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Mango and Passion Fruit Tart Recipe

Mango and Passion Fruit Tart Recipe

Master this homemade tropical Mango and Passion Fruit Tart with our easy baking recipe! Learn how to create the perfect buttery shortcrust pastry, silky smooth mango custard, and tangy passion fruit glaze for the best summer dessert that balances sweet and tart flavors beautifully.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 tart (8 slices)
An overhead shot captures this vibrant tart resting on a white ceramic cake stand against a light blue linen backdrop. Natural window light highlights the glossy passion fruit glaze that covers the smooth mango filling, with several passion fruit halves arranged artfully on top. The perfectly crimped golden pastry shell provides a contrasting frame to the sunshine-yellow filling, while scattered fresh mint leaves and edible flowers add pops of green and purple. A slice being removed reveals the distinct layers - crisp pastry, smooth custard, and glistening glaze - with a small puddle of passion fruit syrup artfully dripping onto the pristine white plate beside it.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the mango custard filling:</li><li class="ingredients-single-item">400g ripe mango flesh (about 2 large mangoes)</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp cornflour</li><li class="ingredients-single-item">For the passion fruit glaze:</li><li class="ingredients-single-item">6 ripe passion fruits</li><li class="ingredients-single-item">2 tbsp caster sugar</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">1 tsp powdered gelatine (optional, for firmer set)</li><li class="ingredients-single-item">Fresh mint leaves and edible flowers, for garnish (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or dried rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Blender or food processor</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry. In a food processor (or by hand using your fingertips), combine the flour, cold cubed butter, and salt until the mixture resembles fine breadcrumbs. The cold butter creates pockets of steam when baking, resulting in flaky pastry layers. Add the icing sugar and pulse briefly to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, pulsing until the dough just starts to come together. If needed, add the remaining tablespoon of water, but be careful not to overwork the dough – this develops gluten and makes your pastry tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently form into a disc without kneading. Wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and large enough to line your tart tin. Carefully drape the pastry over your rolling pin to transfer it to the tin, then gently press into the fluted edges. Don't stretch the pastry as it will shrink back during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Trim excess pastry, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork, then line with baking parchment and fill with baking beans or rice. This blind baking process ensures a crisp base without air bubbles. Refrigerate for 15 minutes to prevent shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Blind bake for 15 minutes, then remove the beans and parchment and bake for another 10-12 minutes until the pastry is golden and completely dry to the touch. The pastry should look matte, not shiny, indicating it's fully baked. Cool completely in the tin while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the mango filling, peel and chop your mangoes, then blend the flesh until completely smooth. Push through a fine mesh sieve to remove any fibrous bits – this extra step ensures a silky-smooth custard texture. You should have about 250ml of mango purée.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a medium bowl, whisk together the egg yolks, sugar and cornflour until pale and thick. The cornflour acts as a stabilizer, ensuring your custard sets perfectly without curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Heat the double cream in a saucepan until just below boiling point (small bubbles will form around the edges). Remove from heat and gradually whisk into the egg mixture, starting with just a little to temper the eggs without scrambling them.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-6 minutes). Be patient and keep the heat gentle – rushing this step can lead to curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from heat and stir in the vanilla extract and mango purée until fully incorporated. Pour the filling into the cooled tart case and smooth the top with an offset spatula. Refrigerate for at least 3 hours or preferably overnight to set completely.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the passion fruit glaze, cut the passion fruits in half and scoop the pulp into a small saucepan. Add the sugar and water. If using gelatine, sprinkle it over the mixture and let it stand for 5 minutes to soften before proceeding.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Heat the passion fruit mixture gently until the sugar dissolves and the gelatine (if using) has completely melted. Don't allow it to boil. Strain through a fine sieve to remove most of the seeds, reserving a few for decoration if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the passion fruit syrup to cool until just warm but still pourable. When it's reached room temperature but before it sets, pour it over the chilled mango filling, tilting the tart gently to create an even layer. If you'd like, sprinkle a few reserved passion fruit seeds decoratively over the top.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Refrigerate for at least 30 minutes to set the glaze. When ready to serve, carefully remove the tart from the tin by supporting the base. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Garnish with fresh mint leaves and edible flowers if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>This tart is best enjoyed on the day it's glazed, but will keep for up to 2 days in the refrigerator. The contrast between the buttery pastry, sweet mango filling, and tangy passion fruit glaze creates a truly spectacular tropical dessert that's worth the effort. Serve chilled for the best texture and flavor experience.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Mango and Passion Fruit Tart?

