To thicken, the role of filling. The following is the practice of tart liquid:

Ingredients: 250g of milk, 250g of light cream

Mix 70g of sugar with the milk and heat it over low heat to melt the sugar.

Separate the egg yolks and whites.

Beat the egg yolks and whole egg and whisk well. Add the milk in two batches and the light cream. Stir well again.

Strain through a sieve. (Remove impurities and air bubbles from the eggs)

Pour into the pre-made tart crust (7 minutes full). You can add mango and other fruit pulp (such as the two on the far left).

Bake at 200-230 degrees, top and bottom heat, medium level, for about 20 minutes.