Saturday, June 21, 2014

Mango Custard Pie

So today is our one year anniversary of meeting each other in Mumbai thus we planned to celebrate it by having some pakodas and tea in this amazing weather and a homemade sweet dish..... and what better than something with Mangoes as it is the last dozen of my favourite fruit before the season ends... So here is my version of Mango Custard Pie.

Ingredients:

Crust:
  •  3/4 cup butter, at room temperature
  •  1/2 cup white sugar
  •  1/2 teaspoon vanilla extract
  •  1 pinch salt
  •  1 and 3/4 cups all-purpose flour
  • 1 tbsp Milk
Custard


  •  2 cups milk
  •  1/4 cup white sugar
  •  2 egg yolks
  •  1 egg
  •  1/4 cup cornstarch
  •  1/3 cup white sugar
  •  2 tablespoons butter
  •  1 teaspoon vanilla extract
2 Mangoes Sliced for Garnish

Method

Crust:

  • Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Add Milk in the blender when the dough in kneading in the mixer. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
  • Preheat oven to 185 degrees C
  • Bake crust until light golden brown, 25 to 30 minutes. 
  • Let the crust cool down in refrigerator for 20 mins,
Custard


  • In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
  • In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
  • When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
  • Fill the custard using a piping bag on the crust and mix the custard well so that there is no gap in the pie crust and it is covered evenly.
  • Garnish with Mangoes as shown in the picture below.








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