Mango Yogurt Custard Tart

 

A delicious cookie crust tart filled with creamy yogurt custard with a hint of mango fragrance. Each tart was given a bit size mango chunk obtained from the mango yogurt. I love to serve these mango yogurt custard tarts cold 😋

This recipe also produced 4 tarts using 1 egg as one of the ingredients 🥚

Yield: 4 egg tarts

Ingredients

All ingredients in room temperature

Using 55g Omega 3&6 egg

Tart Shell

30g unsalted butter, softened

20g  icing sugar

1g low-sodium fine salt *

10g beaten egg

30g top/cake flour

30g plain flour plus/plain flour

3g milk powder, optional

Pinch of vanillin powder, optional

Custard Filling

about 45~47g beaten egg, i.e. the remaining beaten egg

13g raw sugar

20g condensed milk

20g low fat milk+

10g evaporated milk+

Pinch of salt

20g mango yogurt *

+ 20g low fat milk and 10g evaporated milk can be replaced by 30g fresh milk.

* I prefer to use yogurt which has a weak acid taste. And Yoplait and Zott are just my two preferred brands of creamy and weak acid taste yogurt.

Directions

1. Combine softened butter with icing sugar and salt till pale and smooth.

2. Mix in 10g of beaten egg into a smooth paste.

3. Sieve and fold in top flour, plain flour plus,  milk powder, and salt, into a smooth dough.

Wrap the dough in a sheet of cling wrap, and refrigerate it for about 20 to 30 minutes.

4. While waiting for the dough, prepare the mango yogurt custard filling.

Mix low fat milk, evaporated milk, condensed milk and raw sugar in a small cup. Stand the cup in a small bowl of hot water, stir to dissolve the sugar.

5. Combine the remaining beaten egg with the milk mixture from Step 4, in a small bowl.

Run the mixture through a sieve into a small bowl.

6. Add mango yogurt and salt to the mixture from Step 5.

Transfer the custard mixture to a measuring glass. You should get about 100ml of custard mixture. Cover and set aside.

7. Divide the cold dough from Step 3 into 4 portions, and roll them into balls.

Use the "curve of your inner thumb" to press, and push the dough following the contour of the tart mould.

8. Prick the base of the tart shell with a fork to create some ventilation holes for steam to escape. Place the tart moulds in a baking tray,

Bake at middle rack of a preheated oven at 180℃ for about 10~13 minutes, or till the tarts turn opaque and you can smell the aroma of the cookies.

When the tart shells are baking, keep warm the custard mixture in a rice cooker standing on a steamer's rack for about 5 minutes.

The tart shells are ready when the edge turns slightly brown. Reduce the oven temperature to 160℃ and take out the tart shells.

9. Give the custard mixture a few stirs before pouring into the 4 hot tart shells, to almost reaching the rim.

Return the hot tarts to the oven and bake at 160℃ for about 13 to 15 minutes, or till the custard is almost set. 

When you shake the tarts, the center of the custard will become jiggly.

10. Remove the tarts from the oven, and let them cool down for about 10 minutes before removing from the tart moulds.

11. Keep the tarts in the fridge, and serve them cold 😋