Mango and vanilla cream tart

Ingredients

For the dough

• 250 g flour
• 30 g powdered sugar
• 1/4 teaspoon salt
• 100 g cold butter
• 1 egg
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• 2 tablespoons sour cream (30 g)
• 5 g butter for greasing the pan

For the vanilla cream

• 500 ml milk
• 3 eggs
• 100 g sugar
• 3 tablespoons flour (24 g)
• 1 teaspoon vanilla extract
• 100 g butter

For the topping

• 3 mangoes
• 1 packet tart glaze (10 g)
• 250 ml water

Preparation

1. Mix the flour with the powdered sugar and salt. Rub in the cold butter, cut into cubes, with your fingertips, then add the egg, lemon zest, vanilla extract and sour cream. Knead just until you have a smooth dough, wrap it in plastic wrap and refrigerate for an hour. 2. Heat the oven to 180°C and grease a 26 cm tart pan with 5 g butter. Fit the dough into the pan and bake for 25-30 minutes, until golden. Let the crust cool for 30 minutes. 3. Bring the milk to a boil. Beat the eggs with the sugar until it dissolves, mix in the flour, then pour the mixture into the hot milk, stirring vigorously. Cook the cream for 10 minutes, stirring, until it thickens to the consistency of sour cream. 4. Take the cream off the heat, add the vanilla extract and butter, then stir until the butter melts. Let it cool for 30 minutes. 5. Spread the cream over the cooled crust. Peel the mangoes, slice them and arrange the slices on top. 6. Make the tart glaze with 250 ml water, following the packet instructions. Pour it over the fruit and leave the tart for 30 minutes, until set.