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Mango Tart Recipe

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4.3 from 79 reviews

  • Author: Amina
  • Total Time: 7 hours 30 minutes
  • Yield: 8 servings

Description

This Mango Tart recipe features a luscious combination of smooth, creamy pastry cream nestled inside a crisp, buttery tart crust and topped with fresh julienne-cut mango slices. The pastry cream is made with whole milk, egg yolks, and a blend of cornstarch and flour for a silky texture, while the tart crust is a delicate mix of flour, almond flour, powdered sugar, and cold butter for the perfect crunch. Chilled and baked to golden perfection, these tarts are an elegant and refreshing dessert that highlights the tropical sweetness of mangoes in every bite.

Ingredients

Pastry Cream

  • 500 g Whole milk
  • 100 g Granulated sugar
  • 80 g Egg yolk (approximately the yolk of 4-5 eggs)
  • 25 g Corn starch
  • 25 g All purpose flour
  • 2 teaspoon Vanilla bean paste
  • 50 g Unsalted butter (at room temperature)

Tart Crust

  • 230 g Pastry flour (or All Purpose flour)
  • 90 g Powdered sugar
  • 30 g Almond flour
  • Pinch of salt
  • 110 g Unsalted butter (very cold, and cut into cubes)
  • 50 g Egg (approximately 1 egg)

Topping

  • 2 Mango (cut into julienne slices)

Instructions

  1. Make pastry cream: In a mixing bowl, whisk together half the granulated sugar with the egg yolks until slightly fluffy using a hand whisk. Mix in the cornstarch, all-purpose flour, and vanilla bean paste until fully incorporated into a smooth paste; if too thick, add a small amount of milk.
  2. Heat the whole milk and remaining sugar in a saucepan until simmering. Slowly pour the warm milk into the egg yolk mixture while whisking vigorously to temper the eggs.
  3. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the mixture thickens, about 1 minute after boiling begins.
  4. Remove from heat and strain through a sieve for a smooth texture. Gradually add the soft unsalted butter in three stages, folding with a rubber spatula until fully combined.
  5. Transfer the pastry cream to a shallow bowl, cover the surface with plastic wrap to prevent skin formation, and refrigerate for several hours until fully set.
  6. Prepare tart crust: In a large bowl, sift together pastry flour, powdered sugar, almond flour, and a pinch of salt.
  7. Add the cubes of very cold butter and rub them into the flour mixture using your hands until the texture resembles coarse sand.
  8. Slowly add the egg and mix just until the dough comes together. Knead gently with the palm of your hand to smooth the dough and form it into a disk.
  9. If the dough is warm or sticky, chill it in the fridge for 10-15 minutes. Then roll the dough to 2mm thickness between two silicone baking mats.
  10. Freeze the rolled dough with the mats for 15 minutes to firm up.
  11. Preheat your oven to 160°C (320°F). Using perforated tart rings placed on a perforated baking mat, cut out 8 dough circles for the tart bases and transfer into the rings with an offset spatula.
  12. Cut 8 long strips to form the tart edges and press them into the sides of the tart rings. Freeze the tart shells for one hour.
  13. Trim any excess dough from the shells, bake in preheated oven for 20 minutes, then carefully remove the tart rings and bake for an additional 5-10 minutes until golden brown.
  14. Allow the tart shells to cool completely on the perforated baking mat before filling.
  15. Assemble the mango tarts: Fill each cooled tart shell to the edges with the chilled pastry cream and smooth the tops with an offset spatula.
  16. Cut mangoes into thin julienne strips, pat dry with paper towels to remove excess juice, then artfully arrange the mango slices on top of the pastry cream.

Notes

  • Ensure the butter for the tart crust is very cold to achieve a flaky texture.
  • Cover pastry cream surface with plastic wrap to prevent skin formation while chilling.
  • Use perforated baking mats and tart rings to allow even baking and proper airflow for a crisp crust.
  • Soak mango slices in paper towels to reduce excess moisture and prevent soggy tarts.
  • Tart shells can be prepared and frozen in advance to save time on serving day.
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://aminabakes.com/mango-tart-recipe/