Mango Pastry Cream
Mango Pastry Cream
Thick and delicious mango pastry cream; keeps for up to 5 days in the fridge. Make German buttercream or fruit tarts with it.
Mango Pastry Cream
Mango Pastry Cream
Thick and delicious mango pastry cream; keeps for up to 5 days in the fridge. Make German buttercream or fruit tarts with it.
Servings Prep Time
12tarts 5minutes
Cook Time Passive Time
20minutes 4hours
Servings Prep Time
12tarts 5minutes
Cook Time Passive Time
20minutes 4hours
Ingredients
Recipe Notes
  1. Combine milk in a saucepan with 28g unsalted butter and 30g sugar. Bring to a simmer over medium heat. Keep stirring to dissolve the sugar.
  2. In a medium sized bowl, combine the cornstarch and tapioca flour with the remaining 30g sugar. Stir with a whisk. Add egg yolks and heavy cream to the mixture and whisk. Add mango puree and vanilla.
  3. Temper: pour a third of the hot milk mixture to the yolk/cream mixture. Whisk well until incorporated.
  4. Return the mixture to the remaining hot milk in the saucepan. Promptly whisk and stir constantly while on medium low heat. Let it come to a rolling boil until the mixture thickens. You can remove the saucepan from heat once it reaches 73°C. The whisk will leave a trail in it.
  5. Pour the pastry cream from the saucepan into a bowl. Put a plastic wrap on the surface of the pastry cream. Cool over an ice water bath. Cool in the fridge for 4 hours before using.
  6. Store the pastry cream covered in the fridge for up to 5 days.
  7. To make mango fruit tarts, use either store bought tart shells or roll out pie pastry dough. Preheat oven to 425F. Use a 4″ round cutter and roll again. A bigger tart circle will compensate for some shrinking during blind baking.
  8. Place each round pastry into the cavity of a muffin tin. Use fork tines to poke holes on the bottom of each tart. Blind bake the tart shells for 35 minutes. Let the muffin tin cool on a wire rack. Peel, slice and cube a mango while waiting for the tart shells to cool.
  9. Once cooled enough, remove the tart shells from the tin and cool further on the wire rack.
  10. When the tart shells are completely cooled, fill a piping bag with mango pastry cream. Pipe and fill each tart. Decorate with cubed mangoes and berries as desired.