Mango Tart with Vanilla Bean Pastry Cream Recipe

Indulge in the vibrant flavors of summer with our Mango Tart featuring a luscious Vanilla Bean Pastry Cream. This delightful dessert combines the sweetness of ripe mangoes with the rich, velvety goodness of homemade vanilla-infused pastry cream, all nestled in a crisp and buttery crust.

Follow our simple recipe to create a Mango Tart that’s sure to be the star of your dessert table.

Ingredients of Mango Tart with Vanilla Bean Pastry Cream

For the Pastry

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 2 tablespoons ice water

For the Vanilla Bean Pastry Cream

• 2 cups whole milk
• 1 vanilla bean, split lengthwise and seeds scraped out
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For Assembling

• 2-3 ripe mangoes, peeled, pitted, and sliced
• Apricot jam (for glazing)

Instructions

1. Pastry Crust

1. In a food processor, combine the flour, sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
2. In a small bowl, mix the egg yolk with ice water. Add this mixture to the food processor and pulse until the dough comes together.
3. Turn the dough out onto a floured surface, shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a tart pan. Trim the excess dough and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans.
5. Bake the crust for about 15 minutes, then remove the weights and parchment paper and bake for an additional 10-15 minutes or until golden brown. Allow it to cool completely.

2. Vanilla Bean Pastry Cream

1. In a saucepan, heat the milk with the vanilla bean and its seeds until it just starts to boil. Remove from heat and let it steep for 10-15 minutes.
2. In a separate bowl, whisk together sugar, cornstarch, and egg yolks until well combined.
3. Slowly pour the warm milk over the egg yolk mixture, whisking constantly.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until it thickens.
5. Remove from heat and stir in butter and vanilla extract. Strain the pastry cream to remove the vanilla bean.
6. Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming. Allow it to cool completely.

3. Assembling the Tart

1. Spread the cooled vanilla bean pastry cream evenly over the baked tart crust.
2. Arrange the sliced mangoes on top of the pastry cream in an attractive pattern.
3. Heat apricot jam in a small saucepan until melted. Brush the melted jam over the mango slices for a glossy finish.
4. Refrigerate the tart for at least 2 hours before serving.

Enjoy your delightful Mango Tart with Vanilla Bean Pastry Cream!