Cold tart with mango pastry cream flavored with cubube pepper
Ingredients for the base:
– 200 gr Piaceri Biscuits with toasted oats and crunchy cereals
– 100 gr butter
Ingredients for the pastry cream:
– 500 ml milk
– 3 egg yolks
– 6 spoons of sugar
– 3 spoons of flour
– 2 spoons of corn starch
– 2 ripe mangoes medium-sized
– cubeben pepper as required
– Edible flowers to decorate
First of all let’s start preparing the base. So, we put the Piaceri with toasted oats and crunchy cereals in a mixer and chop them. Then we add the melted butter and transfer the mixture into a rectangular non-stick cake tin with a moving bottom of 35×11 cm. I suggest you to place a sheet of baking paper on the bottom. Then we put the cake tin in the fridge for at least 2 hours.
In the meantime let’s prepare the mango pastry cream. First, we peel two mangoes and put the pulp in a mixer so that it becomes a puree. After that, heat the milk in a pot and beat the egg yolks with the sugar in a bowl. Let’s start, now, to add the sieved flour and corn starch, alternating them with hot milk. When we have finished putting the powders, we also incorporate the mango puree, but be careful with the residue of the mango pulp. I suggest you to combine the puree sieved with a strainer. At this point, we finish adding the milk and put everything back on the fire. We cook until we reach a good consistency. Turn off and let the cream cool completely in a bowl covered with film.
When the cream is cold, we take the base from the fridge. Before filling the base with cream, I suggest you to remove only the edges from the cake pan, without removing the cake from the container. Fill the cake with cream and put the tart in the fridge for at least an hour. Let’s take it out of the cake tin and decorate it with edible flowers.
Enjoy your meal!