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My header speaks it all...but to give you more 411's then here i go. Well, I'm a newbie on American living who finds refuge on my kitchen which makes me the "Rookie Cook". Simply because rule of life here is..."do it yourself" and not to mention my cravings of foods back home lead me to learn the art of cooking. I'm no pro on this but i think it's worth sharing, especially to those people out there who's missing a lot of home..at least I can help ease a part of that loneliness through cooking our comfort foods. Enjoy reading my blog and feel free to leave a comment.

Friday, December 18, 2009

Mango Tart (Goldilocks copycat)



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

Ingredients:
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
Filling:
  • 300 ml can condensed milk
  • 2 egg yolks
  • 1 cup mango pulp
  • 1/4 cup all purpose flour
  • 2 tablespoon butter
Directions:
Crust:
  • 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
Filling:
  • 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.
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  • 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

5 comments:

  1. ayay!!!pagkalami gud ai!!! Kakang ni, Hehehe!Nol, suwayi na kuno ug comment usab sakong website kay ako na gi fix last night ang comment section, tan-awon lng nako kong mowork naba :) Thanks daan :)

    ReplyDelete
  2. kang I tried it pero wala mo work oi..=( ... i try lang nie, hangyo lang ni krishna na pwede gamit eggs hehehe..

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  3. Hi Rookie Cook!
    You missed to mention what to do with the mango puree after you pureed it. Do we mix it with the the flour,condensed milk and egg yolk mixture or just set it on top?

    ReplyDelete
  4. The pureed mango will be mixed with the filling.

    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. "Then add mango puree"

    ReplyDelete
  5. how many would the yield of this be?

    ReplyDelete