Ingredients:

Crust

• 1 1/2 cups Western Family All-Purpose Flour
• 2 Tbsp Granulated Sugar
• 4 tsp Western Family Cornstarch
• 3/4 cup Western Family Salted Butter, cubed and chilled

Vanilla Cream

• 1 Tbsp Western Family Pure Vanilla Extract
• 1 cup 35% Whipping Cream
• 1 cup Whole Milk
• 1/4 cup Granulated Sugar
• 2 Western Family Egg Yolks
• 3 Tbsp Western Family Cornstarch

Mango Topping

• 3 Mangos, thinly sliced

Directions:

Crust

1. In a large bowl, whisk together flour, sugar and cornstarch. Then with a pastry blender, work in the chilled cubes of butter until the whole mixture forms together. With floured hands, press dough into an 11” tart pan (with a removable bottom) evenly and up around the sides. Place in refrigerator for at least 1 hour (or in freezer for 15 min) until firm and cooled, or covered overnight.
2. Preheat oven to 350F. With a fork, prick crust all over and baked for 25 minutes or until golden in color. Allow to cool completely on a rack.

Vanilla Cream

1. In a small saucepan, heat vanilla extract, cream, milk, and only half the amount of sugar (only 1/4 cup). Bring to a simmer over medium heat.
2. In a medium bowl, whisk together egg yolks, remaining sugar (1/4 cup), and cornstarch in a bowl. Slowly pour heated saucepan mixture into the bowl while whisking constantly. Once combined, then pour mixture back into saucepan and heat, whisking until mixture begins to thicken and boil. Pour back into a bowl, and place plastic wrap directly on top of vanilla cream so it’s touching the entire surface area and refrigerate for at least 2 hours, or overnight. (Or place bowl inside of larger bowl filled with ice water to bring it down to room temperature faster!)

Tart Assembly

1. Once vanilla cream is at room temp, whisk again to make it smooth. Spread it evenly on top of crust. Slice 3 mangoes thinly. To arrange on tart, begin placing slices around the very outside, layering each slice, working clockwise until you reach the very center and have covered the entire tart to resemble a flower. Slice and enjoy!

Tips and Tricks: This is a great recipe to make ahead. The crust can be made ahead and covered and stored at room temp until ready to use. The vanilla cream can also be made ahead and stored in the fridge with plastic wrap placed directly on top of it until ready to use. This will make the day of assembling the tart seamless!