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Nutrition Facts
Serving Size 1 (106g) Recipe makes 8 servings
Calories 298
Calories from Fat 163		(54%)
Amount Per Serving		%DV
	Total Fat 18.1g	27%
	Saturated Fat 7.5g	37%
	Monounsaturated Fat 6.8g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 174mg		58%
Sodium 151mg		6%
Potassium 95mg		2%
Total Carbohydrate 27.8g		9%
	Dietary Fiber 1.1g	4%
	Sugars 15.9g
Protein 5.0g		10%
detailed view... how is this calculated?

Mango Custard Tart

Recipe #336117 | 50 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: twissis
Nov 9, 2008

As I continue to enter dessert recipes from our recent cruise, I am seeing a definite & freq trend for make-ahead combos using fruits w/a custard. This recipe from Carnival Creations by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) takes us to the far-eastern cuisines of India, Malaysia & Thailand. Altho the recipe suggests the French influence of Napoleon Brandy, my DH would look upon that as a "sinful waste" & I will use a more std cooking brandy. (Times have been estimated & do not include cooling times) Enjoy !

SERVES 8 , 8 Wedge Servings (change servings and units)

Ingredients

1/2 cup sugar
6 tablespoons milk
6 tablespoons whipping cream
3/4 cup mango puree (Tip - 1 ripe med mango will yield about 3/4 cup puree)
2 eggs (lightly beaten)
4 egg yolks (lightly beaten)
1 1/2 tablespoons brandy (Napoleon suggested)
1 pie shell (9-inch, frozen)
1/4 cup whipping cream
1 tablespoon powdered sugar

Directions

1
Preheat oven to 350°F.
2
In a sml saucepan, bring sugar, milk & whipping cream to a slow boil over med-heat. Remove from heat & cool slightly.
3
Add mango puree, eggs, egg yolks + brandy & whisk till all ingredients are completely mixed together.
4
Strain mixture into pie shell, bake 30-35 min or till custard is set, cool completely & refrigerate till ready to serve.
5
TO SERVE: In a sml bowl, beat whipping cream & powd sugar till stiff. Cut pie into 8 slices & place on serving dishes. Pipe a whipped cream rosette on ea slice & serve immediately.

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Featured Reviews for This Recipe

From: 2Bleu (Bird&Buddha)

On Mar 2, 2009

If you love mangos and custard, you will love this recipe. I actually goofed and put all the ingredients (yes, eggs and all) into the pot at one time. I kept going, whisking away until the sugar was melted and it was just warm. The mango pureed easily in the food processor and there was no need to strain this into the crust at all. I used a deep dish pie crust, but would recommend a shallower one as it didn't fill the pan. I had this recipe prepped and ready in 5 minutes! I popped it into the oven and in 35 minutes, I had a lovely pie just needing to be chilled. This is a great custard pie with a mild flavor. The light touch of Brandy in the mix and the topping of each slice with whipped cream truly adds to this dessert. Next time I will add shredded coconut for a mango coconut custard pie. Yum!

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