So much eggcitement going on! Yes, more egg madness with this creation…the Mango Custard Pie! Growing up, egg tarts were one of my favorite dim sum/dessert/pastry items. The puffy flaky crust (or sometimes cookie crust ;)) enveloping the gelatinous egg custard in the middle. Sometimes if I had bread, I would share it with the birds (GASP! Yes, I realize you shouldn’t feed the birds but I was three, okay? Annnndd now, I duck whenever birds fly by.). But, I would never share my prized egg tart. My 蛋撻 (daan taat).
Among tropical fruits, I also had a favorite- mangoes. Fresh, ripe mangoes. When cut right by cutting out a meaty half and then slicing it horizontal and vertical, you could flip it inside out where perfect little cubes could be bitten off piece by piece. In fact, I loved mangoes so much that I cried when my family left a perfectly delicious mango in the fridge upon checking out of the hotel when I was three. #toddlerprobs
Last but not least, the pie portion. Crust has probably always been my favorite part of a pie. CARBSCARBSCARBSgalore. Instead of a traditional graham cracker crust of a cheesecake, I thought I try out a childhood favorite, McVitie’s Digestive wheat meal biscuits.
These are a few of my favorite things! *cue Sound of Music tune*
Prep time for crust: 5 minutes
Cook time for crust: 5 minutes
Equipment: 9 inch springform pan, food processor or thick ziploc bag (to crush biscuits), giant bowl, measuring cups, spoon
2 1/2 cups of digestive wheat
2 tbsp butter, melted
4 tbsp water
- Preheat oven at 350 degrees.
- Mix all biscuit crust ingredients together and press firmly into the bottom of the pan using the back of a spoon.
- Bake for 5 minutes.
Mango Custard Filling
Prep time for filling: 25 minutes
Cook time for filling: 35 minutes
Equipment: blender, sieve, bowls, measuring cups, knife
1/2 cup simple syrup (basically sugar dissolved in water)
3 large mangoes
2 additional mangoes (optional)
9 large eggs
1 cup evaporated milk
2 tsp cornstarch
- Preheat oven to 400 degrees.
- Blend everything in a blender. (Note: This will create a lot of bubbles in your mix, but it’s the easiest method. You can also substitute about 1 1/2 cups mango puree and beat the eggs separately to minimize the bubbles.)
- Pour the mix into another bowl through a sieve. Remove all extra foam! You can let the mixture sit so more bubbles and foam rise to the top.
- Pour mix on top of biscuit crust. Bake for 35 minutes. To check whether it is done, the custard should jiggle when shaken, similar to gelatin desserts (Jell-O), but not seem watery. Parts of the top may also have burnt bubbles but that’s fine.
- Let cool in the pan. Can be eaten hot or cold.
- (Optional) Dice up the extra 2 mangoes and put it on top.