The season of the ‘king of fruits’ is here. If you are a mango lover I am sure you can not get over this pie. Just 6 ingredients from your kitchen can create this wonder!
Cooking Time: 60 minutes
Servings: 6 pieces
Method: Cook and Refrigerate
Ingredients
250 GMs Digestive Biscuits 
250 ML Ghee/Buter 
250 ML Milk 
4 TBSP Sugar 
3 TBSP Custard Powder 
2 drops Vanila Essence (Optional) 
3-4 Mangos 
Pistachios (Optional)
Method
For the tart:
Step 1: Break the biscuits and crush them into a coarse powder in a grinder.
Step 2: Remove the biscuit crumbs onto a bowl and add the melted ghee/butter. Mix well. To check if the mixture is of perfect consistency, take spoonful of it and make a ball out of it. If it holds shape, you have got it right! If not, add a little more of ghee/butter till the required consistency is got.
Step 3: Grease a tart mould with little ghee/butter and spread the mixture prepared. Use the back of a bowl to press the mixture and spread it evenly. Make sure to cover the edges of the tart mould well.
Step 4: Place the tart mould in the fridge for 30 minutes to set.
For the filling:
Step 1: Boil milk in a sauce pan.
Step 2: While the milk is boiling, take 2-3 TBSP of milk from it and dilute the custard powder in a separate bowl.
Step 3: Once the milk comes to boil, lower the gas flame and add sugar and vanilla essence. Mix well and let it boil at low flame.
Step 4: When the milk is boiling, add the diluted custard powder slowly into the milk while continuously stiring. It is important to keep stiring the milk to avoid lumps. After around 5-7 minutes the milk will thicken. To test if the custard is ready, put a spoon into it. If there is a custard coating on the spoon, you know it that it’s time to put of the flame.
Step 5: Cover the custard with cling film/foil paper and let it cool for 20 minutes.
Assembly:
Step 1: Unmould the tart mould carefully om a flat plate.
Step 2: Pour the cooled down custard into the tart evenly.
Step 3: Refrigerate this assembled tart for 20-30 mins.
Garnish:
Step 1: Cut thin slices of Mango, length wise.
Step 2: Remove the tart from refrigerator and start decorating your tart with slices of mangos.
Step 3: Sprinkle finely chopped pistachios for that perfect visual appeal!
Step 4: Enjoy your nibble!
Tips and variations
- Avoid using a silicone tart mould for this recipe. The un-moulding will be difficult.
- If you do not have a tart mould, you can set the tart in paper cups or individual desert cups.
- You can add 2 TBSP of mango puree instead of vanilla essence to make mango custard.
- Though many suggest using butter in tarts, I loved the aroma and flavour of desi ghee in this one.
