Strawberries, Blueberries and Mango tart

Last weekend I made this very good tart using ingredients I had on hand. Strawberries and blueberries were in the refrigerator, mango puree and a sweet tart dough (from 2 weeks ago) in the freezer. I decided to make a mango pastry cream and top it with fresh berries, simple, very simple but usually simple means good. The flavor of this tart was very tropical, each fruit has a unique flavor and you can identify them very clearly in this tart but, after a few seconds, you start to taste the mix, if you close your eyes you can place your self in a tropical beach having a very good time... ok wake up, I am in Houston so the closest thing to a beach is Galveston.... no thanks, I prefer to stay at home working on the back yard...if you have never been in Galveston well you did not miss anything, trust me.

I think next time I will increase the amount of mango puree because I like the mango to play a bigger part in the flavor mix. I also think in reducing the size (from 9 in to 6 in), we ate half of it in one day, that is not good for my diet at all!!


Dough

Butter 160 grs
Powder sugar 90 grs
Eggs 68 grs
salt pinch
AP or cake flour 270 grs

Cream butter and sugar for a couple of minutes, add the egg and mix until well incorporated, add the salt and flour and mix just until incorporated. Cover with film and refrigerate for at least 30 min before use it.
You will have more than enough dough for a 9 inches tart.
Bake it blind in a oven at 375F

Pastry cream

milk 400 ml
mango puree 100 grs
sugar 90 grs
yolks 2

corn starch 45 grs

Put half of the sugar with the corn starch in a bowl, add a little bit of milk and dissolve until you do not see any lumps, then add the yolks and mix.
Warm the milk, mango and rest of the sugar until the sugar is dissolve (do not boil).
Add 1/3 of the liquids to the dry and yolks mixture and mix fast, add the rest in two steps, put the mix back in to the sauce pan and under moderate heat cook the pastry cream for about 5 min mixing all the time.
When the pastry cream is ready place it in a film and cool it down in the fridge.

I guess I do not need to tell you how to assemble the tart!!