Mango Dessert: Mango Tart

First make the pastry then add the filling. These pastry shells remain fresh in the fridge for 3/4 days and can be used for any kind of filling.

Short Crust Pastry:


Flour – 180gms

Butter – 85gms

Salt – pinch

Egg yolk – 1

Cold water – 1 Tablespoon


Sift the flour with the salt in a bowl. Cut the butter into pieces and rub into the flour till the mixture looks like breadcrumbs. Mix the egg yolk with the water and pour over the mixture and combine quickly with a light hand. Wrap the pastry in cling film and leave to rest in a refrigerator till required.

This will line one 7”-8” case or 6-8 3”cases.

Tart Cases

Roll out the pastry and line 3-4’’ tart cases. Prick the base, then put a piece of greased paper with the greased side down on the tart base. The paper should be larger than the base so that its easy to lift it out. Cover this paper with dried beans like rajma to prevent the pastry from rising. Bake in a hot oven for about 10 min-15 min until the pastry is almost done. Then remove the paper with the beans and put back in the oven for another few minutes to complete cooking. Cool before filling.

For the Filling

Milk – 250 ml

Corn Flour – 1 Tablespoon

Sugar – To taste

Rum – 2 Teaspoons

Ripe Mangoes – 4-6, sliced

Sweetened Cream or Custard – 8 Tablespoons

Vanilla Essence – 1/2 Teaspoon


Mix the cornflour to a smooth paste in water. Heat the milk to just under boiling point then mix the cornflour and stir cool vigorously as the mixture thickens to form a smooth custard. Remove from heat. Sweeten to taste. When cool, stir in the rum and vanilla essence.

Cover the base of the cooled tart cases with this cooled custard. Cover with the sliced mangoes. Decorate with the sweetened cream or custard. This is the Mango Tart recipe. You can use ripe peaches and pears also.

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