芒果挞MANGO TART

挞皮做法：在碗内将粉、糖及盐混合均匀。FOR THE TART SHELL: In the bowl, combine the flour sugar and salt.

加入切丁的牛油，搅拌成粗面包糠状。Add the cubes of butter and process until the mixture looks like bread crumbs.

加入蛋黄，继续搅拌成粗粒面团Add the egg yolks and process until it starts to form large clumps.

将面团用保鲜膜包好，收入冰箱半小时。Knead the dough very lightly , wrap in plastic wrap and place in the fridge for half an hour.

将烤箱预热至180℃；将8寸挞盆内涂油铺上烘焙纸。Preheat the oven to 180℃ fan forced. Line the base of an 8 inch fluted tart tin with baking paper.

将将面团擀开成3mm的厚度。Roll out the dough to roughly 3mm thick.

将挞皮压在抹了油的派盘上。Transfer the dough to the tin.

用擀面杖把多余的挞皮压掉。Roll the rolling pin over the top of the tart tin to cut off the excess.

用叉子或者牙签在挞皮上扎上小孔，避免在烤的过程上挞皮膨胀。Prick the base of the tart shell with a fork all over then place in the freezer.

预热烤箱190℃至4分钟。放入预热好的烤箱，烤20分钟。Preheat oven @190℃for 4 minutes. Bake the tart for a further 20 minutes until the bottom looks cooked and dry.

馅料做法：小锅内放入牛奶、牛油、糖和香草精，低火煮至牛奶沸腾。FOR THE FILLING: Pour the milk into a saucepan, add the butter, sugar and vanilla, heat on low heat until steaming, stirring regularly.

加入粟粉、蛋和蛋黄，拌打至混合。While the milk mixture is heating, whisk together the cornflour, egg and egg yolks until pale yellow.

将蛋黄混合料缓缓加入牛奶内，不断地搅拌，小火边加热边搅拌约5分钟，直到面糊越来越稠，小心粘锅。Pour the milk mixture is slowly into the eggs while whisking constantly，stirring constantly about 5 minutes, until it gets very thick.

关火后，待冷，放冰箱冷藏1小时后用。Remove from the heat and allow to cool，place in the fridge for about 1 hour before topping and serving.

从冰箱里取出冷藏过的卡仕达酱，放入裱花袋，挤在挞皮上。Arrange filling into piping bag, pipe into the filing into the cooled tart shell.

芒果切丁，铺在面上即可。Arrange the mango cube on top of the tart.