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Mango Custard Tart

Alphonso mango creme patisserie with a buttery biscuit crumble base and white chocolate make this no bake dessert perfect for summer. 

With the season of mangoes in full swing I have been inspired to make as many recipes with mangoes. This mango custard tart is absolutely delicious to say the least but also very simple to bring together. The fact that this recipe is a no bake makes it even better as all we need to do is assemble the tart and let it set in the fridge for a few hours before slicing and serving. 

There are 3 parts to this recipe, the biscuit base at the bottom, the mango custard filling and the garnish on top. Most of the ingredients are straight forward and you might already have them in your fridge. I would recommend using fresh mangoes to make this as the flavor is unmatched. Let us talk about each component in the recipe.

The Biscuit Base

I have used Parle G biscuits to make this crumble base but any biscuit works well. I also like adding a good pinch of salt to counter the sweetness of the biscuits. We need melted butter to bring the biscuit crumbs together (forming a biscuit base). I like adding a layer of white chocolate at the bottom which creates this snappy texture with each bite. I grin the biscuits in a food processor and mix it all together in a large mixing bowl. Once the mixture has been patted down into the tin well, we must let this firm up. I like placing it in the freezer at this stage. 

The Mango Creme Patisserie

The recipe starts of like any other creme patisserie, we need egg yolks, castor sugar, corn flour, milk, butter and vanilla. In a large bowl we beat the egg yolks, sugar, cornstarch and vanilla. The milk is heated in a stock pot and added into egg mixture, little at a time. It is poured back into the stock pot and heated over low heat until thick. Stirring constantly. Once the mixture is bubbling, we add the mango puree into the the custard and whisk again. While warm, pour over the now firm biscuit base and let it set in the fridge until firm. It is worth mentioning that I have used fresh alphonso mango puree here, you can do the same or if yo can buy 100% mango pulp, that would work too. It must be fresh and it must be natural, this makes all the difference. 

Garnish

Once the custard is set I like piping some whipped cream on top of the tart and finish it with more mango slices. You could also grate some white chocolate over the top. Serve it chilled. 

How to store the Mango Custard Tart?

You can store the leftovers in an air tight container in the fridge for a couple of days. The fresh fruit and cream don’t allow for it to be stored any longer as it will get soggy. 

Now that we have covered how to make this Mango Custard Tart, let us get right to the kitchen. Happy Mango Season Ninjas!

Mango Custard Tart

Alphonso mango creme patisserie with a buttery biscuit crumble base and white chocolate make this no bake dessert perfect for summer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 2 hours
Course Dessert, Sweet tooth, Tart, tea time
Cuisine French
Servings 8 people

Equipment

  • 11 x 3 inch rectangle spring form tin
  • Mixing bowls
  • Whisk
  • Medium stock pot
  • Piping bag

Ingredients
  

Biscuit Base

  • 260 gm biscuits
  • 190 ml butter melted
  • 50 gm white chocolate melted
  • Pinch of salt

Mango Creme Patisserie

  • 6 egg yolks
  • 150 gm sugar
  • 70 gm cornflour
  • 450 ml milk
  • 2 tsp vanilla
  • 15 gm butter cold
  • Pinch of salt
  • 50 gm mango purée

Garnish

  • Whipped cream
  • Fresh mango slices
  • Fresh mango purée

Instructions
 

To make the Biscuit Base

  • In a food processor add your biscuits and grind until a fine powder. Transfer to a large mixing bowl and add the melted butter, salt and stir until well combined.
  • Add the biscuit crumb into a 11 x 3 inch rectangle spring form tin and smoothen it out with the back of a spoon or cup. Pack it in evenly as this helps create a firm base. Place in the freezer until we make the custard.

To make the Mango Creme Patisserie

  • In a large bowl we beat the egg yolks, sugar, cornstarch and vanilla. In a medium stock pot heat the milk until steaming.
  • Pour the hot milk into the egg mixture, little at a time until all the milk has been combined with the eggs.
  • This is poured back into the stock pot and heated over low heat until thick. Stirring constantly. Once the mixture is bubbling, we add the mango puree into the the custard and whisk again. Take off the heat. Whisk in the cold butter until combined.
  • While warm, pour over the now firm biscuit base and let it set in the fridge until firm.

Garnish

  • Once the custard is set pipe some whipped cream on top of the tart and finish it with more mango slices. You could also grate some white chocolate over the top. Serve it chilled.

Notes

  • The melted white chocolate adds a a snappy crunch once the tart is set, so don’t skip the step.
  • Make sure to make the custard over low to medium heat to avoid lumps or burning.
  • Let the tart set in the fridge peacefully, if you live in a warmer place, it might take longer depending on the size of tin you have used.

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