Cold butter 100g, cube
icing sugar 50g
cold milk 20ml
mix all ingredients to make a dough, rest in the fridge for 30 min. mold the dough into the tart molds. bake in the preheat oven 160 degree C for 20-25 min till golden brown.
let it cool, put the filling & topping.
130g white sugar
6 egg yolks
20g Castard powder
1/2 vanila bean (peal all seeds from the vanila)
Place the milk, vanilla bean skin and half the sugar in a saucepan over medium heat.
Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
boil milk for 3-5min, remove from heat. cool down till lukewarm. Very slowly dribble the hot milk into the yolk mixture, stirring all the time.
When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat.
Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
Remove from heat and add the butter and vanilla extract/paste. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream.
whippe 200ml whipping cream with 3 tbsp icing sugar & 1 stp vanila extract until stiff peak.
decoration : frozen Raspberries & fresh mango cubes