Mini Mango Custard Tarts

Image: Four small individual mango tarts with custard filling arranged on a plate.

Description: These mini mango tarts are little bites of summer! They are lightly sweet and tangy, and the vanilla custard definitely compliments the flavors here. Try this recipe for yourself and let me know what you think!

Yield: Recipe makes 12 tarts.

Ingredients:

• 2 whole wheat pie shells (or preferred pie shells)

• 2 Tbsp Vanilla extract

• 1 1/3 cups milk + 1/3 cup milk, separated

• 1/2 cup powdered sugar (can also use granulated sugar)

• 1/3 cup corn starch

• 1 lemon, juiced, added to the custard during cooking

• 1/8 tsp of fresh nutmeg, grated

• 2 medium yellow mangos

• Raw agave syrup or maple syrup, for drizzling

Supplies:

• 1 – 12 count mini muffin tin (3.5 oz size muffin cups)

• paring knife

• Mixing bowl

• Piping Bag (optional)

Directions:

Make the custard first

Add 1 1/3 cup of milk to a pot on medium low and warm to just foaming on top to a low rolling boil. While the milk is warming, whisk together the cornstarch, sugar, remaining 1/3 cup of milk, and vanilla to make the custard thickening base. Once the milk on the stove has started a low rolling boil, slowly whisk the custard base into the warming milk, whisking continuously. Continue cooking on medium low for a few minutes. It should thicken up real nicely after a couple of minutes, then will thicken more during cooling.

Form and Par-bake the Pie Cups

Tear the pie crust into big pieces and press into the muffin tin molds to filling the muffin tin cups and pressing the crust along the sides of each cup. Add enough crust to have a decent thickness for your mini pies. Press dough into all muffin tin slots until all dough is used up.

Bake the shells at 350°F for 10 minutes or until golden brown. Remove, allow to cool, then refrigerate until ready to fill.

Slice the Mangos

While the shells and custard cool, Peel mangos, and try to slice to end up with long “Filets” of mango, which will be spiraled out to look like flower petals. To create the spiral effect for the mango slices, cut the mango into thin slices, either by scoring and inverting the flesh or by cutting slices directly from the cheek. Gently fan out the slices on a plate or twist them to create a spiral effect.

Fill the pie cups with custard and mangos

After the pie shells and custard has cooled, layer the custard in each shell first with a spoon. You can also use a piping bag for easier filling of the pie cups. Once the cups are filled with the chilled custard, top with the pre-made mango spirals, lightly pressing them into the custard to hold the spiral shape.

Drizzle over agave or maple syrup over each pie. Serve immediately or refrigerate until ready to serve!

Notes:

These are great served cooled or warmed. These are delicious served warm in the oven on 350°F for 10 minutes then topped with vanilla ice cream!

You will also need a pairing knife or something skinny and flat to easily lift your pre-cut mango flower petals off of your cutting board. At first, I tried just picking them up but they fell apart.