When I first decided to make a mango tart with vanilla bean pastry cream, I had a vision—not just of a beautiful dessert, but of vibrant flavors and delightful textures.
This recipe brings together the refreshing sweetness of ripe mango, the creamy richness of vanilla bean pastry cream, and a delicate crust that ties it all together. Let's embark on this flavorful journey together.
Imagine biting into a perfectly baked tart that melts in your mouth. The crisp crust serves as a canvas for the velvety pastry cream infused with crunchy tropical notes from fresh, juicy mango slices.
The combination is enchanting. The tart isn't just a treat; it's an experience. Each ingredient plays a role in building layers of flavor, ensuring that every bite takes you one step closer to paradise.
You might be wondering what sets this recipe apart. I find that this tart is far from ordinary. It captures the essence of summer, celebrates the textures of its ingredients, and is deceptively easy to make. Here are a few reasons why you will fall head over heels for this tart:
Refreshing Flavor: The sweetness of mango balances beautifully with the richness of the pastry cream, making it incredibly refreshing.
Versatility: This tart can be served at any gathering, be it a picnic, birthday, or a simple family dinner. It fits right in, no matter the occasion.
Ease of Preparation: While the results look impressive, making this tart is straightforward. You don't need to be a pastry chef to achieve stunning results.
Visual Appeal: Honestly, it’s a show-stopper. Its vibrant colors can brighten any dessert table, leaving everyone eyeing that first slice.
Start with the crust. Begin by preheating your oven to 350°F (175°C). In a bowl, combine confectioners’ sugar and flour. Next, add the chilled, diced butter. You can use a pastry cutter or your fingers to blend until it resembles coarse crumbs. It shouldn't be overly mixed; you want to keep that airy texture.
Once your mixture looks crumbly, add the salt. Stir briefly to combine, then turn it out onto a lightly floured surface. Form it into a disc, wrap it in plastic wrap, and pop it in the fridge for about 30 minutes. This chilling step is crucial—it helps prevent the crust from shrinking.
After chilling, roll out the dough on a lightly floured surface to about 1/8 inch thick. Place the rolled-out dough into a tart pan. Press gently to line the edges, then trim the excess. Poke holes using a fork along the bottom to prevent bubbling.
Next, cover with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes. Remove the parchment and weights, then bake for an additional 10 minutes or until golden.
With the crust cooling, let's tackle the pastry cream. In a saucepan, combine milk and the split vanilla bean. Heat it over medium until it’s just below boiling. In a bowl, whisk together granulated sugar, egg yolks, cornstarch, and flour until it’s smooth and creamy.
Gradually pour about half of the hot milk into the egg mixture while whisking. This tempers the eggs, preventing them from scrambling. Once combined, pour everything back into the saucepan.
Stir constantly over medium heat until the mixture thickens—this can take about 5-7 minutes. Once thickened, remove from heat and transfer to a bowl to cool.
After the pastry cream has cooled slightly, carefully fold in the lime zest and ground cardamom. Spread the cream evenly into the cooled tart shell. Now come the mango slices! Arrange them artistically on top of the pastry cream.
Once assembled, refrigerate the tart for at least an hour to allow the flavors to meld. When ready to serve, enjoy that first slice with a dollop of whipped cream if you're feeling fancy.
Chill Your Ingredients: Keeping the butter and dough cold helps create a flaky crust.
Don’t Skip the Parchment Paper: This keeps the crust from bubbling and ensures an even bake.
Add Vanilla Extract: If you're out of vanilla beans, a teaspoon of good-quality extract works in a pinch.
Ripen Mangoes Properly: To ensure sweetness, let your mangoes ripen at room temperature if they aren’t quite soft yet.
Make-ahead Friendly: Both the crust and pastry cream can be made a day in advance! Just assemble before serving.
Yes, you can! Cover any leftover slices with plastic wrap in the refrigerator. It enjoys a good stay in there for about 2-3 days. The crust may soften a bit over time, but the flavors will still be delicious.
This tart can stand strong on its own, but a few additions can elevate the experience:
Whipped Cream: A fluffy dollop adds creaminess and decor.
Coconut Sorbet: The tropical notes will harmonize beautifully with the mango.
Fresh Berries: Speaking of color, a sprinkle of fresh berries can brighten the plate.
Mint Leaves: A stark green garnish elevates the visual and taste profile, imparting a hint of freshness.
Passion Fruit Sauce: Drizzle a tangy sauce over each slice for an extra layer of flavor.
Add a Nut Crust: Instead of a traditional crust, blend almond flour, butter, and sugar for a gluten-free option.
Tropical Twist: Swap mango with kiwi or pineapple for a tropical assortment.
Dark Chocolate Drizzle: Top with melted dark chocolate. The bitterness balances the sweetness effectively.
Infused Cream: Try adding different spices like cinnamon or ginger to the pastry cream for a unique twist.
Fruit Compote: Serve with a side of berry compote for a tangy contrast.
There you have it! This mango tart, adorned with silky vanilla bean pastry cream, is bound to become a staple in your dessert repertoire. It’s a harmonious blend of textures and flavors that can brighten up any occasion. Whether you’re enjoying it on a quiet afternoon or sharing slices with friends, this tart is always a hit.
Embark on your culinary adventure and enjoy making this delightful mango tart. Remember, the journey is just as rewarding as the destination. Happy baking!
When I first decided to make a mango tart with vanilla bean pastry cream, I had a vision—not just of a beautiful dessert, but of vibrant flavors and delightful textures.
This recipe brings together the refreshing sweetness of ripe mango, the creamy richness of vanilla bean pastry cream, and a delicate crust that ties it all together. Let's embark on this flavorful journey together.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Chill Your Ingredients: Keeping the butter and dough cold helps create a flaky crust.
Don’t Skip the Parchment Paper: This keeps the crust from bubbling and ensures an even bake.
Add Vanilla Extract: If you're out of vanilla beans, a teaspoon of good-quality extract works in a pinch.
Ripen Mangoes Properly: To ensure sweetness, let your mangoes ripen at room temperature if they aren’t quite soft yet.
Make-ahead Friendly: Both the crust and pastry cream can be made a day in advance! Just assemble before serving.
Susan Roberts is a California-based registered dietitian and the creator of Sweet Mama’s Kitchen, where she shares simple, comforting, and nutritious home-cooked recipes. As a busy mom, she focuses on easy, wholesome meals that bring joy to the table without sacrificing flavor. Susan’s passion lies in helping others create delicious, family-friendly dishes with love and confidence.