Mango Custard Tart

• 1/2 cup sugar
• 6 tablespoons milk
• 6 tablespoons whipping cream
• 3/4 cup mango puree (Tip - 1 ripe med mango will yield about 3/4 cup puree)
• 2 eggs (lightly beaten)
• 4 egg yolks (lightly beaten)
• 1 1/2 tablespoons brandy (Napoleon suggested)
• 1 pie shell (9-inch, frozen)
• 1/4 cup whipping cream
• 1 tablespoon powdered sugar

1. Preheat oven to 350u0b0F.
2. In a sml saucepan, bring sugar, milk & whipping cream to a slow boil over med-heat. Remove from heat & cool slightly.
3. Add mango puree, eggs, egg yolks + brandy & whisk till all ingredients are completely mixed together.
4. Strain mixture into pie shell, bake 30-35 min or till custard is set, cool completely & refrigerate till ready to serve.
5. TO SERVE: In a sml bowl, beat whipping cream & powd sugar till stiff. Cut pie into 8 slices & place on serving dishes. Pipe a whipped cream rosette on ea slice & serve immediately.

sugar, milk, whipping cream, mango puree, eggs, egg yolks, brandy, pie shell, whipping cream, powdered sugar

Taken from www.food.com/recipe/mango-custard-tart-336117 (may not work)