Mango Tart Recipe
A buttery shortcrust pastry filled with silky mango custard and topped with fresh, vibrant mango slices creates a perfect balance of crisp texture and tropical sweetness.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the pastry:</strong></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">25g caster 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">Pinch of salt</li> <li class="ingredients-single-item"><strong>For the custard filling:</strong></li> <li class="ingredients-single-item">250ml whole milk</li> <li class="ingredients-single-item">250ml mango puree (from 2-3 ripe mangoes)</li> <li class="ingredients-single-item">4 large egg yolks</li> <li class="ingredients-single-item">80g caster sugar</li> <li class="ingredients-single-item">30g cornflour</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">25g unsalted butter, softened</li> <li class="ingredients-single-item"><strong>For the topping:</strong></li> <li class="ingredients-single-item">2-3 ripe mangoes, thinly sliced</li> <li class="ingredients-single-item">2 tbsp apricot jam (or mango jam)</li> <li class="ingredients-single-item">1 tbsp water</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li> <li class="equipment-single-item">Baking beans or rice (for blind baking)</li> <li class="equipment-single-item">Food processor (optional for pastry)</li> <li class="equipment-single-item">Blender or food processor (for mango puree)</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by making the pastry. In a food processor (or by hand using your fingertips), combine the flour, salt, and cold cubed butter until the mixture resembles fine breadcrumbs. This technique creates flaky layers in your pastry by keeping the butter in small pieces rather than fully incorporating it. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the sugar and mix briefly. Then add the egg yolk and just enough ice-cold water to bring the dough together. Cold ingredients are crucial as they prevent the butter from melting, which would result in a tough rather than tender crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Form the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This resting time allows the gluten to relax (preventing shrinkage) and the butter to firm up again. </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, creating a circle large enough to line your tart tin with some overhang. Work quickly to keep the dough cool. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Carefully transfer the pastry to your tart tin, gently pressing it into the corners without stretching it (which would cause shrinkage). Trim the excess pastry, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork and return to the refrigerator for 15 minutes to firm up. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Line the chilled pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-10 minutes until the pastry is golden and crisp. The initial blind baking prevents the dreaded "soggy bottom" by partially cooking the pastry before adding wet fillings. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> While the pastry cools, prepare your mango puree by blending peeled, chopped ripe mangoes until smooth. You need 250ml of puree, so measure carefully. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> For the custard filling, whisk together the egg yolks, sugar, and cornflour in a bowl until pale and thick. The cornflour will help stabilize your custard, preventing it from curdling during cooking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Heat the milk in a saucepan until just below boiling point. Remove from heat and gradually whisk into the egg mixture, stirring constantly to prevent the eggs from scrambling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Return the mixture to the saucepan and cook over medium heat, whisking continuously until the custard thickens substantially - it should coat the back of a spoon. This will take approximately 3-5 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Remove from heat and stir in the mango puree, vanilla extract, and butter until completely smooth and well combined. The butter adds richness and gives the filling a beautiful sheen. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Pour the mango custard into the cooled pastry case and smooth the surface with a spatula. Place in the refrigerator for at least 3 hours, or ideally overnight, until the filling is completely set. Patience here will be rewarded with clean slices when serving. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> When ready to serve, peel and thinly slice the mangoes for the topping. Arrange the slices in an overlapping pattern on top of the set custard - you can create a spiral, concentric circles, or any design you prefer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> For the glaze, warm the apricot jam with a tablespoon of water in a small saucepan until it becomes liquid. Strain if necessary, then gently brush over the arranged mango slices. This not only makes the fruit look glossy and professional but also helps prevent it from drying out. </li> <li class="MethodStepper"> <h4 class="step-title">Step 15</h4> Chill the tart for 30 minutes after glazing to set everything perfectly. When serving, use a sharp knife dipped in hot water (and wiped dry) between each cut for the cleanest slices. Your mango tart will keep refrigerated for up to 2 days, though the pastry may soften slightly over time. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make this tart with frozen or tinned mangoes instead of fresh?
Yes, you can use frozen mangoes for the purée component (thaw and drain excess liquid first), but fresh mangoes are strongly recommended for the decorative topping as they provide better texture, appearance and flavour. Tinned mangoes often lack the vibrant colour and firmness needed for the top layer.
How do I prevent a soggy bottom on my fruit tart?
Ensure a crisp base by thoroughly blind baking the pastry case until golden brown before adding any filling. Brushing the baked crust with a thin layer of egg white or melted chocolate creates a moisture barrier. Always cool the custard slightly before pouring it into the shell to reduce steam.
What's the best way to achieve professional-looking mango slices for decorating?
For elegant mango slices, select firm but ripe mangoes. Cut the cheeks away from the stone, then carefully slice each cheek into very thin, even slices while still in the skin. Gently push the skin side to fan out the slices before arranging them in overlapping patterns on your tart.
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