Mango-Sabayon Cream Tart // Makes enough for two 8′-10′ tarts
1 Basic Sweet Tart Crust Recipe
1 Sabayon Cream Recipe
5-6 large organic mangoes, (organic mangoes are most likely creamier and less fibrous)
peeled, cut along sides of pit, and sliced
Fresh berries, figs, mint leaves, or edible flowers
Basic Sweet Tart Crust
Slightly adapted from Mark Bittman // Makes enough for two 8′-10′ tarts
2 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
4 tablespoons confectioner’s sugar
20 tablespoons (2 1/2 sticks) frozen or cold unsalted butter, cut into chunks
6 tb ice water, plus more if necessary
2 egg yolks
*Tin foil and baking beans or pie weights for blind baking
Combine the flour, salt, and sugar in the container of a food processor and pulse once or twice. Add the butter all at once; process until the mixture is uniform, about 10 seconds (do not over-process). Add the egg and process another few seconds.
Put the mixture in a bowl and add 3 tablespoons ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon or 2 of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour). Form into a ball, wrap in plastic, and freeze for 10 minutes or refrigerate for at least 30 minutes). (You can refrigerate for up to a couple of days, freeze for up to a couple of weeks.)
Sprinkle a countertop with flour and put the dough on it; sprinkle the top with a little flour. Use a rolling-pin to roll with light pressure, from the center out. If the dough is sticky, add a little flour (if it continues to become sticky, and it’s taking you more than a few minutes to roll it out, refrigerate or freeze again). Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.
Cut a piece of tin foil large enough to cover the tart crust. Fold it in half and cut a half-moon (making a circle) from the foil. It should resemble a circle of foil. Place foil into tart shell and fill and cover crust with pie weights or any baking beans. (I used kidney beans) Bake at 350 for 15 to 20 minutes. Until golden brown.
4 egg yolks
1/4 cup granulated sugar
5 tb marsala wine
4 tb white wine (sauvignon blanc is great!)
1/2 cup heavy cream
Prepare an ice bath in a bowl large enough to contain another mixing bowl used for making the sabayon base. In a large stainless-steel or Pyrex mixing bowl, whisk the egg yolks and sugar together until they start to lighten in color and thicken. The whisk should leave a trail behind in the mixture.
Set the mixing bowl over a pot partly filled with simmering water big enough to hold the mixing bowl at the top. Without letting the bottom of the bowl reach or touch the water. Whisk mixture constantly without stopping while slowly whisking in both wines. Make sure to not let the mixture cook too long without whisking, process can scramble quickly. Continue whisking until egg and wine mixture has thickened and become pale yellow in color. It should be double, almost triple from its original size. Remove from the stove and place bowl into the ice bath and continue to whisk until cooking process has slowed and the mixture is cool.
In another mixing bowl, pour the cold cream into the bowl and begin whisking until medium to firm peaks form. With a spatula, add the whipped cream to the cooled sabayon mixture and slowly fold in the cream in until both have completely been incorporated. Transfer mixture into desired serving bowl or storage container to later spread a layer into the tart shell. Chill at least 1 hour before serving. If desired, serve the sabayon separately.
On a cutting board with a sharp peeler, peel the mango skins and cut along the sides of their pits. With each mango halve, cut very slices about an 1/8 inch thick. Place slices into neat rows onto a large plate. Once tart crusts are cool, transfer the crusts to desired serving platters. Evenly spread a generous layer of the sabayon cream into the bottom of the pie crust. Start placing the mango slices on the outer rim of the pie and work completely around until the mangos circle around the entire pie crust wall.Continue by alternating the mango slices until they reach the center of the pie. Garnish with fresh fruit, mint leaves, fresh flowers and serve. Store covered in refrigerator for up to 3-4 days.