over medium heat until boiling. Once a boil forms, continue whisking additional 30 - 60 seconds until thickened. Remove from heat and immediately pour into clean bowl and cover with plastic wrap, to where the plastic wrap is touching the filling and is not exposed to air. Place bowl of filling into another larger bowl of ice water to bring temperature to room temp quickly.

8. Once cooled to room temp, whisk one last time to remove any lumps and put into already cooled tart crust. Arrange thin slices of mango in spiral motion from center outward on top of filling to mimic flower petals. Enjoy immediately or store it for a maximum of 2 hours before serving by covering with plastic wrap and refrigerating. 

Note: Both the crust and filling can be prepared up to a day in advance and assembled the day of for serving. Cover both crust and filling securely in plastic wrap and store prepared crust at room temp and filling in fridge. Slice Mangos thinly the day of preparation to minimize browning.