Mango Tart, Parisian Flan

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Baked Mango Tart - Parisian Mango Flan

Give your next Parisian flan a seasonal twist with mango puree in this mango tart. Rich shortcrust pastry filled with a delicious creamy mango custard, baked until golden, and blistered on the top.

How to make homemade flan with mango or custard baked with mango puree — Homemade Tart with Parisian Mango Flan or Baked Mango Custard

We are starting to see mangoes in the markets these days and it's one of our family's favorite fruits. While we love mangoes on their own, I also love to make desserts with them. As you can see on the blog, I have lots of mango treats. Some classic and some unique, like this mango flan tart.

About this mango tart

This is a surprisingly simple and easy dessert to make. But it requires some planning. There are two components to this Parisian flan.

The shortcrust pastry - you can make it yourself from scratch, as I have in the recipe and video, or you can use ready-to-roll store-bought pastry.
The pastry cream - this can be made up to two days in advance. Just give it a good whip to make it workable again before adding it to the tart shell.

Timeline for making this Parisian flan - mango tart

Prepare the shortcrust pastry - 10 min
Chill the pastry - 30 mins to overnight
Prepare the pastry cream - 15 mins
Chill the pastry cream - 30 mins to overnight
Roll and prebake the shortcrust pastry - 20 mins
Assemble and bake - 30 mins
Cool - 4 hrs to overnight

Useful tips and tools

I like to use my tart pan with a sightly taller side rim rather than the standard one.
Use a heavy bottom saucepan when working with custards and cream-based cooking to prevent scorching at the bottom.
It best to use a whisk when cooking the pastry cream so it keeps the mixture smooth not lumpy.
It is best to strain the pastry cream after cooking. This will remove any curdled egg and give you a velvety smooth texture.
While docking does help with baking the shortcrust pastry, it is best to use pie weights. Baking beans make excellent pie weights as you can see in the video below.
A pie shield is my favorite tool when baking pies, tarts, and quiches. This not just prevents the edges from getting too dark, but it also means that I do not have to struggle with foil trying to cover a hot dish.

Ingredients and substitutes (save/pin)

Shortcrust pastry - I am using homemade shortcrust pastry. And yet, you can certainly use store-bought ready to roll shortcrust pastry. If you choose to use homemade I do have two shortcrust pastry recipes - one using the crumbling method similar to a pie crust and other using the creaming method as shown in the video for this recipe.
Mango - I am using fresh because they are in season, but you can certainly use frozen mangoes.
Egg yolks - The color of the pastry cream is largely dependant on the color of the egg yolks. Personally, I like to use organic free-range eggs.
Cream - Adds richness but also keeps the pastry cream thick. I recommend you do not use less than 32 to 38% fat.
Milk - Of course, full-fat milk, no low-fat or skimmed will work in this recipe.
Cornstarch - I like using fewer egg yolks and more cornstarch, which is the secret to making this flan fool-proof. With this method, you will not have the pastry cream split on you.

How to make a Parisian flan - mango tart (save/pin)

Prepare shortcrust pastry

Cream butter and sugar for just a minute until well combined.
Add the vanilla, salt and egg yolk – combine well.
Lastly, fold the flour and almond meal – fold until combined.
Make a disc and wrap in plastic/cling wrap.
Chill the dough in the refrigerator for at least two hours, preferably overnight.
Roll about 2 inches larger than the circumference of the tart pan.
Line the tart and trim excess dough at the edges.
Use the trimming to patch any cracks or gaps that may be in the dough.
Chill for a minimum of 15 minutes.

Prepare the pastry cream for the mango custard tart - flan

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Prepare the shortcrust pastry for the mango Parisian tart - mango flan

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Prepare pastry cream

In a heavy-bottom saucepan, combine egg yolks and sugar.
Add the cornstarch - combine well with a whisk.
Then, add the salt, and vanilla.
Followed by the cream and milk.

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Place it on medium heat and stir continuously until thick and creamy.
Add the mango puree - combine well.
Strain in a bowl through a sieve and cover with plastic wrap, making sure the plastic touches the top surface of the cream.
Let cool completely, then place in the fridge to chill.

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Assemble

Preheat the oven at 190 C/ 375F.
Line the chilled dough with parchment paper or foil.
Tip – to ensure the parchment paper or foil conform to the shape of the pan – just crumple the paper into a ball with your hands. Open it up and the scrunched paper will behave itself.
Fill the inside of the shell with pie weights (over the parchment paper).
Bake for 15 minutes until the edges are lightly starting to brown.

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Remove the pie weights and parchment paper.
Reduce the oven temperature to 180 C / 360.
Fill the tart with pastry cream filling, use a spatula to smooth the top.
Bake on the middle rack for 15 minutes. Then cover the edges with a pie shield or foil to prevent the crust from getting too dark.
Continue to bake for 10 to 15 minutes more until blistered on the top.

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Baking the mango custard tart - mango flan

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Remove from the oven, and let cool.
Then, place in the refrigerator for at least 4 to 6 hours.
This is a rich dessert and can be served on its own.

10 tips for making the perfect flan tart every single time

Use all egg yolks, no egg whites. Egg yolks will thicken while egg whites will curdle. If you want to use fewer egg yolks increase the quantity of cornstarch but don't use egg whites.
Use full-fat milk and cream - otherwise, the custard will not set.
Cook the pastry cream on low heat to prevent the eggs from curdling.
When cooking pastry cream, it is ok to take it on and off the heat to prevent curdling.
You must cook the pastry cream custard until it comes to a boil. Only then, will the cornstarch in the mixture activate and thicken the custard.
Cook the pastry cream until its thick. You want it to not just coat the back of the spoon but much thicker than that.
Cool the pastry cream to room temperature before you pour it into the tart pan. This will prevent curdling.
Pre-bake the pastry crust. This will give a nice crisp shortcrust pastry.
Use a pie shield or aluminum foil to cover the edges and prevent the crust from getting too brown.
Bake the tart until it has blistered on top, that is the mark of a beautiful flan.

Frequently asked questions

How long will this mango tart keep?

A mango custard tart is best eaten within two days. However, it will keep in the fridge for 3 days. The custard will get drier over time though.

Can you freeze this mango tart?

Custard tarts do not freeze well. They are best prepared and served fresh.

Why and how do I prevent my custard from curdling?

It is the eggs in the mixture that can curdle when overheated. Low heat and constant stirring is the best way to thicken the pastry cream.

Can I use flour instead of cornstarch?

Yes, you can use about 3 tbsp of flour instead of the cornstarch. Flour thickens faster than cornstarch.

Can I omit the fruit in the tart to make a vanilla flan?

Yes. I have previously shared the recipe for vanilla Parisian flan. I highly recommend using that tested and tried recipe instead.

Can I add more mango puree?

Not in quantity. If you add too much mango puree, the custard will not set. But, you can enhance the flavor of mango by reducing 1 cup mango puree on medium heat to about 1/2 cup. Alternatively, you can also use 2 tbsp of mango fruit powder in addition to the mango puree.

SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
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