An eggless mango tart made of a buttery shortcrust pastry tart filled with a refreshing mango custard made from scratch. The perfect summer party dessert!
A summer tart is a thing of beauty! It’s light, refreshing, beautiful to the eyes, and easy to serve. This eggless mango tart checks all those boxes and is a crowd-pleaser. When mangoes are in season, I always make this for my family- it hardly needs more than a few ingredients and barely any time to put together. The tart shell is a classic shortcrust pastry in its eggless avatar and the filling is a smooth custard made from scratch without any packaged custard powder, gelatin, condensed milk, or eggs.
All you need to make this tart from start to finish is –
- All purpose flour
- Baking Powder
- Vanilla extract
Making it is just as easy and quick although it does need some setting time but that makes it perfect as a make ahead dessert for gatherings.
If you’re looking for something instant you could check out these other recipes on the blog –
Making the tart shell
If you’ve never made a shortcrust tart shell before, I recommend that you follow the process to a T because the technique greatly impacts the final outcome.
Before you begin, measure the butter and cut it into cubes. Pop the butter into the freezer till you need it. In a bowl, mix together the flour, sugar, and a pinch of baking powder. Then add the cold butter and rub it with the flour using only your fingers till you achieve a sand/breadcrumb like consistency. This step is important to get a flaky pastry instead of a hard or chewy one.
Next take a bowl of water and add 2 ice cubes to it. Begin adding this ice-cold water to the dough very little at a time and start to bring it together. If you’ve done everything right so far, you will not need more than 2-4 tsp of water. Remember, you want a firm dough and not a sticky one. Knead the dough for 2-3 minutes.
Once you have a nice ball of dough, cling wrap it and stash it away in the refrigerator for 15-20 minutes.
Meanwhile pre-heat the oven to 170 degree C and grease a 7-inch tart pan with butter making sure to fill in between the ridges.
Next dust a piece of parchment with a little flour, remove and roll out the dough – you could do this by hand or using a rolling pin – till you have a an even surface of not more than 1/6 inch thickness and big enough to cover the sides of the pan as well.
Gently transfer the dough to the greased pan and press down covering the sides too. If there are any tears or cuts simply fill them up with remaining dough. Brush the edges of the dough with milk and dock the dough – which means making holes all over the bottom with a fork to ensure air circulation while baking and to ensure the tart doesn’t puff up! Or you could just use any lentils/beans to add weight to the base of the dough (like in the picture)
Bake the tart in the pre-heated oven for 25-30 minutes till you have a nice golden colour on it. Let the tart cool completely before adding the filling.
While this looks a bit technical its actually quite easy to do once you begin.
Making the filling
The custard is even simpler and uses fresh mango pulp/puree – which is basically just the flesh of the mango pureed in a mixer. You’ll probably need 1 big mango to get half a cup. I use it as it is without sieving. You could even use store brought mango pulp. Next we bring to a boil the mango pulp, milk, sugar and cornflour all mixed together in a pan. That’s it. The custard will begin to set as it cools. That’s why you have to immediately pour it into the tart shell while it’s still hot instead of waiting for it to cool. Refrigerate the tart for atleast 2 hours which helps to further set the custard and get a clean slice to serve. Use fresh fruits, whipped cream, mint leaves, jelly, or chopped nuts to garnish the tart. Serve it cold.
I hope you give this a try. Are you enjoying the mango recipes that I’ve been sharing lately?
Do you want to see any more? Tell me here on instagram.
Like this tart recipe? Check out this popular recipe for Eggless Dark Chocolate and Oats Tart too.
Eggless Mango Tart
For the Tart Base
- 1.5 cups All-purpose flour (210g)
- ¼ cup Castor sugar (50g)
- A pinch Baking powder
- ¼+⅓ cup (135g) Cold butter (cut into cubes)
- 2-4 tsp Ice cold water
For the Filling
- 1 cup Milk
- ½ cup Mango Pulp
- ¼ cup Castor Sugar
- 5 tbsp Cornflour
- 1 tsp Vanilla Extract
For the Tart Shell
- Mix together the flour, sugar and baking powder. Add the cold butter cubes and using your fingers rub the flour and butter together till you have a breadcrumb like mixture. Add 2 tsp of the ice water and start to bring together the dough while gently kneading. Add more water only if required but ensure that you don’t have a very sticky dough.
- Cling wrap the dough and refrigerate it for at least 15 minutes.
- Preheat the oven to 1 70°C. Grease an 8-inch tart pan with butter.
- Remove the dough and roll it out on a flat surface dusted with flour and gently transfer it into the prepared tart mould. Using a fork, dock/prick the base or place a piece of parchment directly on the dough and add beans.
- Bake in a pre-heated oven for 25 to 30 minutes or till the sides start to turn golden brown. Remove the pan and cool the tart shell on a wire track.
For the Filling
- In a heavy bottomed pan add the milk, mango pulp, sugar and cornflour. Use a whisk to vigourously stir to ensure that there are no lumps in the mixture.
- Place the pan over medium heat and cook while stirring continuously. Switch off the flame as soon as it comes to a boil and immediately add the vanilla extract.
- Pour the custard into the cooled tart shell and smoothen with the back of a spoon. Refrigerate the tart for at least two hours or until the custard is set. Cut into slices and serve.
- For measurement conversions to grams and ml, refer the conversion guide here – Measurements Conversion Guide