I found this from Savory Day’s Fruit Tart. She, in turn, got her tart shell recipe from Gordon Ramsay. This blog post will have the correct way of making the shell and then detail my failed attempt. I’ll have try again at a later date.
Even though my shell was dry, hard and overpowering, the cream was perfect. It was light, refreshing and not too sweet. I also nailed the decoration part!
This recipe is enough to make 1 large 9.5″ tart and 11 small tarts (muffin size).
Ingredients:
Tart shell:
- 125 gram unsalted butter (room temperature)
- 90 gram sugar
- 1 egg
- 1/2 tsp vanilla extract
- 250 gram all-purpose flour
Cream:
- 1 egg yolk
- 2 tbsp icing sugar
- 100 ml milk (~1/3 cup + 1tbsp + 1tsp)
- 1 tbsp cornstarch
- 100 ml whipping cream
Instructions:
For the tart shell
Using a hand mixer, beat soft butter and sugar until the butter is smooth.
Beat egg, vanilla extract in the butter mixture.
Sift in the flour and salt.
Mix slowly until forming crumbles.
*Miro’s fail: I put everything in a food processor and process too much. My butter and flour was forming into a ball, not what you want.
This is over mixed!
Should be crumbled, not ball like
Flatten this out into a disc would make rolling out so much easier
Onto a flat surface, fold the flour/butter crumbles together to become a ball.
Flatten the ball into a disc with the palm of your hand. Chill the dough for 1 hour.
*Miro’s fail: I put the dough into a ball and chilled it overnight. Once it was out of the fridge, I waited for 15 minutes but it was still not soft yet. Impatiently, I cut the dough up and flattened them out separately, which added to the shell fail.
Lightly dust a clean surface with flour. Roll the dough out to he thickness of a penny.
Line the dough onto a 9.5″ tart mould. Trim off the excess. The excess can be used to make multiple small tarts.
*Miro’s fail: Well, I don’t have a tart mould. So I cut a big circle out of the bottom of an aluminum disposable pie shell. I cover that cut out circle with excess aluminum foil so it can rest easily back on the pie shell. It was a genius attempt if I was to trim off half of the dough on the rim.
My genius removable tart mould
Flatten the dough out
Line the dough onto the tart mould
Should have cut off half of that rim
Chill the dough again in the fridge for another 30 minutes.
Crumble a piece of parchment paper. Preheat the oven to 340F.
Take the dough out, put the flatten out parchment paper on top. Pour in lentil beans to blind bake the shell.
Bake the shell for 15-20 minutes. Take the parchment paper and the beans out. Bake for another 5 minutes. Let cool on a rack.
The shell should be golden brown, crispy and flaky.
My sad, crumbly, dry shell 
The excess dough was baked in the muffin tin, they come out quite easily since I pam spray the tin
For the creme
In a small saucepan, beat the egg yolk and sugar until lightly yellow.
Beat in the milk.
Sift in corn starch and mix well (sifting the corn starch is very important to make sure it’s all mixed in).
Egg yolk milk mixture 
Sift in corn starch
Cook on medium heat and stir constantly until first clump is formed. Take off heat and continue stirring using a press and swipe motion. The end result should be less thick pancake batter. Let cool down completely to room temperature.
Stir constantly on low heat 
Consistency when done
Beat whipping cream until stiff peak.
Combined the cooled egg yolk mixture into the whipped cream.
Pour in egg yolk mixture
Fold together
The finished cream
Pour the cream into the shell. Spread the cream out evenly.
Thinly slice mango vertically and place each slide carefully on the cream, starting from the outer edge.
Finished product!! I made several small tarts using the excess dough. Decorating these tarts is probably the most fun part.
