Friday, May 17, 2013

Mango Rose Tart

I've been craving for fruit tarts for the longest time ever and I really really like fruit tarts for some odd reason! So I took the opportunity to bake some Orange Chocolate Fruit Tarts as well as this Mango Rose Tart with the same recipe! This rectangular fruit tart concept was inspired by Vinnie and hers was just super impressive. I was thrilled to see it during one of my shopping trips so I grabbed it without hesitation! In addition, it has a removable base! I just had to have it!

This Mango Rose Tart uses a orange chocolate custard instead of the usual plain custard. I really love how it smells exactly like Van Houten's orange chocolate slices: 

Image taken from here.

These orange chocolates are my favourite among this range of chocolates and of course, I am delighted to share with you this recipe for orange chocolate custard for this Mango Rose Tart. This tart also contains my first attempt in arranging a mango rose and I'm pretty glad it turned out well.

Without further ado, this recipe takes about 3 hours in all to complete and I'd rate it a difficulty level 4 out of 5. 

Mango Rose Tart Recipe
This recipe yields two 10" by 4" rectangular tarts

250 g cake flour
75g icing sugar
125g softened butter
75g eggs (About 1 1/2 55g - 60g eggs)

Orange Chocolate custard
5 tbsp corn flour

2 egg yolks (from 55g - 60g eggs)
6 tbsp sugar
 250 ml milk
70g dark coverture chocolate
Zest from 1 orange

2 tbsp apricot jam
Some hot water

Mango (1 1/2 pieces)
Mandarin oranges (1/2 can)
Kiwi (1) 
Some grapes
Any other fruits you like

Extra cake flour for dusting of hands and work surface


Have the butter cubed and softened slightly in room temperature for about 10 minutes.

Sift the cake flour.

Add icing sugar into the butter and cream it till it's creamy.


Add in an egg and mix well.

You should get something like this.

Add in the other egg and mix well.

You should get something like this.

Sift in the cake flour and mix well till a dough is derived. 

Wrap in a plastic sheet and chill in fridge for 15 minutes.

Preheat oven to 180 degree Celsius. Set up the work station with a silicon mat or clean table surface (such as marble) to work on. Have some cake flour ready on hand to flour your work surface and hands.

Either roll out the dough and lay into the tart tin or pinch it in by hand. 

Poke some holes in the dough with a fork.

Lay a sheet of baking paper over the pastry and line with some beans (any type will do or even rice) or pie weights to do bind baking. This 2 steps (poking of dough) and bind baking will prevent the dough from rising too much. 

Bake for 15 minutes before removing pie weights/beans and allow it to bake for another 10 - 15 minutes or till tart is light brown in colour. Allow to cool completely.

Zest 1 orange.
Warm up the milk. Do not allow it to boil. 
You should see small bubbles along the side when it is ready. 

Add the cornflour to the egg yolks and mix well.

Add in the sugar and mix well.

You should get something like this. 

When the milk is ready, add 2 tbsp into the mixture and mix well. 

Add another 2 tbsp and mix well. Aim here is to dissolve as much of the mixture using the warm milk.

Add the rest of the milk and mix well. Sieve the mixture before returning it to the saucepan. You may have some remnants but try to dissolve them as much as you can.  

Add in orange zest and chocolate.

Mix well and allow mixture to thicken.

Scoop custard into a bowl.

Surface wrap the custard with cling wrap to prevent the custard from drying. Allow custard to cool or come down to room temperate in the refrigerator. 

Mix the apricot jam with 2 tbsp of hot water. Using a brush, lightly brush and cover the insides of tart with mixture. 

These are the mandarin oranges I used.

An array of fruits!

Slice the mango really thinly. 

Pipe the orange chocolate custard into the tart. 

Arrange the mango rose.

A close up shot of the rose.
Dress up the rest of the tart with the rest of the fruits. 

Brush the top of the fruits with the apricot mixture, adding a lil' hot water to the mixture if it's too thick. 

Remove tart from tart tin and serve.

So, what are you waiting for? I hope you'll enjoy this Mango Tart as much as I did! (:

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to OR OR via email at! I look forward to hearing from you! (: 

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