Name: Sweet and Sour Mango Tartlets recipe by Nilanjana Bhattacharjee Mitra at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: For Mini Tart; All purpose Flour - 1 cup; Butter - 1/2 cup , cold and cubed; Salt - 1/4 tsp; Sugar - 2 tbsp; For mango custard; Milk - 1/2 litre; Sugar - 5tbsp; Castard powder - 3 tbsp; Fresh Mango pulp / puree - 1/2 cup; For Mango pickle; Raw Mango - 1 cup; Sugar - 1/2 cup; Roasted spices - 1 -2 tsp ( dry roast cumin seeds, fennel seeds , onion seeds, fenugreek seeds, mustard seeds and 1 dry red chili till fragrant .then make a coarse powder ); Salt - 1

Ingredients Serving: 6

For Mini Tart
All purpose Flour - 1 cup
Butter - 1/2 cup , cold and cubed
Salt - 1/4 tsp
Sugar - 2 tbsp
For mango custard
Milk - 1/2 litre
Sugar - 5tbsp
Castard powder - 3 tbsp
Fresh Mango pulp / puree - 1/2 cup
For Mango pickle
Raw Mango - 1 cup
Sugar - 1/2 cup
Roasted spices - 1 -2 tsp ( dry roast cumin seeds, fennel seeds , onion seeds, fenugreek seeds, mustard seeds and 1 dry red chili till fragrant .then make a coarse powder )
Salt - 1

Instructions

For making Mini tart shell -----------------------------------
Preheat oven on 180 C for 10 mintues
Take a bowl , add flour , salt , sugar and cold and cubed butter.
Mix everything till get breadcrumb like texture..Then add little ice cold water and mix well until daugh comes together.
Then cover it with clean wrap and keep in the fridge for 2-3 hrs.
After 3 hrs . Take small portion from daugh and fit daugh into tart pan.trim the edges..
Line tart shells with parchment paper, and fill with pie weights or dried beans.
Then bake tart shell on 180 C for 15 minutes.or until golden .
Now tart shell cool on wire rack while preparing filling.
For Mango pickle ------------------------
Heat a pan , add raw mango and sugar and salt, Stirring continueously till sugar dissolve completely.
Once the mango and sugar mixture starts boling , turn down flame , cook for 4-5 minutes or till mangoes are tender.
Then add roasted spices and mix well. Turn off flame..Keep aside mango pickle and let it cool.
For Mango Custard --------------------------- Boil 1/2 litre milk with sugar , keep stirring till milk reduce upto 30 % ..
Take a small bowl ,add 3 tbsp custard powder and 1/4 cup milk .. Combined well with no lump.
Turn down flame of boling milk then Add this custard mixture slowly into the boiling milk..
Stirring continueously till milk thick enough to form a Custard...Then turn down flame..Let it cool for 15 - 20 minutes.
After 20 minutes add mango puree /pulp into the custard and mix well... Ready Mango Custard.. Put mango custard in the fridge for 1 - 2 hrs.
Now take mini tart shell , pour mango custard. Then fill top with mango pickle..
Ready sweet and sour Mango Mini tart...Serve it as dessert..

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