Mango Tart with Coconut Pastry Cream
This stunning mango dessert features a buttery shortcrust shell filled with silky coconut pastry cream and topped with glossy fresh mango slices — an elegant showstopper at around 380 calories per serving.
40m
8
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Ingredients
- 1 1/4 cups (155g) all-purpose flour
- 2 tablespoons powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (115g) cold unsalted butter, cubed
- 2–3 tablespoons ice cold water
- 1 (13.5 oz) can full-fat coconut milk
- 4 large egg yolks
- 1/3 cup (65g) granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
- 3 large ripe mangoes, peeled and thinly sliced
- 3 tablespoons apricot jam or mango jam, warmed (for glaze)
- 1 tablespoon water
- Toasted coconut flakes for garnish (optional)
Instructions
- 1
Make the Shortcrust Pastry
In a large bowl or food processor, combine flour, powdered sugar, and salt. Add cold cubed butter and work it in with your fingertips or pulse until the mixture resembles coarse breadcrumbs. Add ice cold water one tablespoon at a time, mixing just until the dough comes together. Shape into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 2
Blind Bake the Tart Shell
Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness and press it into a 9-inch tart pan with a removable bottom, trimming any excess. Prick the base all over with a fork. Line with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for another 10 minutes until golden and fully set. Let cool completely on a wire rack.
- 3
Prepare the Coconut Pastry Cream
In a medium saucepan over medium heat, warm the coconut milk until it just begins to steam — do not boil. Meanwhile, in a heatproof bowl, whisk together egg yolks, granulated sugar, and cornstarch until pale and smooth.
- 4
Temper and Cook the Pastry Cream
Slowly pour about half of the hot coconut milk into the egg yolk mixture in a thin, steady stream while whisking constantly to temper the eggs. Pour the tempered mixture back into the saucepan with the remaining coconut milk. Cook over medium heat, whisking constantly, until the cream thickens and large bubbles begin to pop on the surface, about 3–5 minutes. Remove from heat and stir in vanilla extract and 1 tablespoon of butter until fully incorporated.
- 5
Chill the Pastry Cream
Transfer the coconut pastry cream to a clean bowl. Press a sheet of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 1 hour, or until fully chilled and set.
- 6
Prepare the Mango
Peel the mangoes and cut the flesh away from the pit. Using a sharp knife or mandoline, slice the mango into thin, even slices (about 1/8-inch thick). Pat slices lightly with a paper towel to remove excess moisture, which helps the glaze adhere better.
- 7
Fill the Tart Shell
Whisk the chilled coconut pastry cream briefly to loosen it, then spread it evenly into the cooled tart shell in a smooth, even layer using an offset spatula.
- 8
Arrange the Mango
Arrange the mango slices decoratively over the pastry cream. You can fan them in concentric circles starting from the outside edge, create a rose pattern in the center, or simply layer them in overlapping rows for a more rustic look. Work quickly so the pastry cream stays firm.
- 9
Glaze and Garnish
In a small bowl, whisk together the warmed apricot or mango jam with 1 tablespoon of water until smooth. Using a pastry brush, gently dab the glaze over the mango slices to give them a beautiful, glossy finish. Sprinkle with toasted coconut flakes if desired.
- 10
Chill and Serve
Refrigerate the assembled tart for at least 20 minutes before slicing to ensure clean cuts. Use a sharp knife to slice into 8 portions, wiping the blade clean between cuts. Serve chilled for the best texture and flavor.
Chef's Tips
For the most vibrant mango flavor, choose Ataulfo (honey) mangoes or ripe Tommy Atkins when in peak season. The pastry cream can be made up to 2 days ahead and stored covered in the fridge. If your pastry cream turns lumpy, strain it through a fine-mesh sieve while still warm. To get ultra-clean tart slices, dip your knife in hot water and wipe dry before each cut.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this mango tart with coconut pastry cream
How long does it take to make Mango Tart with Coconut Pastry Cream?
This recipe takes 2H5 minutes total time, including 40 minutes prep time and 25 minutes cooking time.
How many servings does this Mango Tart with Coconut Pastry Cream recipe make?
This recipe yields 8 servings.
What is the difficulty level of this Mango Tart with Coconut Pastry Cream recipe?
This recipe is rated as Hard difficulty level, making it best for experienced cooks.
Can I make substitutions in this Mango Tart with Coconut Pastry Cream recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this mango tart with coconut pastry cream ahead of time?
Yes! You can prepare this mango tart with coconut pastry cream up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover mango tart with coconut pastry cream?
Store leftover mango tart with coconut pastry cream covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with mango tart with coconut pastry cream?
This mango tart with coconut pastry cream pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze mango tart with coconut pastry cream?
Yes, this mango tart with coconut pastry cream freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.