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.
in a staggering manner then tucked under
the pointy ends to form a rough circle.
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:
3/4 cup white sugar
1/3 cup flour
1 cup fresh milk
1 cup coconut cream
6 egg yolks, slightly beaten
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.
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!