Kairi Tart Again!
|Kairi tart/tart made of green tender mangoes|
I didn’t think I’d do a post about a tart so soon but when the wind came hooting and howling two days ago, a precious branch of my mango tree broke. This year the branches aren’t really laden. So a loss of six isn’t all that heart-breaking. But they needed to be used and the first one went into a mint/coriander chutney. The tang from the green mango was wonderful and it reminded me of the tarts I had made when my blog was new. Kairi tarts or tart made from green and tender mangoes.
When we were kids, the season’s first mango tasting would be invariably mango chutney. It didn’t need much effort. Peeled and grated mangoes, chopped green chillies, a touch of salt and sugar, chopped mint and a little drizzle of mustard oil. In the hot and languid afternoons the taste of this chutney shared with siblings and cousins was pure bliss!
This recipe is from my old post that I had made from Good Food magazine in 2013. I had baked them in mini tart tins but this time I made one in a 8″ tin. And instead of vanilla extract I used powdered cardamoms. For the shell I used my usual measurements. I need to have some pastry dough at the ready because I bake so often.
2 1/2 cups flour
1 cup chilled butter, cut into cubes+ extra for greasing the tin and the greaseproof paper
2 eggs (depending on the size, 1 large might do too)+ extra for brushing the pastry during blind-baking
(Nowadays I omit the sugar in the dough as the filling is sweet)
Break one egg in a small bowl and keep aside. The second one might not be needed.
Transfer the flour to a large bowl and add the cubed butter.
Rub till the mixture is crumbly.
Add the egg and let the dough come together.
Flatten the dough and wrap it in clingfilm.
Chill for at least 40 minutes.
Take it out from the fridge.
Lightly grease a tart tin with a loose bottom.
Cut off the amount of dough that you will need. Keep the rest back in the fridge for later use.
Roll the pastry out a little bigger than the tart tin. It should be about 1/2 cm thick.
With the help of your rolling pin, place the dough on the tin, unfurling it across the tin.
Press the edges at the bottom of the tin and trim off any excess dough.
Chill for another 40 minutes. If you’re planning ahead, you can chill it overnight.
Take it out of the fridge. Rub a piece of butter on a circle of greaseproof paper and place the buttered side down on the pastry shell.
Place the baking beans and bake in a preheated oven at 180C for 10-12 minutes.
Remove the beans and the paper, brush with egg and bake again for another 10 minutes.
Remove and let it cool as you prepare the filling.
1/2 cup sugar
1/2 cup cream
1/2 cup grated green and tender mangoes
Powdered cardamom from 3 cardamom pods
For the filling, mix the cream, sugar, eggs, and grated mangoes. Add the cardamom powder and give it a good mix. Pour the mixture into the cooled shell and bake in a preheated oven at 140C for 15 minutes. Bring the temperature down to 120C and continue to bake till the filling is set. This could take anything between 20-25 minutes.
Let the tart cool and then chill it for an hour before serving. I added fresh mint sprigs and a few nasturtiums from one plant that looks like it’ll go on for a while. With the rain, the others have already withered and died.
The taste of this tart was delicious. My son’s friend dropped by and this was her verdict. How fortunate to have somebody drop by when there’s something like this ready to be served. Food after all tastes so much better when shared!:)