Updated: Jul 11, 2020
Ingredients: For the crust - 1 cup all-purpose flour - 1/2 cup ( 100g ) butter cold and cubed - 1/3 cup powdered sugar - 1/8 teaspoon salt
For the filling - 500 ml Milk - 2 tbsp sugar - 3 tbsp custard powder - 1/2 teaspoon cardamom powder - 1/2 cup Mango puree
Other ingredients: 4 Alphonso mango A few mint leave
Method: In the bowl of a food processor, pulse together all-purpose flour, powdered sugar salt and butter. Pulse until coarse crumbs form. (dough should clump together when squeezed with fingers). Transfer dough to a greased 9-inch tart pan with removable bottom. Using your fingers evenly press dough in bottom and sides of the pan. Using a fork, prick all over the bottom of the crust. Cover the pan with plastic wrap or aluminium foil and freeze it for 15-20 minutes Preheat the oven at 180 degrees C. Remove the plastic wrap and place the tart pan on a baking sheet. Bake it for 15-20 minutes or until its golden brown. Remove the crust from the oven and allow it to cool completely on wire rack.
Carefully push the bottom of the pan up to release it from sides. Place the tart on a serving dish and prepare the filling.
Make the filling: For the filling, prepare the custard by bringing milk to boil. Now add sugar, cardamom powder, mango puree and custard powder. Cook till the milk thickens. Cooldown the custard and pour over the tart, Freeze for 30 minutes. Arrange the mango slice on top, starting from the edges and then fanning them inwards to mimic flower petals. Garnish with mint leaves. Keep refrigerated until serving and enjoy.
U can add 1 tsp milk if the dough is not coming together.
Prick the crust with a fork to prevent it from puffing up in the oven.