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.

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.

Author: Grace
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

Scale

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

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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

Find it online: https://www.eatswithsoul.com/mango-tart/