Mango Tarts

[Ingredients]

Filling (enough for 150+ tarts):

600g (about 3 large ripe mangoes) mango flesh

150g white sugar

150g maltose

1 tablespoon lime juice

Pastry (makes about 50 tarts):

240g plain flour

60g vanilla custard powder

200g butter (use salted or reduced-salt), softened

50g soft icing mixture or pure icing sugar

1 egg yolk

 

[Preparation]

Filling:

Put mango flesh, sugar, maltose and lime juice into a saucepan and cook, stirring continuously, until thick jam consistency (it took me about 45 minutes).

Do not overcook or else it will be too dry and become hard as rock after baking.

Cool before use.
 

Pastry:

1. Preheat oven to 180°C. Sift plain flour and custard powder. Cream softened butter with icing mixture til pale and creamy. Beat in egg yolk to combine. Fold in sifted flour mixture til you get a sticky dough.
 

2. Put the dough into a sturdy piping bag fixed with a size #13 star nozzle. Pipe out star shaped pastry with an indentation in the middle (ie. pipe out the star then push the nozzle lightly down to make an indentation). Fill the indentation with a little mango filling.
 

3. Bake on middle shelf of the preheated oven for about 15 minutes, or til the pastry is light golden brown in colour. Remove, cool then store in airtight tins, separate layers of tarts with a piece of baking paper to prevent sticking.
 

http://cafeoftheeast.blogspot.sg/2004/12/mango-tarts-pineapple-tarts.html?m=1