Mango & Vanilla Bean Tart

It's getting close to the end of the school year, which only means one thing. Exams! Summer!
I'm getting ready by celebrating with fresh and luscious tropical fruits. What could be better than a juicy mango and vanilla bean tart on a hot summer day? This recipe was inspired by Just a Taste.

Mango & Vanilla Bean Tart 

Makes one, 14" x 4.5" tart


1 cup                       a.p flour
1/3 cup                    icing sugar
1/8 tsp                     salt
1/2 cup                    butter

In a food processor, combine together the flour, sugar and salt. Add the cold, cubed butter and pulse just until the butter is incorporated and the mixture is in large clumps.
Spray the tart pan with cooking spray. Transfer the dough into the tart pan, press it up the sides and along to bottom to form an even layer. Prick all over the bottom of the crust. Refrigerate for 15 minutes. Preheat the oven to 425°F. Place the tart pan on a baking sheet and bake for 13 to 15 minutes. Remove the crust from the oven and allow it to cool completely. Set aside.

Vanilla Bean Pastry Cream

3 eggs yolks
1/4 cup                     sugar
2 tbsp                       a.p flour
2 tbsp                       corn starch
1 1/4 cups                milk
1/2 vanilla bean 
2 mangos, sliced

In a medium bowl, whisk together the egg yolks and sugar until pale yellow. Sift the flour and cornstarch into the bowl, whisk until smooth.
In a medium saucepan over low heat, pour in milk. Scrape the vanilla bean seeds into the milk, add the bean to the saucepan and bring the mixture to a boil just until the milk starts to foam. Remove from the heat, strain into the egg mixture while whisking constantly. Pour the mixture into a medium saucepan set over medium heat. Whisk constantly until it comes to a boil. Whisk until it thickens. Remove from the heat and pour into a small bowl and cover it with plastic wrap so that the plastic wrap touches the pastry cream.Place in the fridge until completely cool.
Once the pastry cream has cooled, whisk to remove lumps, and pour into the tart shell. Arrange the mango slices on top, and brush with a simple fruit glaze. This tart should be served within two hours of making.

I hope this fruit tart will prepare you fully for summer. I am so glad to almost be done with school for this year. It will soon be time to relax and have some fun in the sun. Or if you're like me, have some fun surfing, the web.

Elanne Boake