For the crust:
For the filing:
1. Make the dough: In a food processor, combine the flour, sugar, and salt. Process few seconds until combined. Add cubed butter and pulse until crumbs are formed. And egg, vanilla extract and pulse until dough is formed.
2. Flatten into disk, wrap in plastic wrap and refrigerate for 30 minutes.
3. Roll out the dough on a lightly floured board. Lightly dust the top of the dough or the rolling pin with flour as needed. roll until the dough is about 1/8 inch thick.
4. Transfer the dough to a 9-inch (23-24 cm) tart pan. Evenly press the pastry onto the bottom and up the sides of your pan. off the top of the tart pan. Gently pierce the bottom of the crust with a fork. Refrigerate for 30 minutes.
5. Preheat oven to 400F (200C).
6. Make the filling: Dice the flesh of the mango, place in a food processor or a blender, process until completely smooth.
7. In a large bowl whisk eggs and sugar until smooth. Add mango puree, cream, vanilla extract, lemon juice and lemon zest. Stir until combined.
8. Place the crust in the oven, pour mango filling in to the crust. Bake for 8-10 minutes, reduce heat to 325F (160C) and bake for 25-30 minutes more, until completely set.
9. Let cool to room temperature, then refrigerate for at least 2 hours.
TRIED THE TART RECIPE CAME OUT AMAZING .... THANKS FOR SHARINGReply
Glad you liked it :)Reply
Can you please tell me, if we have to bake the pastry first then pour the filling and bake again or everything goes in the oven at the same time. I am little confusedReply Show More Comments
Assuming the lemon zest and juice go into the bowl with the rest of the wet ingredients, but the instructions don’t mention adding them.Reply
Yes, sorry, I forgot to mention that.Reply
Can I serve the tart after it completely cools off?? Or do I really need to refrigerate it first??Reply
It's better to let it set in the refrigeratorReply
Hi, your recipe looks tempting. I really want to make this ASAP for my 6 yr old boy - I have 2 questions - Can we cook the mango filling on bain marie like a lemon custard for lemon tart. And then pour it on pre baked tart shell. Not sure why do you ask to put the tart shell in the oven and then pour the filling? My oven is small and I can’t do that. How will it affect if I pour the filling and then put the tart for baking in the oven. Great thanksReply
I don't know why people are rating without actually reviewing the recipe or commenting but I wasn't sure is would be good since it was 3.8 stars but I made this yesterday and it was really tasty! The mango flavor wasn't very strong though, maybe because I used frozen mangoes. I may try to add more next time and cook it down to concentrate the flavor. The crust was a bit hard, I may use a sweet shortcrust recipe next time. Overall it was very good and a unique dessert!Reply
Really lovely! Mango flavour is a little subtler than I would like, but still works as a subtle flavour. I made individual ones in small tart tins of about 12cm diameter and baked them for 30 mins.Reply
I tried the recipe it was ok. The crust was too soft for my liking and the mango flavour was very mild . These where what could have been improved upon. Pre cooked the crust for 15 mins before adding the mango filling and maybe more mango pulp and only egg yolks and less creamReply
Terrible recipe, I should have done more research on tarts in general before trying it. Filling like this needs to be cooked first so the egg yolks are tempered. There's too much liquid in it and it didn't set whatsoever. I did follow the recipe exactly.Reply
I've made this twice with no issues! I did do a weighted measurement of the mangos vs measuring cup.Reply
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