Are you ready to create a dessert that is a true tropical showstopper? A tart that looks like it came from a high-end patisserie, combining a crunchy, spiced Biscoff-coconut crust with a silky, creamy mango custard, all crowned with a beautiful arrangement of fresh, juicy mango slices? This incredible and surprisingly easy Mango Tart is the ultimate elegant dessert for any occasion.
This isn’t just a recipe; it’s your guide to creating a masterpiece that celebrates the sweet, luscious, and sunny flavor of ripe mangoes. We’ll show you how to make a unique and addictive press-in crust, a simple baked custard that is velvety smooth, and how to arrange the final mango topping for a truly professional look. It’s a stunning make-ahead dessert that is guaranteed to impress your guests.
Table of Contents
Table of Contents
Recipe Overview: A Stunning Tropical Showstopper
What makes this Mango Tart so spectacular is its perfect harmony of textures and its intensely tropical flavor. The crunchy, caramelized spice of the Biscoff and coconut crust is the perfect counterpoint to the smooth, cool, and creamy baked mango custard. Unlike a no-bake pie, the gentle baking of this custard filling gives it a wonderfully rich, stable, and silky texture. Finished with an elegant fan of fresh mango, it’s a truly special dessert.
| Metric | Time / Level |
| Total Time | 9 hours (includes chilling) |
| Active Prep Time | 45 minutes |
| Difficulty Level | Intermediate |
| Servings | 8-10 |
The Essential Ingredients for This Exquisite Tart
This recipe uses a handful of high-quality ingredients to create its three distinct and delicious layers.
- The Biscoff-Coconut Crust: This is a unique and incredibly delicious foundation.
- Biscoff Cookies: These thin, crispy, Belgian spiced shortcrust cookies (also known as speculoos) have a deep, caramelized flavor that is an amazing partner for the tropical mango.
- Shredded Coconut: A little bit of shredded coconut adds a wonderful, chewy texture and a distinct tropical note to the crust.
- The Creamy Mango Custard Filling: This is the rich, silky heart of our tart.
- Fresh, Ripe Mangoes: The success of this tart depends on using the best mangoes. You want fruit that is very ripe, sweet, and non-fibrous for the smoothest purée. Yellow-skinned Ataulfo (or Honey) mangoes are a fantastic choice.
- Sweetened Condensed Milk: Provides the sweetness, richness, and a key part of the creamy, custardy texture.
- Eggs & Lime Juice: The eggs are what set the custard as it bakes, giving it a rich and stable structure. A squeeze of fresh lime juice adds a crucial touch of acidity that brightens and intensifies the mango flavor.
- The Fresh Toppings: The final, beautiful flourishes.
- Fresh Mango Slices: Thinly sliced ripe mango is arranged on top for a stunning, professional look and a burst of fresh fruit flavor.
- Homemade Whipped Cream: A simple, freshly whipped cream is the perfect, light counterpoint to the rich custard and sweet fruit.
Step-by-Step to a Perfect Mango Tart
This recipe is a rewarding project with three main parts: the crust, the filling, and the decoration. Let’s break it down into simple, manageable steps.
Part 1: The Biscoff-Coconut Crust
Step 1: First, crush your Biscoff cookies into fine crumbs. The easiest way is in a food processor, but you can also place them in a zip-top bag and crush them with a rolling pin. Pour the crumbs into a small bowl.
Step 2: Add the shredded coconut and the melted butter to the crumbs. Stir with a fork until all the crumbs are evenly moistened and the mixture holds together when squeezed, resembling wet sand.
Step 3: Transfer the crumb mixture to a 9-inch fluted tart pan with a removable bottom. Use your fingers and the flat bottom of a measuring cup to firmly press the mixture into a flat, even layer on the bottom and all the way up the sides of the pan. Be sure to press the crust firmly into all the fluted grooves.
Step 4: Place the crust in the refrigerator to chill and firm up while you make the filling. This helps the crust set and prevents it from becoming soggy later.
Part 2: The Creamy Mango Custard Filling
Step 1: Preheat your oven to 350°F (175°C).
Step 2: Add the 450g of fresh mango chunks to a blender. Blend on high speed until the mango is completely smooth and puréed. Set this aside.
