Mango Egg Tarts

Name: Mango Egg Tarts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1¼ cups finely crushed Graham crackers (/ Marie biscuits / Digestive biscuits / ginger snaps (140g)); 2 tbsp sugar; 5 tbsp unsalted butter ((melted) (68g)); 1 cup mango puree ((240ml)); 3/4 cup coconut milk ((180ml)); 2 egg yolks; 2 tbsp sugar; 2 tbsp butter ((28g)); 2 tbsp rice flour

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Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 6

Cost: $5.17 /serving

Author : Linda Ooi

Ingredients

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1¼ cups finely crushed Graham crackers (/ Marie biscuits / Digestive biscuits / ginger snaps (140 grams))2 tbsp sugar5 tbsp unsalted butter ((melted) (68 grams))1 cup mango puree ((240 milliliters))3/4 cup coconut milk ((180 milliliters))2 egg yolks2 tbsp sugar2 tbsp butter ((28 grams))2 tbsp rice flour

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Instructions

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Step 1

Line a standard size muffin pan with 8 foil liners.

Step 2

Stir together crushed Graham crackers, sugar and butter until well combined.

Step 3

Press mixture evenly onto the bottom and sides of lined muffin pan cups. Bake in a 350˚F (180˚C) oven for 8 minutes. In the mean time, work on the custard. When crust is ready, remove and cool on a rack. Leave oven on.

Step 4

In a small bowl, whisk egg yolks lightly. Set aside.

Step 5

Heat butter in a pan and cook flour. Pour in mango puree, coconut milk, and sugar stirring over medium heat until thick and bubbly. Remove from heat. Stir in egg yolks until well combined.

Step 6

Pour warm filling into baked tart shells.

Step 7

Bake in a 350˚F (180˚C) oven for 12 minutes. Remove and cool on a wire rack.

Step 8

When it is cool enough to handle, transfer baked tarts to a flat pan. Cover with foil and chill for at least 4 hours in the fridge.