Mango Cream Tart
Mango Tart recipe that combines the tanginess of sweetened mango cream with a crunchy coconut graham cracker crust.
Equipment
- Tart Pan with removeable bottom 9" or 10"
- Heavy Duty Saucepan
- Bowls, measuring cups and spoons
- Hand whisk
Ingredients
Graham Cracker Crust
- 2 Cups Crushed Graham Crackers
- ⅓ Cup Granulated Sugar
- 6 Tablespoons Unsalted Butter melted
- ½ Cup Shredded Coconut toasted
Mango Pastry Cream
- ½ Cup Whole Milk measure #1
- 1 Cup Whole Milk measure #2
- ½ Cup Granulated Sugar
- ½ Cup Mango Puree
- ½ Cup Cornstarch
- 1 Large Egg
- 4 Large Egg Yolks
- 4 Tablespoons Unsalted Butter cut into cubes
Mango Glaze
- 1 Cup Mango Puree
- 2 teaspoons Powdered Gelatin
- ½ Cup Cold Water
Instructions
Graham Cracker Crust
- Preheat oven to 350℉ (180℃)
- Melt butter in microwave or over stovetop.6 Tablespoons Unsalted Butter
- Place graham cracker crumbs, shredded coconut and granulated sugar in a medium-sized bowl. Stir to combine.2 Cups Crushed Graham Crackers, ⅓ Cup Granulated Sugar, ½ Cup Shredded Coconut
- Add melted butter to bowl and toss mixture until butter is evenly distributed.
- Firmly press the graham cracker mixture into the bottom and up the sides of the pan to form an even crust.
- Bake for 12 minutes. Cool completely before making the mango pastry cream.
Mango Pastry Cream
- Place cornstarch in a medium-sized bowl. Add milk and whisk until cornstarch is dissolved.½ Cup Cornstarch, ½ Cup Whole Milk
- Add the egg and egg yolks to the cornstarch/milk mixture. Whisk lightly until combined.1 Large Egg, 4 Large Egg Yolks
- Combine remaining milk, mango puree and granulated sugar in a medium-sized saucepan. Heat over medium heat until the mixture reaches a low boil - stir often. Remove from heat.1 Cup Whole Milk, ½ Cup Granulated Sugar, ½ Cup Mango Puree
- Slowly pour 1 cup of the hot mixture into the egg mixture, whisking constantly. This step tempers the eggs—if you don’t whisk the whole time, the eggs might scramble.
- Return the remaining milk/mango/sugar mixture to a simmer over medium-low heat. Slowly pour the egg mixture into the saucepan, whisking constantly.
- Continue to whisk vigorously until the mixture is quite thick (3 - 5 minutes). The continuous whisking is important in this step. The eggs will curdle if not whisked properly - which results in a lumpy, eggy pastry cream. Note: the mixture is thick enough when the cream forms ribbons and becomes difficult to whisk.
- Remove from heat. Add the butter and whisk until all the butter is melted.4 Tablespoons Unsalted Butter
- Pour the mixture into the prebaked graham cracker crust. Place plastic wrap over the filling to prevent a crust from forming. Refrigerate for 2 hours or until set.
Mango Glaze (optional - make after the mango tart filling has set)
- Sprinkle powdered gelatin over cold water. Allow the gelatin to set (approximately 5 minutes).2 teaspoons Powdered Gelatin, ½ Cup Cold Water
- Gently melt the gelatin in the microwave or over the stovetop. Allow to cool slightly (1 - 2 minutes).
- Add the melted gelatin to the mango puree. Stir well.1 Cup Mango Puree
- Pour the mango glaze over the pastry cream in the tart shell. Place tart in refrigerator and allow to set completely (1 - 2 hours).
Video
Notes
If making your own graham cracker crumbs in a food processor, you will need approximately 16 graham crackers to make 2 cups of crumbs.
The pastry cream must be well thickened for this recipe to work. The mixture is thick enough when the cream forms ribbons and becomes difficult to whisk. At this point, immediately remove saucepan from heat.
Nutrition
Calories: 370kcalCarbohydrates: 45gProtein: 6gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 127mgSodium: 202mgPotassium: 192mgFiber: 2gSugar: 28gVitamin A: 948IUVitamin C: 14mgCalcium: 81mgIron: 1mg
Tried this recipe?Let us know how it was!