No Bake Mango Custard Tart
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Tart is basically a baked dish consist of filling of fruits, custards, egg or meat over a pastry base. It originated in France and has spread to other countries over the years. Here I have tried a no bake version using Nutri Choice Crackers, filled with fresh mango pulp, hung curd and custard mixture.
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Ingredients
- Nutri Choice Cracker / Graham Crackers for Crust – 1 ½ -2 cups For 4†tart
- Mango Puree Thick– 8-9 tbsp. (Alphonso Mango)
- Butter – 2-3 tbsp.
- Sugar – ½ cup
- Castor sugar for Crust – 1tbsp
- Veg Gelatin Powder – 3/4th tbsp.
- Hung curd – 6tbsp
- Water – 2tbsp to bloom gelatin
- For Custard – Vanilla custard powder – 1tbsp
- Sugar – 1 1/2tbsp
- Warm milk – ¾th - 1cup
- For Garnishing Sliced Mango – 1cup
- Chocolate syrup – 2tbsp
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Instructions
- In a blender take Nutri Choice Crackers 15-16 no’s and blend into a fine crumb mixture.
- In a bowl take fine crumbs, add Butter and castor sugar, stir until well combined.
- Press the crumb mixture using the palm into a 4-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 15-20 minutes to firm up.
- In a Bowl take mango Puree, hung curd beat the mixture using hand mixer or whisk it until smooth. Keep aside.
- For Custard, in a pan mix vanilla flavored custard powder into milk. Boil it. Add sugar and mix well. Boil till sugar melts completely. Let mixture thickens slightly. Cool it.
- In a sauce pan take water, add gelatin. Let it bloom.
- Once bloomed, add sugar and keep the pan on gas stove on low flame till sugar melts.
- Add Mango puree and hung curd mixture. Whisk thoroughly until mixture well incorporated.
- Pour the filling into the crust immediately; smooth the top with a rubber spatula. Keep aside for 10-15 minutes
- Now pour custard mixture all over the top. Cover with plastic wrap, and refrigerate until firm, 6-7 hours.
- Serve topped with sliced mango or chocolate syrup.
Notes
Mango Pulp should be fresh and sweet
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