Month: July 2014

Mango Custard Pie

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*

 

 

Biscuit Crust

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

  1. Preheat oven at 350 degrees.
  2. Mix all biscuit crust ingredients together and press firmly into the bottom of the pan using the back of a spoon.
  3. 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

  1. Preheat oven to 400 degrees.
  2. 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.)
  3. 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.
  4. 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.
  5. Let cool in the pan.  Can be eaten hot or cold.
  6. (Optional) Dice up the extra 2 mangoes and put it on top.