tarte mangue et myrtilles, dessert original, dessert à base de mangue, recette fruitée, crème pâtissière facile



mango and blueberry pie, original dessert, easy pastry cream, dessert with mango, fruity recipe

Mangos are probably my favourite fruit, but I don’t buy them very often, let alone cook them. But when I found some in my supermarket the other day, I immediately wanted to try an original recipe, which would perfectly marries the exoticism of the mango with the classic taste of the berry, on a layer of pastry cream. The association between the soft cream and mango and the crunchy blueberries was exactly what I had expected, so I’m sharing the recipe with you !

To bake your mango and blueberry pie,
you will need : (for 6 persons)

for the pie :
– 1 egg
– 125g of butter
– 260g of flour
– 110g of powdered sugar

for the pastry cream :
– 3 egg yolks
– 50g of powdered sugar
– 4 tbsp of flour
– 30 cl of milk

for the topping :
– 2 very ripe mangos
– 150g of fresh blueberries (or defrosted)

tarte-mangue-myrtilles-11. Whisk the egg and the sugar together until the mixture becomes foamy.
2. Add the flour, quickly mix with a wooden spoon, and finish with your fingers. You should obtain a sandy mixture.

tarte-mangue-myrtilles-23. Pour the dough on your table top and add the butter bits by bits, with the palms of your hands. You must obtain a smooth, unsticky dough. If needed, you can add a bit of flour.
4. Form a ball, wrap it with transparent film, and put it in the fridge for one hour.

tarte-mangue-myrtilles-35. Meanwhile, we’re going to make the pastry cream. Whisk the 3 egg yolks with the 50g of sugar until the mixture becomes whiter.
6. Add 4 tbsp of flour and mix well.

tarte-mangue-myrtilles-47. Heat 30cl of milk in a saucepan until the liquid simmers.
8. Slowly pour the hot milk into your cream, while stiring with your whisk.

tarte-mangue-myrtilles-59. Pour the mixture into a saucepan and cook over medium heat while constantly stiring. The cream is going to become thicker quite quickly, and will look a lot more like pastry cream.
10. When it starts boiling, leave it for about 30 more seconds, while stiring. Then, pour the cream into a bowl that you will cover with transparent film. Put that bowl into a bigger bowl full of ice-cold water, so that the cream can cool off.

tarte-mangue-myrtilles-611. When the pie dough is ready to be taken out of the fridge, spread it on your table top covered with flour, and then put it into a buttered mould. Don’t forget to pierce the bottom of the pie with a fork ! Put it in the oven for approximately 25 minutes, at 180°C (thermostat 6).
12. Meanwhile, wash the blueberries and peel the mangos. Since mine were really ripe, I chose to make a sort of puree out of them, but you can also slice them, like an apple.

tarte-mangue-myrtilles-713. Once the pie out of the oven and cold, cover the bottom with a layer of (cold) pastry cream.
14. Then, cover the cream with a layer of mango puree. Finish by arranging the blueberries as you like !

Bon appétit !

mango and blueberry pie, original dessert, easy pastry cream, dessert with mango, fruity recipe tarte-mangue-myrtilles-9 mango and blueberry pie, original dessert, easy pastry cream, dessert with mango, fruity recipe

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