Monday, 2 November 2015

Mango Tart

Tart is one of my favourite pastries. I've made a Mango Tart as my mom had brought over some mangoes for me.

I have some guests over my place and I served them my mango tart. They were all lapped up in no time!

Why am I not surprised? Well, they are that good! ;p

This is the only slice of mango tart I got to eat. Pardon the burnt almond slices. :)

Mango Tart
makes a 8" round tart pan 

For the Shortbread Crust
adapted from Joy of Baking
1 cup (130 g) all purpose flour
1/3 cup (35 g) confectioners sugar
1/8 tsp salt
1/2 cup (113 g) cold unsalted butter, cut into pieces

1. Butter or lightly spray with a nonstick vegetable cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. 

2. In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. 

3. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (can use the back of a spoon to smooth the surface of the pastry.) 

4. Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) 

5. Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)

6. Preheat oven to 200ºC and place rack in center of oven. 

7. Place the tart pan on a larger baking sheet and bake for 15 minutes. 

8. Remove from oven and set aside.

For the Filling
adapted from Baking Bites
The original recipe makes a 9 x 13 inch baking pan. I halved the recipe and made minor changes. (shown below)

1/2 cup sugar
1 1/2 tbspn plain flour
2 eggs
3/4 cup mango puree (1-2 mangoes)
1 tbspn lemon juice

1. Preheat oven to 180ºC.

2. In a large bowl, whisk together sugar and flour.

3. Beat in the eggs, followed by the mango puree and lemon juice.

4. Pour the filling into the prepared crust. Return pan to the oven and bake at 180ºC for 22 minutes, until filling is set.

5. Let the tart cool completely before refrigerating.

6. Keep in the fridge and serve chilled.


This post is linked to – Little Thumbs Up November 2015 (Mango) – organised by Zoe from Bake for Happy Kids and Mui Mui from My Little Favourite DIY and hosted by Jozelyn from Spice Up My Kitchen

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.


  1. Hi, LY, in my to do list, there is also a mango tart. Yours looks so delicious. Thanks for linking up with LTU. Looking forward for more link up from you ^_^

  2. Hi LY,
    Thanks for sharing this lovely recipe. I have never thought of baking a mango tart. Now with your recipe i am adding it into my to bake list. :D

  3. Hi LY,
    This yummy mango tart of yours surely "all lapped up in no time"! Nice !



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