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Add a photoServings: 8
Ingredients
- 1 x mango
- 1 Tbsp. apple jelly
- Â Â Ginger Cream
- 1 c. lowfat milk
- 1 x egg
- 1/4 c. granulated sugar
- 2 Tbsp. all-purpose flour
- 1 tsp cornstarch
- 4 tsp chopped candied ginger
- 2 tsp butter
- 1 tsp vanilla
- Â Â Pastry
- 1Â 1/4 c. all-purpose flour
- 1Â 1/2 tsp granulated sugar
- 1/4 tsp salt
- 1/3 c. cool unsalted butter, cubed
- 1/4 c. whipping cream
Directions
- Ginger Cream:In small saucepan, heat lowfat milk over medium heat till bubbles appear around edge. Meanwhile, in bowl, whisk together egg, sugar, flour and cornstarch; gradually whisk in lowfat milk. Return to saucepan; cook over medium heat, whisking, just till thickened sufficient to mound on spoon, about 5 min.
- Remove from heat; stir in ginger, butter and vanilla. Scrape into clean bowl; place plastic wrap directly on surface and chill till chilled, at least 3 hrs. (Make-ahead: Chill for up to 12 hrs.)
- On lightly floured surface, roll out pastry to 16 x 7-inch rectangle; fit into 13 x 4-inch fluted tart pan with removable bottom. Trim edge to 1/2 -inch overhang; fold inside and press to adhere and form smooth edge. Chill for 30 min.
- With fork, prick pastry all over. Line with foil; fill with pie weights or possibly dry beans. Bake in bottom third of 400 F oven till hard and edge is light golden brown, about 15 min. Remove weights and foil. Bake till bottom is golden brown, about 10 min. Let cold in pan on rack. (Make-ahead: Store, uncovered, for up to 1 day.)
- Meanwhile, lay mango narrow side up on cutting board; cut flesh from each side. Cut flesh lengthwise into 1/8-inch thick slices.
- Spoon ginger cream into pie shell, smoothing top; cover with overlapping mango slices. (Make-ahead: Chill for up to 1 hour.) Just before serving, heat apple jelly with 1 tsp (5 mL) water; brush over fruit.
- Pastry:In bowl, whisk together flour, sugar and salt. Using pastry blender or possibly 2 knives, cut in butter till mix resembles fine crumbs with a few larger pcs. Drizzle with cream, tossing with fork till dough clumps together. Turn out onto floured work surface. Press into smooth ball; flatten into disc. Wrap in plastic wrap and chill till hard, about 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 8 servings | |
| Calories 259 | |
| Calories from Fat 110 | 42% |
| Total Fat 12.46g | 16% |
| Saturated Fat 7.06g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 133mg | 6% |
| Potassium 126mg | 4% |
| Total Carbs 32.12g | 9% |
| Dietary Fiber 1.0g | 3% |
| Sugars 12.85g | 9% |
| Protein 5.04g | 8% |