This tropical tart requires plain flour, unsalted butter, icing sugar, eggs, ripe mangoes, double cream, vanilla, cornflour, passion fruits, caster sugar, and optional gelatine and garnishes like mint leaves and edible flowers.

How to cook Mango and Passion Fruit Tart at home?

Learn how to cook Mango and Passion Fruit Tart by mastering three key components: blind baking a buttery shortcrust pastry, preparing a silky mango custard filling (being careful not to curdle the eggs), and creating a tangy passion fruit glaze that perfectly balances the sweetness of the mango layer.

What's the secret to achieving a perfectly crisp tart base?

The key is proper blind baking - chill the pastry before baking, line with parchment and weigh down with baking beans, then bake until completely dry to the touch with a matte (not shiny) appearance. Don't rush this step as it prevents the dreaded soggy bottom!

Can I make this tropical dessert in advance for a dinner party?

Yes! Prepare the tart case and mango filling a day ahead, then add the passion fruit glaze 3-4 hours before serving. This actually improves flavour development while ensuring the perfect texture contrast between crisp pastry, silky filling and glossy topping.

How do I know when my mango custard is cooked to the right consistency?

The custard is ready when it thickens enough to coat the back of a spoon - run your finger through it and the line should hold. Cook over gentle heat while stirring constantly to prevent curdling, and remember it will firm up further when chilled.

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The cold butter creates pockets of steam when baking, resulting in flaky pastry layers. Add the icing sugar and pulse briefly to combine." }, { "@type": "HowToStep", "name": "Form the dough", "text": "Add the egg yolk and 2 tablespoons of ice-cold water, pulsing until the dough just starts to come together. If needed, add the remaining tablespoon of water, but be careful not to overwork the dough – this develops gluten and makes your pastry tough rather than tender." }, { "@type": "HowToStep", "name": "Chill the dough", "text": "Turn the dough onto a lightly floured surface and gently form into a disc without kneading. Wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking." }, { "@type": "HowToStep", "name": "Prepare the tart shell", "text": "Preheat your oven to 180°C (160°C fan). 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You should have about 250ml of mango purée." }, { "@type": "HowToStep", "name": "Make custard base", "text": "In a medium bowl, whisk together the egg yolks, sugar and cornflour until pale and thick. Heat the double cream until just below boiling point, then gradually whisk into the egg mixture, starting with just a little to temper the eggs without scrambling them." }, { "@type": "HowToStep", "name": "Cook the custard", "text": "Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-6 minutes). Remove from heat and stir in the vanilla extract and mango purée until fully incorporated." }, { "@type": "HowToStep", "name": "Fill and chill", "text": "Pour the filling into the cooled tart case and smooth the top with an offset spatula. 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For the cleanest slices, dip your knife in hot water and wipe dry between cuts." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sofia Rodriguez", "datePublished": "2024-04-12", "reviewBody": "Perfect tropical escape on a plate! I made this for a summer gathering and everyone was blown away by the balance of sweet mango and tangy passion fruit. The pastry was perfectly crisp too.", "name": "Tropical Paradise", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-15", "reviewBody": "Stunning showstopper for summer parties! The instructions were very detailed which helped me achieve professional-looking results. The contrast between the silky mango filling and tangy passion fruit glaze is divine.", "name": "Summer Showstopper", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-18", "reviewBody": "Worth every minute of preparation! The step-by-step instructions were clear and though it took some time, the end result was absolutely spectacular. My family said it was better than anything from a bakery.", "name": "Worth the Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-20", "reviewBody": "Converted my fruit-hating husband completely! He normally avoids fruity desserts but couldn't stop praising this tart. The silky texture of the mango custard paired with the buttery crust is simply heavenly.", "name": "Mind-Changing Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-04-22", "reviewBody": "Silky texture with perfect tang! I've made this tart twice now and it's become my signature dinner party dessert. The contrasting layers look so impressive when sliced and the flavors are perfectly balanced.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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