Mango Tart

Mango Tart
The first signs of spring are finally here! It’s been a very long and cold winter in New York City, and nothing makes me happier than the thought of warmer days ahead. Lately I’ve been craving (and day dreaming) of fruit based sweets and pastries – blueberry galettes, pomegranate pavlovas, raspberry ricotta mille-feuille, plum crumble cakes, and blackberry mascarpone cheesecake popsicles! – Ouf my baking list keeps getting longer and longer!

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My absolute favorite is this fabulous mango tart recipe, which I developed from different classic family recipes. I adapted both recipes of the buttery crumbly crust and sweet vanilla cream from my mother’s family book of desserts, and combined them together with the mango slices to create a delicious tart that really makes an elegant statement.

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Also, the timing of making this dessert couldn’t be more perfect since not only is today the first day of spring and mother’s day, but my mom is also visiting me from Lebanon! I’m just so excited because I really look forward to bake and cook with her, she is my biggest inspiration.

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The result – as you can see – was spectacular. It’s true that it takes more time to cut the mango into super thin slices and rearrange them precisely on the round tart, but the result is beyond worth it!

Crust
Ingredients:
3 large egg yolks
1 teaspoon vanilla essence
250 g (2.5 sticks) butter, softened to room temperature
2 tablespoons icing powdered sugar
3 cups all-purpose flour, sifted
¾ teaspoon baking powder

Directions:
1. Mix the egg yolks and vanilla in a small bowl.
2. In another bowl mix the butter, icing sugar, flour, and baking powder until combined.
3. Add the egg yolks to the dry ingredients and mix by hand until it all comes together and shape into a disk.
4. Refrigerate the dough for 30 min.
5. Meanwhile, preheat oven to 180ºC (355ºF)
5. Roll the dough on a lightly floured surface into a 29 cm (11.5″) circle then transfer to a tart pan with the same dimensions. Press down the dough with the palm of your hand to level it (the crust will be thick).
6. Bake for 30-35 minutes in the oven until golden and the edges are lightly brown.
7. Let cool on wire rack.

Vanilla Cream
Ingredients:
4 cups whole or skimmed milk
6 tablespoons all-purpose flour
1 teaspoon lemon zest
2 large eggs, room temperature
1 cup caster sugar
1 vanilla pod

Directions:
1. In a medium bowl, mix the milk, flour, and lemon zest. Stand for 10 minutes.
2. In another bowl, mix the eggs and sugar with a hand mixer until pale and double in volume.
3. Strain the milk mixture into a saucepan to get rid of any clump. Add the egg mixture.
4. Using the point of a knife, scrape the seeds from the vanilla pod and place it in the saucepan along with the pod.

6. Place the saucepan on low heat and keep stirring with a wooden spoon until the mixture is thickened and coats the back of the spoon.
7. Take off the heat and let cool until room temperature then place in the fridge until cold.

Assembly
1. Peel two medium mangoes and slice the mango halves off the pit, then into 1/8-inch-thick slices.
2. Spread vanilla cream over pastry crust and smooth with a spatula.
3. Start placing the thin mango slices on the outer edge of the tart and work your way in, slightly overlapping the rows.

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Vanilla Bean Ice Cream

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I never really thought about making homemade ice-cream until I came across a superb book called The Chocolate Bible. After going through the whole book over and over again (it never gets boring) I decided to try the custard based vanilla bean ice cream recipe – as well as other chocolate recipes.

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Custard based ice cream is also known as French-style ice cream; it’s thick, silky, and very scoop-able because of the addition of egg yolks which thickens the mixture. American style ice cream is not as dense, and it’s far quicker to prepare since it doesn’t require cooking a custard base; it is simply a combination of milk, cream, sugar, and flavoring.

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For the custard, you first start cooking the milk, vanilla, and egg yolks over low heat for a few minutes and add the whipping cream at the end. After chilling the mixture for two hours, you pour it in an ice cream maker which will simultaneously freeze the mixture while churning (to aerate it and avoid ice crystals to form). The result was so wonderful: the ice cream was rich and creamy, it tasted exactly like Häagen-Dazs! Can you imagine how impressed everyone would be when they find out that you whipped out a delicious traditional vanilla bean ice cream from scratch?! You will feel special, I’m telling you ;).

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Serve this ice cream with Fudgy Brownies, Chocolate Ganache, Apple Tart, or chunks of chewy Chocolate Chip Cookies… My mouth is watering while writing this post, so I’m going to jump right ahead with the ingredients and instructions.

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Ingredients: (from The Chocolate Bible)
• 5 egg yolks
• 125 grams (½ cup+2 tablespoons) granulated sugar
• 500 ml (2 cups) milk
• 1 vanilla pod, split
• 50 ml (¼ cup) whipping cream

Instructions:
1. Beat the egg yolks and 60 grams (5 tablespoons) of the sugar until pale, yellow, and creamy.
2. Pour the milk into a saucepan; add the remaining sugar.
3. Scrape the seeds from the vanilla pod – using the point of a knife – into the milk. Add the pod in the saucepan and slowly bring it to the boil.
4. Whisk 1/3 of the hot mixture into the eggs and sugar mixture, stirring well to combine. Then pour this mixture into the remaining hot milk.
5. Stirring constantly with a wooden spoon, cook over low heat until the mixture is thickened and coats the back of the spoon. (~10 to 15 minutes. Do not allow to boil).
6. Stir in the whipping cream and remove from the heat immediately; strain into a bowl.
7. Stand a bowl in crushed ice and place in fridge for two hours until the mixture is cold.
8. Pour the mixture into an ice-cream maker and churn for 30 minutes.
9. Remove the ice cream from the machine and transfer it to the freezer before serving.