Step 3: In a large mixing bowl, whisk the 2 large eggs for a few seconds until they’re combined. Add the mango purée, the can of sweetened condensed milk, the salt, and the fresh lime juice. Whisk everything together until the mixture is completely combined and smooth.
Step 4: Remove your chilled crust from the refrigerator. Pour the mango filling into the crust. Use a spatula to gently smooth the top of the filling.
Step 5: Place the tart pan on top of a larger, rimmed baking sheet. This makes it easier to transfer to and from the oven and will catch any potential drips.
Step 6: Bake the tart for 20-25 minutes.
Pro Tip: You’ll know the tart is perfectly baked when the edges of the filling look set and matte, but the very center still has a slight jiggle or wobble to it. It will continue to set as it cools.
Step 7 (The Most Important Step!): Let the tart cool completely on a wire rack at room temperature. Then, transfer it to the refrigerator to chill for at least 8 hours, or preferably overnight. This long, uninterrupted chilling time is absolutely essential for the custard to fully set and become firm enough to slice cleanly.
Part 3: Decorating and Serving Your Masterpiece
When you are ready to serve, you can prepare the final, beautiful toppings.
Step 1: To a medium, chilled bowl, add the cold whipping cream, the powdered sugar, and the vanilla extract. Use an electric hand mixer to beat the cream until it reaches stiff peaks. Transfer the whipped cream to a piping bag fitted with a decorative tip of your choice.
Step 2: Carefully unmold your chilled tart. Place the tart pan on top of a small cup or can and gently push the outer ring downwards. Then, you can carefully slide an offset spatula between the tart and the bottom of the pan to release it and transfer it to a serving plate.
Step 3: Arrange the thinly sliced fresh mangoes on top of the tart. You can create a beautiful, wavy pattern, a concentric rose, or any design you like.
Step 4: Pipe swirls or dollops of the fresh whipped cream in the empty spaces around the mangoes. Finish the entire tart with a light sprinkle of fresh lime zest.
Slice and serve the tart chilled.
The Best Creamy Mango Tart (with Biscoff Crust!)
A tropical and elegant dessert, this Mango Tart features a no-bake crust made from crushed Biscoff cookies, coconut, and butter. The crust is filled with a smooth and creamy baked mango custard, which is made from fresh mango puree, sweetened condensed milk, and eggs. After chilling overnight to fully set, the tart is beautifully decorated with fanned slices of fresh mango, swirls of homemade whipped cream, and a final sprinkle of lime zest.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 8 hours 55 minutes (includes overnight chilling)
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking, Chilling, No-Bake Crust
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- For the Crust:
- 200 g (about 24) Biscoff cookies
- 100 g (about 7 tbsp) unsalted butter, melted
- 30 g (about 1/3 cup) shredded coconut
- For the Filling:
- 450 g (about 2 medium) mango chunks
- 2 large eggs
- 1 can (14 oz/300mL) sweetened condensed milk
- ½ teaspoon salt
- Juice of 1 lime
- For the Toppings:
- 150 g (about 2/3 cup) whipping cream, cold
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- 1 ripe mango, thinly sliced
- Lime zest
Instructions
- Make the Crust: In a food processor or a ziploc bag with a rolling pin, crush the Biscoff cookies into fine crumbs.
- In a small bowl, mix the crumbs with the shredded coconut and melted butter until the mixture resembles wet sand.
- Transfer the crumb mixture to a 9-inch fluted tart pan with a removable bottom. Firmly press the mixture into the bottom and up the sides of the pan. Chill the crust in the refrigerator while you make the filling.
- Make the Filling: Preheat the oven to 350°F.
- In a blender, puree the 450g of mango chunks until smooth.
- In a large mixing bowl, whisk the eggs for a few seconds. Add the mango puree, condensed milk, salt, and lime juice. Whisk together until smooth.
- Pour the filling into the chilled crust. Place the tart pan on a baking sheet.
- Bake for 20-25 minutes, or until the edges of the filling are set but the center is still slightly jiggly.
- Let the tart cool completely on a wire rack, then transfer it to the refrigerator to chill overnight.
- Decorate and Serve: In a medium bowl, whip the cold whipping cream with the powdered sugar and vanilla extract until stiff peaks form. Transfer to a piping bag.
- Carefully remove the outer ring of the tart pan. Arrange the thin mango slices decoratively on top of the tart.
- Pipe swirls of whipped cream in the empty spaces around the mangoes.
