Now that summer is on its way here in Thailand, mango season is also on its way. We’ve been enjoying gifts of mangoes from our back-door neighbors, and sometimes with sticky rice and salty-sweet coconut sauce. These sweet-tart mangoes inspired this dessert. It’s a simple dessert, consisting of a pâte brisée crust, a lightly sweet cream filling, and fresh mango topping. Here it is:
Fresh Mango Tart with Vanilla Mango Cream
Makes 1 7-inch tart
For the Pâte Brisée
200g all purpose flour (Type 55)
100g unsalted butter, cubed and chilled
pinch of salt
1 tablespoon sugar
1/2 cup cold water
Preheat oven to 200˚C.
Prepare the pâte brisée. Mix together the flour, salt, and sugar. Cut in the butter in small pieces. Mix in cold water, a tablespoon at a time, or just enough to make a ball. Flatten into a disk, rolling the edge on the work surface to smooth it out. Cover disk in plastic and let rest about 30 minutes in refrigerator to firm up the dough.
Remove the dough disk from the refrigerator. Lightly flour work surface, rolling pin and dust some flour on the surface of the disk. Roll disk out into a 1/4 inch thick round about 9 inches in diameter. Roll up the disk on the rolling pin. Place rolled up dough on top of the tart pan, pressing the dough into the bottom and sides with your knuckles. Repair any tears with extra dough pieces. Prick the bottom of the dough with a fork.
Line the pastry shell with parchment paper. Fill with pie weights. Blind-bake the pastry shell 10 minutes and remove the tart pan from the oven. Reduce heat to 175˚C. Remove the parchment and pie weights and return pastry shell to the oven and bake 5-10 minutes or until the bottom is light golden. Remove from oven and cool thoroughly. If using beans, save them for another baking project.
Vanilla Mango Cream Filling and Topping
8 ounces (250 g) cream cheese block, softened
1/3 cup (79 ml) heavy cream
2 tablespoons (30 g) confectioner’s sugar
1/2 teaspoon vanilla
2 tablespoons apricot jam or jelly
1-2 tablespoons water
While the dough is chilling in the refrigerator, peel the mangoes. On a cutting board, slice the flat sides of the mango off, front and back. Put the slices flat on the cutting board and trim about 1/2 inch off the top and bottom. Save the trimmings. Then thinly slice the big pieces of mango. Repeat with the second mango. Set the slices aside. Trim the remaining fruit off the seeds, and, including the saved tops and bottoms, chop coarsely. You should get about 1/3-1/2 cup chopped fruit. Cover the mango slices and chopped fruit and refrigerate until ready to use.
In a large bowl, use a hand mixer to combine the cream cheese, sugar, vanilla, and heavy cream. Start with 1/4 cup cream then add up to 1/3 cup to thin the cream cheese. You want a thick consistency like a pastry cream. Gently stir in the chopped mango. Scrape the cream mixture into the cooled pastry shell. Smooth the top with an offset spatula. Starting from the outer edge, place the mango slices in a circular pattern continuing all the way to the center. Stick the fruit into the cream at a slight angle rather than laying it flat on top of the cream, following the curve of the tart pan.
Make the fruit glaze. Heat the apricot jam with a tablespoon of water until it becomes thin and smooth. If not thin enough, add up to a tablespoon more water. Strain to remove any fruit solids. Brush the glaze over the mango topping. Glazing keeps the fruit fresh and gives it a wonderful glossy finish.
Chill the tart for at least an hour before slicing and serving.
*Alternatively, mix 2 tablespoons golden honey with a few drops of water and brush this mixture on top of the mangoes. A honey fruit glaze is recommended if the mangoes are more tart than sweet.