It is Mango season and what better way to enjoy them than to make a Mango Tart. I LOVE LOVE Mango, in fact , Mango is my favorite fruit. In the Philippines, we have an abundance of Mango which start around March and ends in June, almost similar here in Vancouver. 3 months if not enough for me to enjoy Mango, I wish we can have longer season. Once the Mango season starts, I go crazy buying them. This is one fruit that I do not mind buying quite a lot as I finish them quick fast. I eat them fresh most of the time, but when I have time to do some baking, I used them for baking. Sometimes I used them for drinks, smoothie, cakes, jam, pie and that’s just to mention a few.

This Mango Tart is one of my favorite homemade Mango Dessert, it is worth the time making this dessert. The tart have 2 major components: The Shortbread Crust (so good!) and the Mango Custard Cream (so addictive) and of course the fresh sliced Mango on top. Let’s have a look at it.

Shortbread Crust

I love this shortbread crust. This uses my most viewed Shortbread recipe on my website. Basically it is a shortbread dough pressed in a tart pan to make a sturdy base crust. This crust is so easy to make and can be used for any kind of tart. The dough can be made a head of time which makes the process easier. I often makes this a day ahead and had it pressed in the pan and kept it in the freezer until I am ready to bake it. I’ve used this for other tart recipes like the one in the video which is a Banana Cream Pie. Have a look and give it a try.

Custard Cream

Let’s go into the creamy custard layer of this tart. I used my Custard Pastry Cream as base for the filling. Custard is basically a mixture of milk, eggs and sugar plus any kind of flavoring. I added Mango puree in the mixture to give it a Mango flavor but as it is, you can use it without any addition on Mango puree. This is a very easy custard recipe, but if you want to make the process of making the tart easier, make the pastry cream in advance. You can make this 3 days ahead just keep it refrigerated.

The Fresh Mango Slices

The top layer is a layer of thinly sliced fresh ripe Mango. It is very important to use fresh, sweet and ripe Mango to make this tart a success. Do not use frozen as it will make the tart watery and soggy. I had the Mango sliced thinly and I arranged it on top to look like a flower. You can also dice the Mango in small pieces and simply scatter it on it. Your choice.

I make this tart almost once a year when Mango is in season and it never failed to always make me wanting for more. The crust is so buttery and sturdy, the filling is so creamy, and the Mango as always is so good.

I love Shortbread and for me, there is nothing better than making a tart with Shortbread crust. I love the smooth, buttery and creamy texture of shortbread and I find it perfect and a good combination with pastry cream and fresh thinly sliced mangoes. Oh so yummy!! And the best part of making this tart, I can make the shortbread crust and mango pastry cream ahead of time, which is what I did. This left me only to do the assembly and decorating the top of the tart with mango slices. 

This tart is loaded with freshness from the mangoes, and creaminess and smooth silky texture from mango pastry cream and last bit not the least, a shortbread crust that is alone a dessert in its own. I love this tart, I hope you’ll love it too. Let’s get started! 

Ingredients:

• Shortbread Crust
• Pastry Cream
• 2 Large Fresh Ripe Mango – thinly sliced
• 3 tablespoon Mango Puree
• 1/2 tablespoon Honey – optional

Instructions:

1. Pre-heat oven to 350F.
2. Prepare the Shortbread Crust. I used 6-inch tart pan for this recipe. You can use up to 7 – 8 inches but not bigger as the crust will be too thin already. You can make the shortbread dough ahead of time (even weeks ahead). Press it in a tart pan, wrap it with foil and freeze until ready to use.
3. Bake crust for 30 minutes. If you are using a tart pan bigger than 6-inch, bake for 20 – 25 minutes only. Let cool completely before adding the filling.
4. Prepare Pastry Cream. Add 3 tbsp of mango puree and mix until combine. Pass through a strainer to remove lumps. Chill in the fridge. It is advisable to make the pastry cream at least 1 day ahead to give it time to firm up.
5. Thinly slice or dice the Mango.
6. Spread 1/4 – 1/2 cup Pastry Cream at the bottom of the baked Shortbread Crust.
7. Arrange sliced mangoes on top.
8. Drizzle with honey – optional

Make Ahead Tip:

• Shortbread Crust can be prepared ahead of time. Mold in the pan then freeze and bake when ready to use.
• Pastry Cream can be prepared 3 days in advance. Keep in the refrigerator.

Serves 6. I used 6-inch pie pan for this one, so my crust is a little bit thicker. You can also use a larger tart pan.

Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥

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