Mango Tart Recipe: Delightful Vanilla Bean Pastry Cream Dessert

Elevate your dessert repertoire with a show-stopping Mango Tart with Vanilla Bean Pastry Cream. This exquisite tart features a buttery, flaky crust, a silky-smooth vanilla bean-infused pastry cream, and layer upon layer of fresh, juicy mango slices. It’s a refreshing, vibrant dessert that’s surprisingly easy to prepare and can be made ahead of time for ultimate convenience.

This mango tart recipe draws inspiration from a beloved restaurant in Del Mar, California, known for its exceptional tarts. This homemade version brings that same level of culinary excellence to your own kitchen. It’s an easy yet impressive dessert that’s as visually stunning as it is delicious, making it perfect for entertaining or simply treating yourself.

I first tasted this incredible dessert in high school, and it has taken me years to gather the confidence to recreate it at home. Now, I’m sharing my recipe for the ultimate Mango Tart with Vanilla Bean Pastry Cream, a dessert that combines classic flavors and textures in a truly unforgettable way.

Imagine a buttery shortbread crust that crumbles in your mouth, a creamy vanilla bean pastry cream that melts on your tongue, and rows of perfectly ripe, thinly sliced mangoes – the perfect fruit, bursting with tropical sweetness. This tart is a symphony of flavors and textures that will leave you craving more.

Ingredients You’ll Need

Let’s explore the key ingredients you’ll need to create this dazzling fruit tart and understand why each component is essential for achieving the perfect balance of flavors and textures.

Ingredients for Mango Tart — Ingredients needed to make a delicious mango tart.

For the Shortbread Crust:

All-Purpose Flour: The foundation of our crust. For a light and tender texture, measure the flour accurately by spooning it gently into the measuring cup and leveling it off. Avoid packing the flour, as this can lead to a dense crust.
Powdered Sugar: Adds a delicate sweetness and helps create a tender, melt-in-your-mouth texture. Sifting the powdered sugar before mixing will prevent lumps in the dough.
Butter: Use cold, unsalted butter cut into cubes. The cold butter creates steam during baking, resulting in a flaky and tender crust. Make sure it’s evenly distributed throughout the flour mixture.
Salt: Balances the sweetness and enhances the other flavors in the crust.

For the Vanilla Bean Pastry Cream Filling:

Egg Yolks: Provide richness, flavor, and structure to the pastry cream. The high-fat content of egg yolks results in a fuller flavor, richer color, and a luxuriously creamy texture. Fresh, room-temperature egg yolks will blend more easily and create a smoother cream.
Granulated Sugar: Adds sweetness and helps prevent the eggs from coagulating too quickly during cooking, which reduces the risk of scrambled yolks.
Cornstarch and All-Purpose Flour: These are the thickening agents that transform the milk and egg mixture into a luscious custard. Sifting them ensures a smooth and velvety texture, free from any lumps.
Whole Milk: Whole milk is essential for the best pastry cream. It provides a full body, rich flavor, and an unrivaled smooth and creamy texture. Lower-fat milk alternatives may result in a thinner, less flavorful cream.
Vanilla Bean: This pastry cream features the aromatic seeds from an entire vanilla bean. For the most intense vanilla flavor, use a high-quality vanilla bean. If you don’t have vanilla bean on hand, substitute with pure vanilla extract (2 teaspoons).
Mangoes: Choose mangoes that are ripe but still firm enough to slice thinly. The ideal mango will have a sweet aroma and yield slightly to gentle pressure. Avoid mangoes that are overly soft or bruised.

Refer to the recipe card below for the full list of ingredients and their exact quantities.

How to Make This Mango Tart with Vanilla Bean Pastry Cream

The journey to creating this stunning mango tart begins with a buttery shortbread crust that can be easily made in minutes using a food processor. If you don’t have a food processor, you can also make the dough by hand.

Shortbread Dough — Hand holding shortbread dough, showing the texture of the dough.

Once the dough is prepared, press it evenly into a tart pan with a removable bottom. Then, prick the crust all over with a fork. The tiny holes let steam escape during baking, preventing bubbles from forming underneath the crust.

Pricked Tart Dough — Dough is pressed into a tart pan and pricked with a fork.

While the tart crust bakes, prepare the silky-smooth vanilla bean pastry cream. This is where the magic happens, as the flavors of vanilla bean, egg yolks, and whole milk come together to create a luscious, velvety filling.

With the tart crust cooled and the pastry cream ready, it’s time for the grand finale: assembly. Gently spread the pastry cream evenly over the cooled tart crust. The combination of the buttery crust and creamy filling is already a delight in itself.

Spreading Pastry Cream — Vanilla pastry cream spread atop a shortbread crust using a spatula.

The next step involves artfully arranging slice after slice of perfectly ripe mango. The presentation of the mango slices makes this tart as visually appealing as it is delicious.

For the best results, slice the mangoes thinly so that they can bend slightly to create the petals of a giant mango flower, giving this dessert its signature look.

Slicing Mangoes — Thin slices of mango on a cutting board next to a sharp knife.

Now, all that’s left to do is admire your creation and then grab a knife. Cut yourself a generous slice of mango tart perfection and enjoy the blend of textures and flavors that make this dessert truly special!

