Even though I didn’t like mango up until a few years ago, I became a huge fan of this sweet, luscious and ho-so yellow fruit in the past year.
This mango tart combines fresh mango slices shaped like a rosette with lime pastry cream, and is refreshing and beautiful.

Photo: Natalie Levin
Mango Tart
Servings 24 cm round tart pan
Ingredients
For almond short crust pastry:
- 140 grams all-purpose flour
- 30 grams almond meal
- 100 grams cold butter cut into cubes
- 50 grams sugar powder
- 1 tsp. vanilla extract
- Pinch of salt
- 1 large egg yolk
- 1-2 tbsp. water if necessary
For lime pastry cream:
- 250 ml. milk
- Zest of 2 limes
- 70 grams sugar
- 2 large egg yolks
- Pinch of salt
- 25 grams cornstarch
- 50 grams butter at room temperature
For mango rosette:
- 3-4 ripe large mangos peeled
For the glaze:
- 2-3 tbsp. natural napagge or apricot jam
- 2-3 tbsp. boiling water
Instructions
Almond short crust pastry:
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In a food processor with a steel blade put flour, almond meal, butter, sugar powder, vanilla and salt and process until mixture is crumbly.
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Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
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Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
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Wrap in plastic wrap and refrigerate for about an hour.
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Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
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Using a fork create holes in the crust. Freeze the crust for about an hour.
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Preheat oven to 170c degrees.
Blind baking:
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Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
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Bake for about 12-14 minutes.
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Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.
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Cool completely at room temperature.
Lime pastry cream:
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In a medium saucepan put milk and grated lime peel and heat to simmering point.
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At the same time, in a small bowl, whisk egg yolks, sugar, salt and cornstarch until blended.
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Pour about 1/3 amount of milk onto the yolk mixture while whisking, to compare temperatures.
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Return the egg mixture into the saucepan with remaining milk and beat until blended.
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Cook on medium-low heat, while whisking constantly until you get a very thick pastry cream.
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Remove from heat and add butter. Beat well until dissolved and mixture is smooth.
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Transfer the cream into a wide container, cover the surface with plastic wrap and refrigerate for 2 hours or until it is cold.
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Transfer the cold cream into a bowl and whisk until it becomes creamy again.
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Pour the cream on the baked crust, and smooth the top.
Mango rosette:
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Slice the mangos into very thin slices (preferably with a vegetable peeler).
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Form each mango slice into a rose shape by rolling it around itself and place on top of the lime pastry cream, until fully covered with mango rosette.
Glaze:
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In a small bowl put nappage and boiling water and stir well.
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Gently brush the mango rosette and serve.
Recipe Notes
- Keep the tart in the refrigerator for up to 2-3 days, but is at its best on the day of preparation.

Photo: Natalie Levin