Makes one 9-inch pie
For the crust:
1/2 batch Sweet Tart Dough (see
instructions below)
For the filling:
1 14-ounce can sweetened condensed
milk
1/2 cup mango juice
1/4 cup key lime juice
2 large egg yolks
2 tablespoons mascarpone cheese
2 tablespoons maple syrup
1 teaspoon grated lime zest
Pinch of salt
To finish:
2 cups cold heavy cream
1 cup mascarpone cheese
1/2 cup confectioners sugar
1 mango
Prepare the crust:
Preheat the oven to 350°F. Line a
9-inch round tart pan with prepared, chilled sweet tart dough (see recipe
below) by breaking up the dough into small pieces and using your fingers to
press it into an even layer in the bottom and up the sides of the pan. Freeze
for 20 minutes.
Line the dough-lined pan with parchment
paper and fill with dried beans or pie weights. Bake for 15 minutes. Remove the
weights and parchment and bake until the crust loses its raw dough sheen, about
5 minutes more. Set aside.
Make the filling:
In a large bowl, whisk together the
condensed milk, mango juice, key lime juice, egg yolks, mascarpone, maple
syrup, lime zest, and salt. Pour into the pie crust and bake until the center
of the filling just barely shimmies and is set, 25 to 30 minutes. Let cool
completely at room temperature, then refrigerate.
To finish:
In the bowl of a stand mixer fitted
with the whisk attachment, whisk together the cream, mascarpone and
confectioners' sugar to stiff peaks. Transfer the whipped cream to a pastry bag
fitted with a St. Honoré tip. Pipe "commas" all along the perimeter
of the cooled pie and then continue piping them in the center until the whipped
cream fills the entire surface.
Peel the mango. Cut 1/4-inch-thick
slices and, using a small heart cookie cutter, stamp out heart shapes from the
slices. Place the hearts on top of the whipped topping or just place a solitary
heart in the center.
Recipe:
Sweet Tart Dough
Makes enough for two 9-inch tart
shells.
2 cups all-purpose flour
1 cup cornstarch
½ cup confectioners sugar
¼ cup granulated sugar
1 teaspoon salt
1 1/4 cups (2 1/2 sticks) cold
unsalted butter, cut into small pieces
1 large egg
3 tablespoons sweetened condensed
milk
1 teaspoon vanilla bean paste
In the bowl of a food processor,
pulse together the flour, cornstarch, both sugars and the salt until combined.
Add the butter and pulse until the mixture resembles coarse cornmeal.
In a small bowl, whisk together the
egg, condensed milk and vanilla. While continuing to pulse, slowly add the egg
mixture to the food processor. Continue pulsing until the dough just begins to
come together.
Turn the dough out onto a lightly
floured work surface. Gently knead it until smooth. Divide the dough in half.
Shape into two compact disks, wrap them in plastic wrap and refrigerate for at
least 20 minutes before using. The dough will keep for up to one week, wrapped,
in the fridge.
