Eggless Mango Tart

A summery eggless mango tart with a buttery shortcrust pastry and a smooth, homemade mango custard — light, refreshing, and made completely from scratch.

About the Recipe

A summer tart is a thing of beauty — light, fruity, and elegant. This eggless mango tart has everything I love in a dessert: a crisp, buttery pastry base and a luscious mango custard that sets beautifully in the fridge. It’s made without eggs, custard powder, or condensed milk — just real ingredients and fresh mangoes. I often make this when mangoes are in season; it’s one of those desserts that looks fancy but is surprisingly easy to put together.

Ingredients

For the Tart Base
All-purpose flour – 1½ cups (210 g)
Castor sugar – ¼ cup (50 g)
Baking powder – a pinch
Cold butter (cut into cubes) – ¼ + ⅓ cup (135 g)
Ice-cold water – 2–4 tsp

For the Filling
Milk – 1 cup
Mango pulp – ½ cup
Castor sugar – ¼ cup
Cornflour – 5 tbsp
Vanilla extract – 1 tsp

Use fresh mangoes puréed in a mixer, or canned pulp if mangoes aren’t in season.

Instructions

For the Tart Shell

1. Mix together flour, sugar, and baking powder in a bowl.

2. Add cold butter cubes and rub them into the flour using only your fingertips until you get a breadcrumb-like texture.

3. Gradually add 2 tsp ice-cold water to bring the dough together. Add more water only if needed; it should be firm, not sticky.

4. Wrap the dough in cling film and refrigerate for 15–20 minutes.

5. Preheat the oven to 170°C. Grease an 8-inch tart tin with butter.

6. Roll out the chilled dough on a floured surface and gently transfer it to the tart tin, pressing along the edges. Dock the base with a fork or use parchment and baking beans.

7. Bake for 25–30 minutes until lightly golden. Cool completely before adding the filling.

For the Filling

1. In a heavy-bottomed pan, whisk together milk, mango pulp, sugar, and cornflour until lump-free.

2. Place the pan on medium heat, stirring continuously until it thickens and just begins to boil.

3. Turn off the heat, stir in the vanilla extract, and immediately pour the custard into the cooled tart shell.

4. Smooth the top and refrigerate for at least 2 hours until set.

Notes & Tips

• The tart can be made a day ahead — it actually tastes better when well chilled.

• Garnish with whipped cream, chopped mangoes, mint leaves, or sliced nuts.

• For variation, try the same recipe with strawberries or passionfruit purée.

• Store refrigerated for up to 3 days.