Looking for something to eat this evening?
Why don't you try bake your own Mango Custard Tart with Barkath Foods?
Instructions:
To make short crust pastry shell -
Sieve flour, powdered sugar and salt into a mixing bowl. Chop chilled butter into small pieces and drop them into the flour mixture. Rub in the butter
and flour with your fingers till it resembles fine crumbs. Now add just enough cold water to it and mix well till everything comes together into a fine dough.
Do not kneed. Wrap the dough in cling film and refrigerate for 30 mins.
Roll out the dough on lightly floured surface until it is 1/4 inch thick and slightly bigger than the size of your tart pan.
Line the base of the tart pan with the rolled pastry. Press the dough at the sides of the pan slowly and then run the rolling pin once on the pan to cut off the
excess dough. Chill the lined pan for 15 mins or so to minimize shrinking before baking.
Prick holes on the tart base with a fork. Now place a butter paper or foil on the pastry and arrange metal pie weights or dried beans. I filled it with rice for my
blind baking. Preheat oven to 375°F or 190°C and place the tart pans on the center rack and bake for 10 mins at 190°C. Remove the weights and bake for
another 10-15 mins at 200°C or until golden.
Cool the shells completely on a wire rack.
To make custard -
Take few spoons of milk in a small bowl and dissolve the custard powder in it.
Boil the remaining milk along with sugar and once the sugar dissolves, reduce the flame and add the custard mixture. Keep stirring until it thickens slightly
and remove from flame.
Allow it to cool for just few mins.
Assembling the tart -
Pour the custard into the tart shells.
Cut out strips of mango and arrange them neatly on the tarts. Place few fresh cherries on top for decoration
Mango custard tart is ready. Chill and serve
#kumpulanBarkath #recipe #kings #barkathGroup #BarkathProduct#BarkathFood
