#162_ Blueberry Mango Custard Tart

Blueberry Mango Custard Tart

This is my entry to the Blogger's Blueberry Recipe Contest sponsored by the US Highbush Blueberry Council.

I made this dessert using the Mango Custard Tart, recipe #160,
with a very slight tweak.
Instead of using two mangoes, I just used one,
cubed it and hid it under the cream filling on the crust.
Then arranged the blueberries on top of the filling.

One discovery that amazed me while making this dessert was the marriage between the mango and the blueberries. I didn't think it was possibly good. I was in awe! because it was like made in heaven! they go together really well. Hope you'll try this recipe because it is really worth trying. It is very fantastic! I'm not saying it to pat myself on the back. This is my third time in a row using the cream filling and won't be the last one.
I think I am obsessed with the cream filling.
Beware, it is really very addicting!

For this dessert you'll need:

1 pkg (8oz) Fillo Dough
1 recipe for Custard Cream Filling
2 cups blueberries
1 stick butter, melted
I ripe mango, cubed


Preparing the Fillo Dough:

It is probably best to use one of those tart pans with removable bottom for this kind of crust, but I don't own one, so I just improvised. If you read my previous entry, #160, you'll know that I'm just a newbie with Fillo dough.

So this is how I assembled the Fillo dough sheets. This might not get the approval of Pastry Chefs, but it worked for me.

I thawed out 1 package of Fillo dough for about 30 minutes
then I tore about 5 inches off the dough (left side of photo)
so I have square sheets to work with.
I brushed each sheet with melted butter.

I piled each buttered sheet on a greased baking pan
in a staggering manner then tucked under
the pointy ends to form a rough circle.

I then took some pieces of dough sheets that I tore off and twisted them as I lay them around the edges. Before sliding it in the oven, I partly cut the crust about 3 inches from the edges. This way when you slice the tart before serving, the crust won't break into pieces as the crust is so flaky and crunchy. I learned a lesson from the first one I made. I baked the pastry in a pre-heated 350 degrees oven for about 20 minutes.

I encountered a little problem though while baking the crust.
The dough keeps puffing up, so I kept pricking the bottom with tines of a fork.
Other than that, Fillo doughs are actually easy to work with.

Custard Cream Filling:

(from recipe #160)

3/4 cup white sugar
1/3 cup flour
1 cup fresh milk
1 cup coconut cream
6 egg yolks, slightly beaten

Mix the flour and sugar together in a sauce pan

Pour in the milk and the coconut cream and stir until the flour is totally dissolved. Turn stove on. Over medium heat cook the mixture until it becomes bubbly, stirring constantly, then turn the heat down to medium low and continue to stir. (I didn't have to cook this in a double boiler). Actually this is the only hard part of making this dessert.... constantly stirring the mixture. In a way, this makes a good work out for the arm!

Take the pan off the stove and pour in the egg yolks little by little, continuosly stirring the mixture. Make sure not to get impatient and pour in the yolks more than a tablespoon at a time, otherwise you'll end up with scrambled eggs.

When all the yolk is added in to the mixture, return the pan to the stove and continue to cook, stirring constantly until the mixture thickens but spreadable like the consistency of mayonnaise.

Assembling the tart is as easy as 1-2-3

I sliced the mango into cubes,

filled the baked pastry with the cubed mangoes then spooned the Custard Cream Filling over the mangoes. I then arranged the blueberries on the top of the cream filling, but they can also be mixed in with the cream filling, if you prefer so.
The purple in the middle is a dollop of blueberry yogurt.

Hope you give this a try.
ENJOY!

Update: 7-31-09

I shared some of the Blueberry Custard Tart to a sweet neighbor and friend after I took pictures of it for this post...

the other day she brought me back the plate with a lovely thank-you card.
She is such a sweet lady.
Thank you, Kristy. I'm glad you liked it!