Ingredients
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1/2
-
6
-
6
-
3/4
-
2
-
4
-
1 1/2
-
1
-
1/4
-
1
-
-
-
-
-
Directions
Mango Custard Tart, As I continue to enter dessert recipes from our recent cruise, I am seeing a definite & freq trend for make-ahead combos using fruits w/a custard This recipe from *Carnival Creations* by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) takes us to the far-eastern cuisines of India, Malaysia & Thailand Altho the recipe suggests the French influence of Napoleon Brandy, my DH would look upon that as a sinful waste & I will use a more std cooking brandy (Times have been estimated & do not include cooling times) *Enjoy* !, It tastes like egg pie If I hadn’t put in the 3/4 C mango puree I wouldn’t know it was there It’s a good base to start with, but it needs some work to be a mango tart Next time I’ll try adding 1 1/2 C mango puree and remove an egg yolk , Really looked forward to trying this recipe, it smelled wonderful once it had cooled But everyone at the party commented that it tasted like a overly sweet squash pie I enjoyed finding a different use for wonderful mangos, but I don’t think tart brought out its best flavor Appreciate you posting the recipe though!
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Steps
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1
Done
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Preheat Oven to 350f. |
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2
Done
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in a Sml Saucepan, Bring Sugar, Milk & Whipping Cream to a Slow Boil Over Med-Heat. Remove from Heat & Cool Slightly. |
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3
Done
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Add Mango Puree, Eggs, Egg Yolks + Brandy & Whisk Till All Ingredients Are Completely Mixed Together. |
|
4
Done
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Strain Mixture Into Pie Shell, Bake 30-35 Min or Till Custard Is Set, Cool Completely & Refrigerate Till Ready to Serve. |
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5
Done
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to Serve: in a Sml Bowl, Beat Whipping Cream & Powd Sugar Till Stiff. Cut Pie Into 8 Slices & Place on Serving Dishes. Pipe a Whipped Cream Rosette on Ea Slice & Serve Immediately. |
