And the baking begins...

Here's what we made in Class. Mango Cream Pie - which tastes similar to Conti's Mango Tart with a little adjustment.  

So I am sharing this recipe so you can try it in your home. We start with making the  Basic Pie Dough recipe. 

Ingredients:

1 1/2 cups All purpose flour

1/4 tsp fine salt

1 tsp refined sugar

8 tbsp cold unsalted butter, cut into small pieces

4 to 5 tbsp of ice water

 Instructions:

Combine the flour, salt and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it's in pea -size - it should be slightly yellow in color, about 4-5 mins.

Add 4 tbsps of ice water into the mix just until the dough comes together. ( add water if necessary but do not overwork your dough or it will become tough). Here's what your dough should look like.

Shape the dough into a ball, put in a bowl and cover it in plastic wrap and refrigerate for at least 30 mins. Cut the dough into small balls then use the rolling pin to flatten the dough. Transfer the flattened dough into your desired pan. Bake for 15 mins 180C until golden brown. Let it cool.

For The Filling: 

200g Mango Puree 
100g Refined sugar
2 1/4 tsp unflavored gelatin
20g water
350g All purpose Cream
Mango shaped into balls or sliced for decoration.

Mis en Place

Instruction:

Bloom gelatin in water. Set Aside.
Mix mango puree and sugar over low heat until sugar is dissolved. Add your bloomed gelatin into mixture. Remove from heat and let it cool.
In a separate bowl, whisk the cream until it doubled in volume ( about 5 mins or so, its best to chill your cream first), Once you see that your cream has doubled in volume, add the cooled mango mixture, cover and chill for 30 mins. 

Scoop the mango mixture into the tarts. Chill for 30 mins. If you are ready to serve, top it with fresh mangoes and whipped cream. 

My Finished Product.

YUM!!

There you have it. My first ever mango cream pie! I still need to work on my piping skills so  please bear with me people!