So excited to make this!! When making the custard, do you have to heat the mango puree before adding the yolks/sugar? And then put it back on the heat like a traditional custard? Or not required? Also, just to double check, there is no need for any setting agent such as gelatine? Thank you!
Hi Nicola! How does the flavor profile of this mango custard tart compare with the mango panna cotta that you mentioned? In your opinion, which one has a fresher mango taste?
Do the large amount of egg yolks overwhelm the mango flavor in the mango custard tart at all?
I'm planning to make a mango tart this weekend for the long holiday in the US and deciding whether to fill it with your mango custard or mango panna cotta. I'll be using tinned kesar puree if that makes a difference. Thanks a ton!
So excited to make this!! When making the custard, do you have to heat the mango puree before adding the yolks/sugar? And then put it back on the heat like a traditional custard? Or not required? Also, just to double check, there is no need for any setting agent such as gelatine? Thank you!
Hi Nicola! How does the flavor profile of this mango custard tart compare with the mango panna cotta that you mentioned? In your opinion, which one has a fresher mango taste?
Do the large amount of egg yolks overwhelm the mango flavor in the mango custard tart at all?
I'm planning to make a mango tart this weekend for the long holiday in the US and deciding whether to fill it with your mango custard or mango panna cotta. I'll be using tinned kesar puree if that makes a difference. Thanks a ton!
Could this work with other fruit puree e.g pear or apple?