Recipe by Keik by Li San (@keikbylisan)
240g all-purpose flour
173g salted butter
4 tbsps cold water (or as needed)
Gula Melaka Santan Sauce
100g gula Melaka (palm sugar)
1/2 tsp salt
1 cup sago
3 cups water
Mangoes, for topping
- TART BASE. Blitz all the ingredients in a food processor. Add water if needed until the texture resembles a dough.
- Place the dough in between two sheets of baking paper and roll evenly to a thickness of 4mm.
- Refrigerate the rolled-out dough for about 5 mins. Then, take it out from the fridge and remove baking paper on top of the dough.
- Flip it on top of the tart mold so the dough is facing the bottom and gently peel off the other sheet of baking paper. (Tip: Work quickly or the dough will start getting soft)
- Slowly press dough into the bottom corners of the mold while being mindful that you are not gathering too much dough at the sides of the mold.
- When all corners are filled, take a rolling pin and roll over the top of the mold. This will cut off any excess dough.
- Dock the dough all over with a fork before baking.
- Bake in a preheated oven of 170°C for 35-40 mins or until tart is golden brown inside out. Leave to cool.
- GULA MELAKA. Boil all ingredients together for 3 mins on medium heat and leave to cool.
- Slowly pour the sago into boiling water while stirring constantly. This is to ensure it does not clump up. Once sago is transparent, pour it into a sieve and rinse with cool water for 2 mins.
- Skin mangoes and cut into halves vertically. Slice the mangoes to a thickness of 2mm.
- TO ASSEMBLE. Pour strained sago into the cooled tart shell.
- Drizzle ¾ of the Gula Melaka sauce onto the sago. Starting with the centre of the tart, take the two smallest slices of mangoes and intertwine them. Take three slightly larger slices and place them behind where the two front slices overlap. Repeat these steps until the mangoes reach the edge of the shell.
- Drizzle with more Gula Melaka sauce and serve.