Thursday, 4 July 2013

Cooking and Recipes : Mango & Lime Custard Tart

Mango & Lime Custard Tart

There is nothing like a nicely chilled Mango and Lime Custard Tart after a summer lunch. Even better is a lighter version of the tart leaving you feeling satisfied (without the guilt). 

3/4 c baking flour, 
1/2 c wholewheat flour, 
1/4 c organic raw sugar, 
4 tbsp white butter, 
4 tbsp cold water. 

Lime custard: 
3 egg yolks, 
1/3 c organic raw sugar, 
2 tbsp organic wholegrain thickener (we used one from FabIndia) 1 c skimmed milk, 
1 tsp butter, 
1 tsp lime zest

Topping: 2 mangoes, sliced

1. Mix the two flours and sugar. Add the cold butter and mix until grainy. Mix in the cold water to form a dough. Flatten the dough with your hands in the tart pan and leave it in the freezer for 30 minutes.

2.  While the crust is setting, warm the milk, add butter and lime zest to it. Leave aside to infuse. 

3. Beat the eggs, sugar and thickener till fluffy. Slowly add half the milk mixture into the egg mixture while beating.

 4. Put the remaining milk in a non-stick pan and stir in the egg mixture. Stir well on medium heat till the lime custard thickens. Remove from pan and leave to cool. 

5. Line the crust with butter paper and place red beans as a weight on top. Bake the crust for 15 minutes at 180 degree C. Remove the butter paper and bake for another 30 minutes till the crust is golden brown. 

6. Once the crust is ready, leave to cool, then add the lime custard and bake at 150 degree C for 25 minutes.

7 When the tart is ready and cooled, place fresh mango slices on the custard layer and refrigerate for a minimum of 30 minutes.

Nutritional Info per serving: 233 Kcal, 8.2 g fat, 4.6 g sat fat, 31.9 g carb, 0.7 g fibre, 4.1 g pro, 48 mg sodium


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