Mango Cream Tart Recipe
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"
Ingredients
Graham Cracker Crust
- 240 Grams Crushed Graham Crackers (2 Cups)
- 66 Grams Granulated Sugar (⅓ Cup)
- 90 Grams Unsalted Butter, melted (6 Tablespoons / 3 ounces)
- Shredded Coconut (toasted) (½ cup)
Mango Pastry Cream
- 4 Fluid Ounces Whole Milk (measure #1) (½ cup)
- 8 Fluid Ounces Whole Milk (measure #2) (1 cup)
- 100 Grams Granulated Sugar (½ cup)
- Mango Puree (½ cup)
- 56 Grams Cornstarch (½ cup)
- 1 Large Egg
- 4 Large Egg Yolks
- 56 Grams Unsalted Butter (2 ounces / 4 tablespoons)
Mango Glaze
- 280 Grams Mango Puree (1 cup)
- 2 teaspoons Powdered Gelatin
- 4 fluid ounces Cold Water (½ cup)
Instructions
Graham Cracker Crust
- Preheat oven to 350°
- Melt butter in microwave or over stovetop.
- Place graham cracker crumbs, shredded coconut and granulated sugar in a medium-sized bowl. Stir to combine.
- Add melted butter to bowl and toss the mixture until the butter is evenly distributed.
- Gently press the graham cracker mixture on the bottom and sides of the pan.
- Bake for 12 minutes. Cool completely before using.
Mango Pastry Cream
- Place cornstarch in a medium-sized bowl. Add ½ cup of the milk (measure #1) and whisk until cornstarch is dissolved.
- Add the egg and egg yolks to the cornstarch/milk mixture. Whisk lightly until combined.
- Combine remaining milk (measure #2), mango puree and granulated sugar in a medium-sized saucepan. Heat over medium heat until the mixture reaches a low boil. Remove from heat.
- Slowly pour 1 cup of the hot mixture into the egg mixture; whisking constantly.
- 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.
- Remove from heat. Add the butter and whisk until all the butter is melted.
- 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)
- Sprinkle powdered gelatin over the cold water. Allow the gelatin to set (approximately 5 minutes).
- 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.
- 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.
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