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Everybody likes the idea of taking a seat to a delicious home-cooked meal, yet with today's busy schedules, it can be harder than ever before to discover the time to place one together. Fortunately, assistance is around, the Mini Mango Custard Tart recipe and guidance in this post will aid you put together healthy meals for your family members in a surprisingly, short time.

You need to prepare Parle g Biscuit.
You need Butter(Melted).
Prepare Milk.
Use Sugar.
Provide Custard Powder.
Provide Ripe Mango(Alphanso).
You need to prepare saffron Strands.

Grease a tart pan and line with puff pastry. Once your tart hits the oven, it's time to get started on your silky-smooth vanilla bean pastry cream. This homemade pastry cream stars the seeds from Pastry cream, meet cooled tart crust. Doesn't that look like a heavenly marriage of textures and flavors?

In a mixture jar, grind the Parle-G biscuit. Add butter to it and mix it well..
Line your cupcake pan with cupcake liners, add the biscuit mixture in it and flatten it. refrigerate it for 3 to 4 hrs..
Now boil 1 cup of milk. Add Sugar and saffron strands to it. While milk is heating up, take 1/4 cup milk and add 1 tbsp custard powder to it. Make sure there should be no lumps in custard mix..
Add the custard paste to the milk once it boils. Keep stiring it. once milk has turned thicken,let it cool for 5 minutes and put cling wrap on the milk so that there should be no malai in the milk. refrigerate it for 3 to 4 hours..
Now take a mango, cut it in a thin slices and put them in a straight line and make a flower from it..
While serving. demould the biscuit tart from cupcake liners and add custard mixture to it. On the top gently put mango flower..
Your no bake mango tart is ready to serve..

Next up is slice after slice of perfectly ripe mango. Try this mango tart recipe, in a cute and mini version. Original source of article, shared by HungryJenny, Mini Mango Tarts. For the Mango Cream: ¾ cup homemade coconut milk yogurt. ¾ cup fresh mango. Delicious Mango Egg Tarts with a luscious mango coconut milk custard and easy Graham crackers crust.

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