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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.
Prep Time 15 mins
Cook Time 15 mins
Chill Time 2 hrs
Course Dessert, Sweet tooth, tea time, Tart
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.