Mango and Raspberry Tart
- The pie crust:
250g flour ; 180g butter ; 7g salt ; 5cl milk ; 1 egg yoke ; 30g sugar
- Mango cubes
- See instructions for almond cream in the Galette recipe (link) without the chocolate and the pears.
Use a mixer to mix in flour, salt and butter, then add other ingredients. Keep mixing until there is no trace of flour. Cover with bakery-paper and keep in refrigerator until ready to use.
Flatten the dough with a roller (don’t forget to sprinkle flour on your counter or working space). Place it in pan and poke with a fork. Spread a thin layer of cream, add mango cubes, and cover with the rest of the cream.
Bake in oven at 180°C for 45 minutes.
Chef’s suggestion: “I made my tart with strawberries or fresh raspberries”.