No Bake Mango Custard Tart

I love summertime.

The sun, the trips to the beach, and my summer fruits.
 

Besides the watermelon, mangoes are one of my favorites.

Being I'm from a tropical country, I grew up eating and loving mangoes.

Mango is our National Fruit in the Philippines, so it's just fitting that I should love it.
 

Whether the mango is ripe or unripe, I love it!!! 

Unripe mangoes (green mangoes) are another one of my favorites.

We usually dip the unripe mangoes to salty shrimp paste, some dip it on salt or soy sauce.

Whatever tickles their fancy. 

Shrimp paste?

Yes, smelly ... salty shrimp paste!

Which we call Bagoong in the Philippines.

Bagoong is a condiment in the Philippines, made of fermented shrimp, salt, and sun dried.

Not for everyone!

There's an abundance of Mangoes in the summer.

I remember climbing the mango tree and picking unripe mangoes.

It was a fun thing to do for us kids.

My cousins and I used to climb the roof of my grandmothers 2 story house to pick her neighbors mangoes. It was dangerous but we didn't think of that,

all we cared about are the green mangoes we get.

Another memory I have,

green (unripe) mangoes are sold outside of our school gates by street vendors.

At recess or after school we never fail to buy and snack on it.

Oh and let me not forget the Green Mango Shake.

Yummy green unripe mango made into shake, sounds horrible but wait 'til you taste it, and you'll say otherwise. 

Ahhh, all these memories are making me salivate.

If the mango is ripe, I just peel and bite into it,

not caring that the juices are dripping all over my face and hands.

My Uncle Tony was asking for a recipe for the sweet mangoes they bought,

so I thought of this tart.

An easy and no bake recipe that anyone can make.

You can make this ahead of time if you have a party the next day.

My kids love this tart, next time I will make small individual tarts for easy serving.

Now remember, no substitutions allowed on this recipe.
 

Mangoes always make me happy.

Another one of my comfort cravings.

Ingredients:

Crust:

 3 cups Graham Crackers

12 tbsp butter, unsalted

4 tbsp granulated sugar

Pastry Custard:

1 cup whole milk

3 large egg yolks

1/3 cup granulated sugar

2 tbsp cornstarch

2 tbsp butter

Zest of 1 lime 

Juice of 1/2 a lime

1 8 oz cream cheese, softened at room temperature

1 cup mango puree, (pureed from 2-3 mangoes)

 

Directions:

 

• Butter and sprinkle flour on the bottom of tart pan, to avoid tart from sticking.

For the Crust:

• In a medium bowl, mix together melted butter, graham cracker crumbs and sugar. In a tart pan transfer mixture and firmly press into sides and bottom  of the pan to form a crust layer. Chill in the refrigerator until ready to use.

For the Pastry Custard:

• Set stove to medium heat. In a medium saucepan, heat milk to simmering.
• In a bowl, cream sugar and yolks. Then add cornstarch , and whisk well until mixture is smooth.
• Gradually pour half of the simmering milk into mixture while constantly whisking. Blend well.
• Pour mixture into remaining milk in saucepan and cook, to prevent from lumping, whisk constantly, until mixture boils and thickens. Let boil for a minute.
• Remove from heat; stir in butter, lime zest and lime juice.
• Transfer custard to a bowl, cover mixture's surface directly with plastic wrap to prevent skin from forming, and chill for at an 1 hour.
• When custard has chilled for an hour, add cream cheese and mix until well blended. You can use a food processor if you wish or just whisk by hand.

To Assemble:

• Spread mango puree first, covering the base of tart crust.
• Spoon custard over top, spread evenly.
• Thinly slice mango flesh, and arrange on top of pastry custard.
• Place kiwi slices in center.

Note:

• you can choose to put glaze over the your tart
• If you want to make it  glossy, top with unflavored gelatin to not affect the taste,  follow instructions on the box, and pour over entire tart and let it set for a few hours.

 

Serves: 8-10