- Finish with a sprinkle of lime zest over the whole tart and serve.
Notes
- A 9-inch fluted tart pan with a removable bottom is highly recommended for easy removal and a beautiful presentation.
- The crust is no-bake and simply needs to be chilled to set.
- The long overnight chilling period is crucial for the baked custard filling to set completely so it can be sliced cleanly.
- Placing the tart on a baking sheet makes it easier to transfer to and from the oven.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 550-650
- Sugar: 50-60 g
- Sodium: 300-400 mg
- Fat: 30-40 g
- Saturated Fat: 20-28 g
- Carbohydrates: 60-70 g
- Fiber: 3-5 g
- Protein: 8-10 g
- Cholesterol: 120-150 mg
Storage and Make-Ahead Tips
This stunning Mango Tart is the perfect make-ahead dessert for a party.
- Make-Ahead: You can bake and chill the tart completely up to 24 hours in advance. Keep it covered in the refrigerator. For the best, freshest result, wait to add the fresh mango and whipped cream topping until the day you plan to serve it.
- Storage: Store any leftover tart, covered loosely, in the refrigerator for up to 3 days. Note that the fresh mango on top may not look as vibrant after the first day.
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Creative Recipe Variations
This tropical tart is a wonderful canvas for other delicious flavors.
- Bright Passion Fruit & Mango Tart: For an extra tangy and intensely tropical kick, you can add the fresh pulp of 2-3 passion fruits to the blender along with the mango when you are making the filling.
- Use a Different Tropical Fruit: While mango is the star, this custard tart method would also be fantastic with other tropical fruits that can be puréed, such as guava or papaya.
- Classic Graham Cracker Crust: If you can’t find Biscoff cookies or prefer a more traditional flavor, you can substitute an equal weight of graham cracker crumbs for the Biscoff cookies in the crust recipe. You can omit the coconut or keep it for a delicious texture.
Enjoy Your Tropical, Bakery-Worthy Creation!
You’ve just created a truly special dessert that is a show-stopping centerpiece for any occasion. This Creamy Mango Tart is a perfect harmony of a crunchy, spiced crust, a silky, tropical custard, and fresh, juicy fruit. It’s an impressive and memorable dessert that proves you can create a taste of paradise right in your own kitchen.
We hope you enjoy every last, luscious, and elegant bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an elegant dessert!
Frequently Asked Questions (FAQs)
Q1: What are the best mangoes to use for a tart?
For the smoothest, creamiest, and most flavorful custard filling, you want to use a mango variety that is known for being sweet and non-fibrous (not stringy). The yellow-skinned Ataulfo mangoes (also sold as Honey or Champagne mangoes) are a perfect choice. The large, round Kent and Keitt varieties are also excellent, sweet, and have a beautiful, smooth flesh.
Q2: How do I keep my press-in crust from crumbling when I serve it?
The secret to a sturdy press-in crust is pressure! Make sure you press the crumb mixture down very firmly into the bottom and up the sides of the pan. Using the flat bottom of a glass or a measuring cup helps to get a really compact, even layer. Chilling the crust before filling also helps the butter to solidify, which holds the crumbs together.
Q3: How do I know when my custard tart is done baking? The middle is still jiggly!
A slight jiggle in the center is exactly what you are looking for! A baked custard tart, like a cheesecake or a pumpkin pie, will continue to cook and set up from the residual heat as it cools. The sign of a perfectly baked custard is that the edges are set (they don’t jiggle) but the very center still has a slight wobble to it when you gently nudge the pan. If you bake it until the center is completely firm, it will be overcooked and have a rubbery texture once it cools.
Q4: Can I make this tart a day or two ahead of time?
Yes, this is a perfect make-ahead dessert. You can bake the tart and let it chill in the refrigerator, covered, for up to 2 days. For the best and freshest presentation, it is highly recommended that you wait to add the fresh sliced mango and whipped cream topping until the day you plan to serve it.
Q5: Why do I need a tart pan with a removable bottom?
A tart pan with a removable bottom is the key to that beautiful, professional presentation. It allows you to easily lift the tart up and away from the outer ring, revealing the perfectly fluted, crisp crust. While you can make this in a standard pie plate, you will have to serve it directly from the dish, and it will be more difficult to get clean, beautiful slices out.