Thursday, July 20, 2006
I am a 'mango chick' or should I say 'cheek'
I've always been in love with mangoes. But when I spotted this mango on the farmer's stall I couldn’t help but imagine myself walking through a mango orchard in India
In my dream, the trees were beautiful. The air smelled like orange
and lime tree flowers
with just a hint of vanilla
The mangoes were so red they looked like rubies suspended in a mass of green feathers. I picked one of these plump jewels
. My fingers closed around something as smooth as a silk ribbon.
The farmer, who was looking at me with sympathy, gave me his small knife so I could peel off the divine skin of the fruit. He knew I couldn’t resist for another minute.
I carefully skinned the mango, revealing its golden flesh.
I closed my eyes and took it to my mouth. It was firm and juicy and tasted just like I had imagined.
Then I woke up. It was anything but India. But I still had that mango in my hand.
Mangoes are the sort of fruit I can never have enough of. Even though I buy almost a dozen of mangoes per week, they seem to disappear faster than it takes to say 'good bye'
Before I even realize how good they are I've already devoured at least three of them! Can you believe this?
Finally, only one –out of twelve- was left. I had to keep it in a safe place by making this extraordinary tart.Mango tartThis tart is an elegant way to use mangoes. The custard – bursting with vanilla flavours – is balanced by adding whipped crème fraiche and nicely enhances the vanilla hint of the mango.
The pastry is quite difficult to work with but patches beautifully, so don't be scared.
1 quantity of sweet shortcrust pastry (see below)
1 teaspoon vanilla essence
6 egg yolks
3/4 cup sugar
3 tablespoons cornstarch
125ml cream, lightly whipped
1 big mango, peeled and sliced
On a lightly floured surface roll out the pastry. Lightly press the pastry into a 23cm tart tin and freeze for 30 minutes. Preheat the oven to 180°C.
Remove pastry shell from the freezer and line with baking paper. Fill with baking weights or rice and bake the shell for 10 minutes. Remove paper and weights. Bake for a further 10 minutes, until dry, golden and crisp. Leave to cool.
Place milk in a saucepan over medium heat and heat until just before boiling point. Add vanilla. Remove from heat.
Place egg yolks and sugar in a bowl and beat until thick. Add the cornstarch and hot milk and stir until smooth.
Return mixture to a clean saucepan over medium heat, stirring constantly with a wooden spoon until thickened.
Bring the custard to the boil, turn the heat down and cook for a further 2 minutes. Remove from heat and add butter, stirring to combine. Strain mixture into a bowl, lay plastic wrap on the surface and refrigerate until cold. Fold through cream.
Remove tart shell from the tin and place on a serving platter. Pour in custard and arrange mango slices decoratively on top.for the sweet shortcrust pastry
260g plain flour
35g icing sugar
a pinch of salt
180g unsalted butter
Place the flour, sugar and salt in a bowl. Add the butter and rub trough with fingertips until the mixture resembles coarse breadcrumbs.
Add 30ml of ice cold water and cut in with a knife until the dough comes together in a ball.
Wrap in cling film and refrigerate for 30 minutes.
Labels: favourites, recipe inside, tartes
David said something sweet:
Yikes! I don't know how you can turn the oven on in this heat. Down there it must be miserable (although at least you have water to dive into.)
- 20 July, 2006 18:59
jenjen said something sweet:
Stunning as always Fanny. I know what you mean about mangos, they remind me of tropical islands and eating one always sends me to that place.
- 20 July, 2006 19:36
Fabienne said something sweet:
Oh, your tart is gorgeous, i like mangos, and their color...
- 20 July, 2006 21:30
Bron said something sweet:
Yum!! Mangoes are such a gorgeous and exotic fruit, definitely the fruit of dreams! Your tart looks fantastic...
- 20 July, 2006 21:54
Framboise said something sweet:
Love the idea of that exotic tart made the way of a traditionnal strawberry one. But not sure one mango will be enough for me !...
- 20 July, 2006 23:02
Nic said something sweet:
This looks wonderful, Fanny. I can never bring myself to cook with mangos because I always manage to eat them first, but I love the idea of using them top top a tart.
- 20 July, 2006 23:11
Catherine said something sweet:
Another stunning photograph! Mangos are delish and so exotic.
- 21 July, 2006 04:27
Natalia said something sweet:
What a beautiful tart. The mangoes look soft and sweet. And it looks like the crust turned out perfect!
- 21 July, 2006 06:19
Patricia Scarpin said something sweet:
That looks amazing!! OMG!!!
I have read your blog for a while, now this mango tart gave me the courage to comment.
- 21 July, 2006 15:44
L Vanel said something sweet:
Twice in the past two weeks I have found myself standing by my stove shoving pieces of mango into my mouth. Unlike you, Fanny, I cannot stop until there is no more mango within reach. Congratulations for saving one and thank you for the lovely tarte. It is beautiful.
- 21 July, 2006 15:51
Jess said something sweet:
Fanny, this looks spectacularly delish! I can just taste the creamy sweetness and crumbly butter crust ... one question though. My mangoes always come out looking mangled after I approach them with knife in hand. How did you get those lovely mango ribbons? I can't wait to try this one.
- 21 July, 2006 22:07
miss cupcake said something sweet:
Your mango tart looks amazing and makes me home sick for Sydney!!
- 22 July, 2006 16:14
Fanny said something sweet:
Hi David - though it's dealy hot, i can't help but bake!
Jen - thank you. So i'm not the only one then.
Fabienne - i do love their colour as well.
Bron - thank you.
Framboise - another mango lover in the crowd...
Nic - too difficult to save one but when i manage i'm always happy rto make something with it.
Catherine - thanx...
Natalia - i'm glad the pastry turn out well because i was so concerned about it melting in the oven!
Patricia - thank you for dropping by.
Lucy - thank you so much for your nice word.
PS. I am so happy to have found your blog!!!
Jess - thanks for your kind comment. As for the mango ribbons: i peel the mango, then cut it in cheeks and very finely slice each cheek in the length.
I hope that helps, not sure though!
Miss cupcake - thank you.
- 24 July, 2006 11:03
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