This is supposed to be formed as a boat tart (if i say it's a Goldilocks "copycat" right?) "wink"! However, I haven't found any boat tart molder yet (i still got to have a second look in some Asian store) so I ended up with just the regular tart form. Taste wise, I'd say it's closer to Goldilocks boat tarts ( minus the mango scent that they usually have). If only Philippine mangoes are available here, then Eureka! this gotta be the lost secret of the G's mango boat tarts! If you happen to try this, feel free to experiment and you can share it here perhaps. Anyway, without further ado ...here's the recipe.
Mango Tart Recipe
For the crust:
- 1 cup butter or margarine
- 3/4 cup cream cheese or 3/4 block (boxed cream cheese)
- 3 cups all purpose flour
- 300 ml can condensed milk
- 2 egg yolks
- 1 cup mango pulp
- 1/4 cup all purpose flour
- 2 tablespoon butter
- In sturdy mixing bowl, soften cream cheese with an electric mixer
- Add the butter, beat again until mixed well.
- With a spatula slowly add the all purpose flour and form into a ball
- Wrap it with a cling wrap and chill for about 30 minutes
- In a food processor or perhaps a blender, process the mango pulps until pureed, set aside.
- In a sauce pan, combine condensed milk, egg yolks and flour. Heat under low fire, stirring constantly until a little bit thick.
- Remove from heat and add butter.
- Preheat oven 350 F
- Take the crust dough out from fridge, and equally form into small balls
- Flatten each dough ball and place into tart molders
- Do the same thing with remaining dough balls
- Distribute filling into each tart shells
- Bake for at least 15 minutes or until set.
- Let cool
- Best eaten when cold