The Spring Cleaning is taking a little longer than expected, it was three months ago since I started
my first one. I did have quite a few list of things to make from the "leftovers" but for some reason, a lot of them did get used up for something, which is good, I guess. It's not Spring anymore, it's Summer (yay!), but I still call it Spring Cleaning as I've never heard of Summer Cleaning before :)
This time, everything seems like it was meant to be for this tart. You probably guessed it right that I have just two 4" baked tart shell from making key lime tartelettes (not featured in this blog), one ripe small mango, two 3" of frozen mango mousse. I did have to make the custard filling for the tart which was a breeze to make, it was just a simple custard made with whole egg, a little cream, and sugar, baked inside the tart shell. Then, I put slices of mango on top of the cooled custard, placed the frozen mango mousse on top, put a strawberry for decoration and color and voila! you got one of the tastiest and simplest mango tart ever! A pile of raspberry, mint leaf, and white choc decor would probably look great on these, but strawberry did the justice just fine.
I love the yellow color of this tart! It reminds me of sunny warm summer day, sitting on the back porch with a cup of tea, hmm....
So, please don't throw away those leftovers you have, be it just a little of any mousse, jelly, sponge cake scraps, cream cheese frosting, sugar syrup, or anything at all, you can always transform them to something totally delicious with just a little extra effort!
I'm enjoying the best of California weather at the moment, clear blue sky with a little streak of white clouds here and there, warm sun, birds chirping and crisp weather in the morning, ahh... simple pleasure :)
Components:
- Pate sucree (leftover from
this, don't poke holes on the tart if you will bake a runny custard in it)
- Custard (made with egg, sugar, and cream, baked inside the tart shell until set in the middle)
- Fresh mango slices
- Mango mousse (leftover from
this)
