STREAMING NOW: The Layover

Mango Custard Tart

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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* !”
READY IN:
50mins
SERVES:
8
YIELD:
8 Wedge Servings
UNITS:
Metric

Ingredients Nutrition

  • 118.29 ml sugar
  • 88.74 ml milk
  • 88.74 ml whipping cream
  • 177.44 ml mango puree (Tip - 1 ripe med mango will yield about 3/4 cup puree)
  • 2 eggs (lightly beaten)
  • 4 egg yolks (lightly beaten)
  • 22.18 ml brandy (Napoleon suggested)
  • 1 pie shell (9-inch, frozen)
  • 59.14 ml whipping cream
  • 14.79 ml 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: