Mango Tart

Prep Time: 1 hour
Cook Time: 25 minutes
Chilling Time: 12 hours
Servings: 9 pieces

This tropical and delicious mango tart is made with a crunchy biscoff crust, creamy mango-lime filling, whipped cream, and fresh mangoes on top. It's easy to make and perfect for mango season!

Why you'll love this recipe:
Crunchy biscoff crust. I love not fussing with tart dough that you have to roll out so this simple cookie crust is the easiest kind of tart crust you can make.
Creamy mango tart filling. The filling tastes like a mango-flavoured custard but it's easier to make.
Easy to make. Did I mention this yet? The hardest part is waiting for the tart to set in the fridge.
Decoration possibilities. The top of the tart is a blank canvas for you to decorate as you like. Keep it simple or go a little crazy with the whipped cream and mangoes like I did.

Ingredients:

Crust:

225 g biscoff cookies, about 24 cookies
120 g unsalted butter, melted
50 g shredded coconut

Filling:

480 g mango chunks, about 2 medium mangoes
4 medium eggs
1 can sweetened condensed milk, 330 ml
1 teaspoon salt
juice of 1 lime

Toppings:

170 g whipping cream, cold
1 tablespoon powdered sugar
1 teaspoon vanilla extract
2 ripe mango, halved lengthwise and thinly sliced
lime zest

Directions:

Crust:

Crush biscoff: Place biscoff cookies in a ziploc bag. Smack the cookies with a rolling pin until they're finely crushed. Pour the biscoff crumbs into a small bowl.
Mix crumb mixture: Add shredded coconut and melted butter. Stir until the crumbs are saturated and the mixture resembles wet sand.
Press crust into pan: Transfer the crumb mixture to a 9" fluted tart pan with a removable bottom. Spread them out evenly and use the flat bottom of a measuring cup to firmly press the mixture into a flat layer on the bottom of the pan and up the sides of the pan. Firmly press the crust into all the grooves, removing some from one area and adding it to any thinner areas.
Chill: Chill the crust in the fridge while you make the filling.

Filling:

Prep: Preheat oven to 350°F.
Blend mangoes: Add the mango chunks to a blender. Blend until smooth and pureed. Set aside.
Whisk: In a large mixing bowl, whisk the eggs for a few seconds until they're combined. Add the mango puree, condensed milk, salt, and lime juice. Whisk together until combined and smooth.
Fill crust: Pour the filling into the crust. Smooth the top of the filling with a spatula.
Bake: Place the tart pan on top of a baking tray or baking sheet to make it easier to transfer to and from the oven and to catch any excess liquid that may seep out of the tart during baking. Bake tart for 20-25 minutes or until the edges of the filling are set but the middle is still jiggly. Let the tart cool completely on a wire rack before transferring it to the fridge to chill overnight.

Toppings:

Whip cream: To a medium bowl, add whipping cream, powdered sugar, and vanilla extract. Use an electric hand mixer or whisk to beat the cream on low-medium speed until it becomes stiff peaks. Transfer the whipped cream to a piping bag fitted with a piping tip of your choice.
Unmold tart: Remove the outer ring of the tart pan by placing the pan on top of a small cup and gently pulling the outer ring downwards. Slide an offset spatula between the tart and the bottom of the pan to release the tart. Transfer the tart to a serving plate.
Mango slices: Arrange the sliced mangoes on top of the tart by gently fanning out the slices in a wavy pattern.
Pipe cream: Pipe squiggles of whipped cream in the empty spaces around the mangoes. Finish with a sprinkle of lime zest over the whole tart.

Tips & Notes:

Biscoff cookies: For the simple tart crust with a spiced biscoff flavour. You can substitute this with graham crackers, speculoos, or another similar crunchy biscuit.
Unsalted butter: Melted butter holds the crust together.
Shredded coconut: This adds a bit of texture to the tart crust and the coconut flavour pairs well with the mangoes.
Mangoes: Use fresh and ripe mangoes for the strongest mango flavour. I always prefer Ataulfo mangoes because they're sweet and not as fibrous as other mango varieties. You'll need about two mangoes for the filling and one to decorate the top of the tart.
Eggs: Gives the mango tart filling structure and holds it all together after being baked, similar to a custard but easier.
Sweetened condensed milk: Gives the mango filling sweetness and also thickens it more than regular granulated sugar so that it sets firmly.
Lime: A bit of lime juice gives this tart a bit of acidity and boosts the tropical flavour.
Whipping cream: For the top of the tart. Use the whipping cream cold, straight from the fridge. Cold whipping cream whips up faster.
Storage: This mango tart can be stored in an airtight container or covered in the fridge for up to 5 days.
Freezing: Leftovers can be frozen in an airtight container or wrapped in plastic wrap for up to 1 month. If wrapping with plastic wrap, freeze the start slices on a plate uncovered for about 1 hour until it's firm to the touch before wrapping in plastic wrap. Thaw in the fridge overnight before eating.

Tools:

9" fluted tart pan - This tart is scaled for a 9" tart pan with a 1" depth. Use a tart pan with a removable bottom to easily remove your tart from it.
Rolling pin (optional) - This is for crushing the biscoff cookies for the crust. You can also any other hard object to smack the cookies like a water bottle or crush the cookies with a food processor if you have one.
Blender - You'll need a blender to puree the mangoes for the tart filling.
Electric hand mixer (optional) - You'll need a hand mixer or a whisk to make the fresh whipped cream. I always grab my hand mixer for this because it makes the process easy and quick but you can make this whole recipe with just a whisk and some arm strength if that's all you have.
Piping bag - For piping the whipped cream design on top of the tart. If you want to just pile the whipped cream on top of the tart, you can skip this!