Expert Tips for Perfect Tart

Don’t Overwork the Dough: Overworking the dough develops the gluten, resulting in a tough and shrinking pastry. Pulse the mixture in the food processor until it resembles coarse crumbs with some larger clumps.
Press the Dough Evenly: Use the bottom of a measuring cup or the flat base of a glass to press the dough evenly into the tart pan, ensuring a uniform thickness.
Freeze the Tart Crust Before Baking: This crucial step helps the crust maintain its shape during baking and prevents it from slumping down the sides of the pan.
Temper the Egg Yolks: When adding the hot milk mixture to the egg yolks, pour it slowly and whisk constantly. Tempering prevents the eggs from curdling and ensures a smooth pastry cream.
Arrange Mango Slices Artfully: Start from the center and work your way outwards in a circular pattern to create a visually appealing flower design.
Serve Immediately: For the best taste and texture, serve the tart immediately after assembling. If you need to store it, cover it with plastic wrap and refrigerate for up to two hours before serving to prevent the crust from becoming soggy.

Make-Ahead Instructions

The beauty of this mango tart is that components can be prepared in advance. The crust and pastry cream can be made one day ahead and assembled on the day of serving. Cover the crust securely with plastic wrap and store it at room temperature. Cover the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and store it in the refrigerator.

Essential Tools for This Recipe

Food Processor: A versatile tool for making the shortbread crust quickly and easily.
Whisk: Essential for combining ingredients and ensuring a smooth pastry cream.
9-inch Nonstick Tart Pan with Removable Bottom: The perfect size for this recipe, and the removable bottom makes it easy to release the finished tart.
Saucepan: Needed to cook the vanilla bean pastry cream.
Offset Spatula: For spreading the pastry cream evenly over the tart crust.

Frequently Asked Questions

Can I use a different type of fruit instead of mangoes?: Absolutely! Strawberries, raspberries, blueberries, or peaches would all be delicious, or use whatever fruit is in season and readily available.
Can I freeze the assembled tart?: Freezing is not recommended, as the texture of the mango slices and pastry cream may change upon thawing. Enjoy the tart fresh or refrigerate leftovers for up to two days.
What if I don’t have a tart pan with a removable bottom?: While a tart pan with a removable bottom is ideal, you can use a regular pie dish or individual tartlet pans as alternatives. If using a pie dish, be careful when slicing and serving the tart.

Finished Mango Tart — The finished mango tart looking like a giant flower on a round serving tray.

More Sweet and Savory Tart Recipes

5-Ingredient Peach Tart
Easy Salted Caramel Apple Tart
Chocolate-Peanut Butter Pretzel Tart
Easy No-Bake Chocolate Tart with Raspberries
Cheesy Tomato Tart with Caramelized Onions
Cheesy Asparagus Tart
Heirloom Tomato and Goat Cheese Tart

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Mango Tart with Vanilla Bean Pastry Cream Recipe

Ingredients:

For the crust:

1 cup all-purpose flour
⅓ cup powdered sugar
⅛ teaspoon salt
½ cup unsalted butter, cold and cubed

For the filling:

3 large egg yolks
¼ cup sugar
2 Tablespoons all-purpose flour
2 Tablespoons cornstarch
1 ¼ cups whole milk
½ a vanilla bean, split lengthwise
3 large mangos, cut into thin slices

Equipment:

food processor; 9-inch nonstick tart pan with removable bottom

Instructions:

Make the crust:

In the bowl of a food processor fitted with the pastry blade, pulse together the flour, sugar, and salt. Add the cold, cubed butter and pulse just until the butter is incorporated and the mixture is in large clumps.
Spray a 9-inch nonstick tart pan (with removable bottom) with cooking spray. Transfer the dough into the tart pan, and then using your fingers, press it into the pan in an even layer to form the base and sides of the tart crust. Using a fork, prick all over the bottom of the crust.
Cover the pan with plastic wrap and freeze it for 15 minutes.
Preheat the oven to 425°F. Remove the plastic wrap and place the tart pan on a baking sheet. Bake it for 13 to 15 minutes or until it’s golden brown. Remove the crust from the oven and allow it to cool completely in the pan. Once the crust has cooled completely, carefully push the bottom of the pan up to release it from the sides. Place the tart on a serving dish and then prepare the filling.

Make the filling:

In a medium bowl, whisk together the egg yolks and sugar until well combined. Sift the flour and cornstarch into the bowl with the eggs, whisking until smooth.
Add the milk to a medium saucepan. Scrape the vanilla bean seeds into the milk then add the scraped bean to the saucepan and bring the mixture to a boil just until the milk starts to foam. Remove the milk mixture from the heat, take out the vanilla bean and then very slowly whisk the milk into the egg mixture, whisking constantly to prevent curdling.
Pour the mixture into a medium saucepan set over medium heat. Cook it, whisking constantly, until it comes to a boil. Once it boils, continue whisking constantly for an additional 30 to 60 seconds until it thickens. Immediately pour the mixture into a clean bowl and cover it with plastic wrap so that the plastic wrap is touching the pastry cream. Place the bowl inside a larger bowl filled with ice water to bring it to room temperature.
Once the pastry cream is at room temp, whisk it to remove any lumps then pour it into the completely cooled tart shell. Arrange the mango slices on top, starting in the center and then fanning them outwards to mimic flower petals. Slice and serve the tart immediately or store it, covered in plastic wrap, in the fridge for a maximum of two hours before serving.

Notes:

Be sure not to overwork the dough as doing so causes tough, shrinking pastry. Stop pulsing when the mixture resembles coarse crumbs with some larger clumps.
Don’t skip the step of placing the tart crust in the freezer for 15 minutes before baking it! This helps the crust maintain its shape during baking.
For the best taste and texture, serve the tart immediately after assembling. If you need to store it, cover it with plastic wrap and refrigerate for up to two hours before serving to prevent the crust from becoming soggy
Make-Ahead: The crust and pastry cream can be prepared 1 day in advance and assembled the day of serving. Cover both the crust and pastry cream securely with plastic wrap and store the crust at room temp and the pastry cream in the fridge.