1. Prepare crust, Combine flour,sugar, and salt. Add butter until mixture resembles coarse meal.
Add ice water 1 tablespoon at a time, until moist clumps form.
Gather dough in a ball., flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour. If chilled overnight let dough stand 30 minutes at room temperature before rolling)
2. Preheat the oven to 190°c . On flour surface , with floured rolling pin rool disc and transfer to a round tart pan with removable bottom.
Press dough onto bottom and up side of pan.
Trim dough level with rim of pan, . Refrigerate tart shell 10 to 15 minutes to firm dough before baking.
3.Line tarta shell with foil and fill with some beans.
4. And bake about 15 minutes or until golden.
Cool in pan or wire rack about 30 minutes.
Meanwhile prepare the lemon cream.
In a sauce pan heat milk,to simmering in medium.
In small boll whisk yolks and granulated sugar until blended.
Mix in cornstarch until smooth.
While constantly beating with wire whisk, gradually pour half of simmering milk into egg yolk mixture.
Pour this egg mixture into remaining milk in sauce pan and cook until mixture boils and thickens.
Boil un minute stirring. Remove saucepan from heat stir in butter and add the lemon peel and lemon juice.
Transfer pastry cream to small bowl cover with a plastic wrap and refrigerate at least for 1 hour.
Spoon pastry cream into baked tart and spread evenly. Arrange mango slices on top, place raspberries in the center. Refrigerate by two hours before serving.
Tarta de mangos
Que puedo decir acerca de los mangos que ya no sepan, son deliciosos, preciosos, huelen maravilloso! Soy una fan de los mangos, realmente, cuando los niños eran pequeños les hacía compota de mangos, por eso debe ser que les gustan las frutas tropicales.