Luscious, sweet , ripe mangoes with delicately light cream filling with sweet shortcrust pastry base- here's what you'll need:
RECIPE:
✅ PIE DOUGH
250 grams ( 1 3/4 cups ) all purpose flour
50 grams ( 1/2 cup ) icing sugar
1/4 teaspoon salt
100 grams ( 1/2 cup ) unsalted butter cut into cubes
30 grams ( 2 tablespoons ) cold milk
50 grams ( 1 medium ) egg
*Dried beans or uncooked rice as pie weights
*1 beaten egg for eggwash

✅ PASTRY & DIPLOMAT CREAM
3 medium eggyolks
125 grams ( 1/2 cup ) sugar
1/4 teaspoon salt
30 grams ( 1/4 cup ) cornstarch
300 ml ( 1 1/4 cups ) milk
15 grams ( 1 tablespoon ) unsalted butter
1 teaspoon vanilla
320 ml ( 1 1/4 cups ) heavy whipping cream
30 grams ( 2 tablespoons ) sugar

3 fresh mangoes cut into cubes
Neutral glaze or mango jam or jelly

◾BLIND BAKING - "the pie crust is lined with parchment paper and then filled with uncooked beans or rice, and then baked. This prevents the crust from puffing up while it bakes. After baking, the beans or rice are removed and the pie crust is filled" - Google

BAKING TIME: 15 mins. - with pie weights
20 - 25 minutes or until golden brown - pie weights removed
BAKING TEMPERATURE: 175'C
BAKING PAN USED: 9 inches pie pan
OVEN USED: Convection Oven, top and bottom heat

◾It's important to blind bake the pie crust to prevent from puffing up during the baking process and become uneven
◾Roll the dough to 3mm thickness
◾You may use other fruits in season as topping and filling
◾You may chill the dough again for 30 minutes after fitting in the pie pan to prevent shrinking during baking
◾Diplomat cream can also be used as filling for donuts, bread, eclairs and other pastries
◾The pie crust recipe is also perfect for tarts and quiche
◾DIFFERENT OVENS VARY IN TEMPERATURE SO PLEASE ADJUST ACCORDINGLY

#yeyetbakes #dubailife #mangoes #pie #mangocreampie

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YEYET
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