Mango Tart
The perfect sendoff to summer, this Mango Tart is light and sweet. With a crisp, buttery pastry base and a light vanilla pastry cream, this tart is bursting with freshness from the mango on top. Yields: 10-12 slices; 1 x 9″ tart
Servings Prep Time
10-12slices 30-35minutes
Cook Time
35-40minutes
Servings Prep Time
10-12slices 30-35minutes
Cook Time
35-40minutes
Ingredients
Pate Sucrée
Vanilla Pasty Cream
Mango Topping
Instructions
Pate Sucrée
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar for 2-3 minutes on medium high until light and fluffy. Add in the salt and vanilla and mix until combined. Add in 1/2 of the flour and beat until just incorporated. Add in the egg and mix until combined, then add the remaining half of the flour and mix until the dough comes together.**
  2. Form the dough into a ball and place on a piece of plastic wrap. Flatten the ball into a disc and wrap tightly. Allow the dough to chill in the refrigerator for 30 minutes to an hour.
  3. Lightly grease a 9 inch tart pan with a removable base. Press the chilled dough evenly into the pan. You should have about 1 cm of dough across the bottom and up the sides of the pan. Using a knife, trim any excess. Take a fork and dock the bottom of the tart. Place the prepared crust in the freezer and allow to chill for 10-15 minutes until the dough is cold and firm.
  4. Preheat the oven to 350°F. When the tart crust is chilled, place the tart pan on a baking sheet. Line with a piece of parchment paper and weigh the crust down with baking beans, dried beans, or rice to keep the crust from puffing or falling in the oven. Place the tart pan and the baking sheet on the center rack of the oven and bake for 25 minutes. After 25 minutes, remove the parchment paper and the weights. Whisk together 1 egg white with 1 Tbsp of water and brush over the base of the tart. Return the crust to the oven for an additional 10-15 minutes until the crust is fully baked through. Allow to cool completely on a wire rack.
Pastry Cream
  1. In a medium or large saucepan over medium heat, combine the sugar, flour, salt, and milk. Stir constantly until the mixture thickens, about 10 minutes, and begins to boil. Allow to boil for 1 minute. Remove the pan from the heat.
  2. In a medium bowl, whisk together the egg yolks. Add a couple of spoonfuls of the milk/flour/sugar mixture to the bowl with the eggs and stir to temper the eggs. Slowly pour the egg mixture back into the milk, stirring constantly. Cook over medium heat until the mixture thickens and coats a spoon or spatula well (about 8 minutes) and just a few small bubbles form. Do NOT boil. Remove from heat and stir in the vanilla extract. If you’re worried about clumps of flour or any cooked bits of egg, pass the cream through a sieve to ensure smoothness.
  3. Transfer the cream to a small bowl and cover with plastic wrap. The plastic wrap should touch the cream so that it doesn’t form a skin while chilling. Allow to chill for about 4 hours.
  4. Using a stand mixer fitted with a whisk attachment, or a hand mixer, whip the heavy cream until it forms stiff peaks. Using a rubber spatula, gently fold half of the whipped cream into the pasty cream. Once combined, fold in the second half of the whipped cream and chill until ready.
Mango Tart
  1. Peel 2-3 mangos. Thinly slice or dice into small chunks. If using thin slices to create a flower, make sure the slices are firm enough to push into the pastry cream but still pliable enough to curve.
  2. Dollop the pasty cream into the cooled tart shell and spread evenly. Cover over the top of the pastry cream with the mango slices or chunks. To create a flower, start around the outer edge of the tart. Overlap the mango slices just a little bit, continuing until you reach the center. Roll one slice of mango and gently place in the middle. Save any extra mango for snacking.
  3. In a small saucepan over medium heat, stir together the apricot preserves and water. Heat until the preserves melt and begin to simmer. Remove from the heat and brush over the top of the mango.
  4. Serve immediately or chill and serve within 1-2 hours of assembly. This is best eaten the same day.
Recipe Notes

* If you want your pastry cream filling to be a bit thicker, leave out the whipped cream in the second to final step of the pastry cream instructions.

** If you don’t have a stand mixer or a hand mixer and want to make the pasty by hand: whisk together the dry ingredients and rub the butter in with your fingertips until you’re left with pea-sized bits of butter covered in flour; mix in the egg and gently knead until combined.

** The pasty cream only uses egg yolks. Use one of the egg whites for the egg white wash on the crust and save the rest for a meringue or to bulk up an omelette (or anything else you want to use an egg white for!).

Share this: