Mango & Fig Tart
- 150ml milk
- ½ tsp vanilla extract
- 2 egg yolks
- 30g caster sugar
- 10g plain flour sifted
- 375g Carême All Butter Puff Pastry
- 1 egg whisked for eggwash
- 1 Mango *
- 3 Figs *
- Pure maple syrup to serve
- Mascarpone and fresh mint to serve
Click the +/- symbols or step heading to open or close the recipe steps
Step 1 - click here to display
Preheat oven to 200◦C.
Bring milk and vanilla to the boil. Mix together egg yolks and sugar then sifted flour, add the hot milk to egg yolks mixing the whole time.
Step 2 - click here to display
Transfer the mixture to a clean saucepan on a medium heat, whisking constantly bring to the boil. Remove from heat and pour into a clean bowl, cover the surface with cling wrap to prevent a skin forming. Leave to cool.
Step 3 - click here to display
Unroll sheet of pastry cut 6 x 12 cm rounds, place on a tray lined with baking paper. Using a 10 cm cutter as a guide place in the centre of the pastry disk and gently depress to mark a border, then use a fork to prick the inner circle, followed by a tablespoon of custard , brush border with eggwash. Chill for 10 minutes.
Step 4 - click here to display
Bake in an oven 10 mins at 200◦C then reduce the temperature to 160 ˚C bake until pastry is golden brown.
Allow to cool for at least 5 mins then top with skinned and sliced mango cheek or quarter figs. Finish with a dollop of mascarpone and a drizzle of pure maple syrup, scatter with some sliced fresh mint.
Join us ‘around our kitchen table’,
seasonally inspired recipes to your inbox.
[contact-form-7 id=\"7500\" title=\"CampaignMonitorRegistration\"]