Mango Custard Tart

Indulge in the tropical elegance of this Mango Custard Tart, a perfect balance of creamy custard, buttery crust, and juicy mangoes. The homemade tart shell, prepared with cold butter and lightly sweetened with powdered sugar, bakes to golden perfection and cradles a velvety vanilla custard made from scratch. Fresh, ripe mango slices are layered artfully on top, then finished with a glossy apricot glaze that elevates both taste and presentation. This dessert, with its mix of vibrant flavors and eye-catching appeal, is perfect for summer gatherings or anytime you’re craving a fruity treat. Ready in just over an hour, it’s a show-stopping finale that’s sure to impress!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 200 grams All-purpose flour
• 100 grams Unsalted butter (cold, cubed)
• 50 grams Powdered sugar
• 1 large Egg yolk
• 2 tablespoons Cold water
• 500 milliliters Whole milk
• 80 grams Granulated sugar
• 30 grams Cornstarch
• 3 large Egg yolks
• 1 teaspoon Vanilla extract
• 2 large Fresh mangoes
• 2 tablespoons Apricot jam
• 1 teaspoon Water

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

In a large bowl, combine the flour and powdered sugar. Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.

Step 3

Add the egg yolk and cold water. Mix until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.

Step 4

Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it into the edges. Trim any excess overhang.

Step 5

Prick the base with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until golden. Cool completely.

Step 6

To make the custard, heat the milk in a medium saucepan over medium heat until it just starts to simmer.

Step 7

In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until thick and pale.

Step 8

Slowly pour the hot milk into the egg mixture, whisking constantly to avoid scrambling the eggs. Return the mixture to the saucepan.

Step 9

Cook over medium heat, stirring continuously, until the custard thickens. Remove from heat and stir in the vanilla extract.

Step 10

Pour the custard into the cooled tart shell and smooth out the top. Chill in the fridge for 1-2 hours until set.

Step 11

Peel and slice the mangoes thinly. Arrange the slices decoratively on top of the set custard.

Step 12

In a small saucepan, heat the apricot jam with the water until melted. Brush the glaze over the mango slices to give them a shiny finish.

Step 13

Slice and serve the tart chilled. Enjoy!

Nutrition Facts

Serving size	1278.7 grams (1278.7g)

Amount per serving	% Daily Value*
Calories	2795

Total Fat 103.60g	133%
Saturated Fat 58.90g	295%
Polyunsaturated Fat 0.00g
Cholesterol 956mg	319%
Sodium 63mg	3%
Total Carbohydrate 440.80g	160%
Dietary Fiber 16.30g	58%
Total Sugars 250.50g
Protein 38.10g	76%

Vitamin D 73IU	366%
Calcium 216mg	17%
Iron 12mg	68%
Potassium 1449mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.7%

Protein: 5.4%

Carbs: 61.9%