This post actually has two recipes! One for mango pastry cream and one for mango fruit tarts. I have been playing with custard based recipes a lot. For this recipe to be successful, you will need a non aluminum saucepan and a scale. I have included volume measurements if you don’t have a scale.
What is the difference between Mango Pastry Cream and Mango Curd?
Mango Pastry Cream has milk (and sometimes cream to make it thicker) while curd has no milk. While there are many recipes for mango curd, there aren’t a lot of recipes for mango pastry cream.
What can you use mango pastry cream for?
You can use it to make fruit tarts (see how to make the perfect pie pastry for the dough). I happened to have frozen pie pastry on hand. Alternatively, spread it as a filling when torting a cake. My favourite way to use pastry cream is to make German Buttercream, which uses up to 4 TBSP of the mango pastry cream. Stay tuned for that recipe!
The good news about this recipe is that you can use frozen mangoes. If you are using frozen mangoes, remove excess liquids when the mangoes have thawed by using a paper towel. For another mango recipe, I highly recommend my mango freezer jam recipe. Both recipes use ataulfo mangoes.
I have made mango pastry cream TWICE and I much prefer this recipe run.
What did I do differently in each recipe run?
I used tapioca starch instead of flour; if you don’t have tapioca flour on hand, all purpose flour works as well. Instead of boiling the vanilla extract with the milk and sugar, I added the vanilla extract closest to the last step possible. I also added unsalted butter in the first step of trial run 2. Rather than ribboning egg yolks with sugar together with a hand mixer, I found hand whisking the flour, cornstarch, sugar prior to mixing the cream and yolks produced a thicker consistency. Another important detail is to cool the pastry cream immediately in an ice water bath and cover it with cling wrap. Store the pastry cream in the fridge for 4 hours before use. Also, I increased the amount of mango puree from 1/4 cup to 1/3 cup. I found using a thermometer the second time was also helpful. When your whisk leaves a trail when whisking, your pastry cream is ready.Jump to Recipe
How to make fruit tarts using a muffin tin?
To make fruit tarts, you will need to blind bake some pie pastry. One grapefruit sized pie pastry yields around 10 to 12 tarts. Roll out your pie pastry. You will need a 4 inch round cutter; roll out the dough after cutting it so that your tart crust will have room to shrink during baking.
Use a fork to poke holes on the bottom of each tart.
As you have noticed from the picture above that these tarts would shrink during baking. So, be generous with your circle! My largest circle (the ugly one which is cropped in the photo) did much better. You can use tin foil and pie weights if you wanted, but once you cover the tarts with pastry cream, you get rustic fruit tarts!
Bake at 425F for 35 minutes. Let cool on a wire rack before adding mango pastry cream. Once tart shells are cooled, pipe pastry cream. Peel, slice and cube a mango. Garnish with your favourite berry along with the mango.
The pastry cream will keep covered in the fridge for up to 5 days. After filling 10 tarts, making buttercream, there is still some leftover pastry cream. Mango pastry cream is delicious on its own! It tastes almost like mango pudding.
If you are looking for a plain crème pâtissière, try Melanie’s mini strawberry pies.
What is the equivalent volume of sugar, cornstarch and tapioca flour in this recipe?
30g sugar is roughly 2 tbsp, 1.2 tsp (so 1 tsp + scant 1/4 tsp) of sugar in volume.
15g of tapioca flour or cornstarch is 2 tbsp + 1 tsp.
How do I use up the two egg whites? Try my easy cocoa pancakes recipe!