This Mango Cream Tart is a tropical delight that combines the smooth richness of cream with the bright, juicy flavor of fresh mangoes. Perfect for warm-weather gatherings or as a light dessert after a rich meal, this tart features a buttery shortcrust pastry filled with a creamy mango-infused filling and topped with slices of ripe mango. The combination of textures—from the crisp crust to the velvety cream and tender fruit—makes each bite a harmonious blend of sweetness and freshness. A finishing glaze adds a beautiful sheen, making this tart as visually stunning as it is delicious.
Ingredients:
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 2-3 tbsp cold water
For the filling:
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 large ripe mango, peeled and puréed
For the topping:
- 2 large ripe mangoes, thinly sliced
- 1/4 cup apricot jam
- 1 tbsp water
Instructions:
- Make the crust:
- Preheat your oven to 350°F (175°C).
- In a food processor, combine the flour, sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse a few more times. Gradually add the cold water, one tablespoon at a time, until the dough comes together.
- Turn the dough out onto a floured surface, shape it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Roll out the dough and press it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes, or until golden brown. Let it cool completely.
- Prepare the filling:
- In a large mixing bowl, beat the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract until soft peaks form.
- Gently fold in the mango purée until fully incorporated.
- Spread the mango cream evenly into the cooled tart shell.
- Assemble the tart:
- Arrange the mango slices decoratively on top of the cream filling.
- In a small saucepan, heat the apricot jam and water over low heat until the jam is melted and smooth. Brush this glaze over the mango slices to give them a glossy finish.
- Refrigerate the tart for at least 1 hour before serving to allow the flavors to meld and the cream to set.
- Serve and enjoy:
- Slice and serve the tart chilled. This dessert pairs wonderfully with a cup of tea or a light, fruity dessert wine.
