I had a few mangoes left, and I wanted to make sure to use them before they went bad. But what to do?!?! I had made a fruit salad, a sorbet, so the next step was making a cake or a pie. I chose to make a pie since they are somewhat lighter to eat than cake. There are so many mango pie recipes out there that I really did not know which one to use. So this recipe is the amalgam of several recipes. I love tarts but don’t get to fix them often since noone here eats desserts with fruits, I have to wait for dinner parties, or cooking classes to make those recipes. Thanskfully, it was my son’s birthday this week-end so I had a reason to make one;-) There was going to be chocolate cake for them, and mango pie for me and a few other guests!!!!
This recipe is a bit long, since I chose to make the pie dough ( much much worth it), but it is a different pie dough as it includes dry coconut and this makes the pie amazing!
Ingredients for the dough: 1 1/2 cups of all purpose flour, 125 g of of cold butter, 1/2 cup of dry unsweetened coconut, 1 tbsp of sugar.
In a mixer, place all the ingredients above and mix until the dough sticks together. You may need to add water if needed, but I did not feel it needed it. Place the dough on the roulpat, and roll out the dough to fix the tart tray. You may not be able to lift the dough as it may be too soft, so roll the dough within you roulpat, and place in the fridge for 5 minutes. Take the dough back out the fridge, lift it off the roulpat and place onto the tart tray. Poke the dough with a fork to eliminate any air pocket that may form over the baking. Place a wax paper sheet over it, add dry beans and cook in a warm oven at 375 for 10-15 minutes until the sides of the pie are turning golden. Remove the dry beans and the wax paper and let cool.
Meanwhile, prepare the rest of the pie. You will need: a container of already prepared lemon grass ( in the organic section of your grocery store), 1 1/2 cups of whole milk or skim milk ( if you are cutting down calories). 4 eggs, 1/2 cups of sugar, 6 g of gelatin, 3 to 4 mangoes, brown sugar ( I used turbinado, because it has a great flavor).
In a small saucepan, pour the milk and the content of the lemon grass container. Bring to boil, and remove from the stove. Let the milk mixture cool and infuse for an hour. In a small cup, place the gelatin and pour 2 tbsp of cold water. Let the gelatin absorb the water. Strain the milk from the lemon grass, and bring to boil again. Add the gelatin in the milk and stir to melt the gelatin. In another bowl whisk the egg yolks and sugar until the eggs turns whiter and have doubled in volume. Add the warm milk to the egg mixture, and cook at low temperature until it thickens and coat a spoon. Pour the cream onto the tart and let it cool down. Meanwhile, cut the mango in small cubes that you will spread randomly on top of the cream. Before you serve, drizzle 4 tbsp of flavored rum over the pie, and sprinkle the turbinado brown sugar. Caramelize the tart with a torch. You can unmold the pie out of the tart tray, or use a plastic knife to cut slices off the tray. Serve with a side of whipped cream. Enjoy!
Bon Appetit and Happy Cooking!!!