Mango and Pitahaya Fruit Tart

Ingredients

• Crust

  • 1 1/4 cups (310 ml) unbleached all-purpose flour
  • 3 tablespoons (45 ml) sugar
  • A pinch of salt
  • 1/2 cup (125 ml) cold unsalted butter, diced
  • 1 egg
  • 1 tablespoon (15 ml) ice water, approximately

• Pastry Cream

  • 1 vanilla bean
  • 1 1/2 cups (375 ml) milk
  • 1/2 cup (125 ml) sugar
  • 1/4 cup (60 ml) unbleached all-purpose flour
  • 1 egg

• Topping

  • 1 ripe mango
  • 1 pitahaya
  • 1/4 cup (60 ml) apricot jelly, melted