Mango Coconut Cream Pie with almond meal gluten free crust. The mango coconut custard layer…
Mango Egg Tarts
Delicious Mango Egg Tarts with a luscious mango coconut milk custard and easy Graham crackers crust. These mini tarts are perfect for tea time or dessert.
I was thrilled when Jill Colonna, the author of Mad About Macarons invited me to do a guest post for her blog. I was nervous yet excited about the prospect of posting something to complement her impressive collection of confectioneries.
Jill had one request. The recipe should have at least two egg yolks because “macaronivores” use up egg whites and leave the egg yolks all yellow with no where to go.
I spent several days thinking about what I could share with her wide audience. I finally settled on an East meets West kind of recipe. Please do Jill and me the honor of going over to Mad About Macarons to read my Mango Egg Tarts post. Thank you!
Mango Egg Tarts
Delicious Mango Egg Tarts with a luscious mango coconut milk custard and easy Graham crackers crust. These mini tarts are perfect for tea time or dessert.(Makes 6 tarts)
Ingredients
Graham Cracker Crust
- 1¼ cups finely crushed Graham crackers / Marie biscuits / Digestive biscuits / ginger snaps (140g)
- 2 tbsp sugar
- 5 tbsp unsalted butter (melted) (68g)
Mango Custard
- 1 cup mango puree (240ml)
- 3/4 cup coconut milk (180ml)
- 2 egg yolks
- 2 tbsp sugar
- 2 tbsp butter (28g)
- 2 tbsp rice flour
Instructions
- Line a standard size muffin pan with 8 foil liners.
Graham Cracker Crust
- Stir together crushed Graham crackers, sugar and butter until well combined.
- Press mixture evenly onto the bottom and sides of lined muffin pan cups. Bake in a 350˚F (180˚C) oven for 8 minutes. In the mean time, work on the custard. When crust is ready, remove and cool on a rack. Leave oven on.
Mango Custard
- In a small bowl, whisk egg yolks lightly. Set aside.
- Heat butter in a pan and cook flour. Pour in mango puree, coconut milk, and sugar stirring over medium heat until thick and bubbly. Remove from heat. Stir in egg yolks until well combined.
Putting it together
- Pour warm filling into baked tart shells.
- Bake in a 350˚F (180˚C) oven for 12 minutes. Remove and cool on a wire rack.
- When it is cool enough to handle, transfer baked tarts to a flat pan. Cover with foil and chill for at least 4 hours in the fridge.
Nutrition
Calories: 444kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice
Enjoy…..and have a wonderful day! 😎
Jill Colonna says
Biren,
Thank you so much for your wonderfully exotic egg tarts; they are divine, just like all your recipes on Roti n’ Rice. Merci for sharing them with us!
Biren says
It’s a pleasure Jill! So sweet of you to invite me. 🙂
Faith says
What a pretty teacup, Biren! The tarts sound really delicious — love the flavor of mango! I’m off to check out the recipe!
Biren says
I love all things tea. Thank you so much for your support, Faith!
Lindsey@Lindselicious says
Yum, I must head over cause I want to make this!! I love egg tarts and cant wait to try it with the mango flavors. Congrats on the guest post too Biren! Have a great weekend. =)
Biren says
Very sweet of you Lyndsey! I hope you will give these a try. Have a lovely weekend!
simply.food says
These look delicious so will surely go and read the full post.
Biren says
Thanks simply.food! I appreciate your support. 🙂
Erin @ Dinners, Dishes and Desserts says
Great job with the guest post, looks and sounds wonderful!
Biren says
Thanks Erin! So good of you to visit. 🙂
Adora's Box says
Biren, this looks and sounds so delicious. Lots of Asian flavours all in one tart. Excellent!
Biren says
Thanks Adora for your kind comments both here and at Mad About Macarons! I hope you have a lovely weekend. 🙂
Kate at Diethood says
Biren, this looks fantastic!! I am heading over to Jill’s asap!
Biren says
Thanks Kate…you are a sweety!
Alisa says
Congratulations on the guest post Biren! I’m so excited to try your recipe.
Biren says
Thanks Alisa! Please do give the recipe a try and let me know how it worked for you. 🙂
Liz says
New follower and fan here, Biren. Popping over from Jill’s blog…and I just love your marvelous mango tarts! What a fabulous way to use up extra yolks…yummy!
Liz says
New follower and fan here, Biren. Popping over from Jill’s blog…and I just love your marvelous mango tarts! What a fabulous way to use up extra yolks…these look delish!
Spoon and Chopsticks says
Biren, these are beautiful egg tarts. They look so delicious.
Nami @ Just One Cookbook says
Biren, you are genius! An East meets West recipe at Jill’s website. I am going there right now to check out how to make these yummy looking tarts! I love these flaky crusts… YUM! Having a cup of tea sounds like a great idea!
Chris's Gourmet Fashion says
Just stopped by to tell you that you have some awards waiting for you by my fruit salad http://www.gourmetfashion.net/2011/05/spring-fruit-salad-bowl.html
Anncoo says
Hi Biren, this Mango egg tart look so unique and I am sure everyone loves it very much.
Sorry for the late in coming here as I was sick last week and have not much blog hopping.
Have a great Monday 🙂
Jeannie says
This I must hop over to see, I too have leftover egg yolks waiting to be used!:D The photos are drool worthy!
Bakerbynature says
I’ve never seen an egg tart with mango before! Very original and looks like a perfect breakfast.
Angie's Recipes says
I have never had a mango egg tart!! Those look divine!
Jasmine says
this is so special! (: and it look delicious! (:
tigerfish says
Looks interesting to have mango in the egg tarts. Fusion cuisine? ;p
Chris says
Very unique mango egg tarts – must be very good. Eaten egg tarts but not mango egg tarts. Well done.
Devan says
Hi,
Thanks for sharing the recipe. Just a question. There is one part of the recipe which mentioned :
(Heat butter in a pan and cook flour).
May i know how long do i have to cook the flour?
thks and regards
Biren says
Hi Devan, thanks for visiting! It takes only about 2 minutes to cook the flour with butter.
Devan says
Hi ,
I tried this recipe and is yummy. I did the normal tart as i dont have digestive biscuit with me. However i dont get those nice yellowish colour tart like yours and i think the coconut milk overpower the mango puree. Mine taste more like “kaya custard”. But never mind about that, over all is delicious. Thanks again.
rgds
Biren says
Thanks Devan, for taking the time to let me know how it went for you. I am glad you found it delicious. You must have very nice and thick coconut milk where you live (Malaysia?). Over here, I either use carton or canned coconut milk. I prefer the carton but there isn’t much taste to it. There is also thickening agent and so it must be diluted. Perhaps you can use lighter coconut milk or dilute it with water. For the crust, you can use Marie biscuits if you do not have digestive biscuit.
Devan says
Hi,
Yes….i m from Malaysia…and i bought fresly squeeze coconut milk…is real thick!!!! Probably that is the reason why i dont get the nice yellowish tart. May be next time i will try using diluted coconut milk.
MaryMoh says
Wow….these looks so pretty and delicious. I have always enjoyed egg tarts but have not tried mango egg tarts. I love mangoes and dI’m sure they are equally delicious. Hope to try one day. Thanks very much for sharing.