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.
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 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
Ingredients and substitutes
- 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.
Step by step instructions (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 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.
- 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.
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.
- 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.
- 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
- 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
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.
Custard tarts do not freeze well. They are best prepared and served fresh.
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.
Yes, you can use about 3 tbsp of flour instead of the cornstarch. Flour thickens faster than cornstarch.
Yes. I have previously shared the recipe for vanilla Parisian flan. I highly recommend using that tested and tried recipe instead.
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 ½ cup. Alternatively, you can also use 2 tbsp of mango fruit powder in addition to the mango puree.
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Baked Mango Tart - Parisian Flan
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Ingredients
Shortcrust pastry
- 1 ½ cup (190 g) All-purpose flour
- ½ cup (113 g) Butter unsalted (1 stick)
- ½ cup (60 g) Powdered sugar
- ⅛ tsp Salt
- 1 Egg yolk large
- 1 tsp Vanilla extract
Mango pastry cream
- 4 Egg yolks
- ¼ cup (50 g) Castor sugar
- ¼ cup (30 g) Cornstarch
- ¾ cup (180 ml) Whipping cream (¾ cup)
- ½ cup (120 ml) Milk
- 1 tsp Vanilla Bean or bean paste
- ½ cup (120 g) Mango Puree
Instructions
Prepare shortcrust pastry
- Cream butter and sugar for just a minute until well combined.
- Add the vanilla, salt and egg yolk – and 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 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.
- Place it on medium heat and stir continuously until thick and creamy.
- Add the mango puree - and 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.
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.
- Remove the pie weights and parchment paper.
- Reduce the oven temperature to 180 C / 360 F.
- 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.
- 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.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Rio cook
Sorry I didn't say I used Stork block margerine , which is dairy c in the pastry.
Veena Azmanov
Not sure I understand your question. You can use margarine or shortening. Just make sure to chill the pastry well
Rio cook
I made this using Doves gluten free flour, and used Oatly barista pay milk and Elmlea plant double cream. it turn out really well and was extremely 👍 good. Otherwise followed recipe. Thank you for such a good tart. We all enjoyed it. Even my friends who can eat gluten and dairy.
Veena Azmanov
Thank you, Rio. I have not tried to make this gluten-free. I am sure it will help someone in future. Thanks for the feedback
shianne
LOOKS SOOO YUM i need to make it right now !
Beth
Such a delicious tart that is beautiful too! We all loved it. Can't wait to make it again!
Veena Azmanov
Yaay... So happy you enjoyed it, Beth. Thank you for coming back to write this feedback
Romina
This looks absolutely fantastic! I have some mangos in the kitchen so I will definitely be trying this!
Veena Azmanov
Thank you, Romina. Let me know how it was
Erika
Mango is such a delicious flavor and it goes so well with this tart. Very delicious.
Veena Azmanov
Absolutely, Erika. Thanks
Heidy M
Veena, every time I try one of your recipes I am more impressed than the last time. This Mango Tart was on point and perfect. I was proud to serve it to my family and they loved it just as much as I did.
Veena Azmanov
Thank you so much, Heidy. I am so happy to hear that. Thank you for coming back to leave such a lovely feedback.
Farah Maizar
This is absolutely wonderful. I can't get enough of mango desserts! Thank you for sharing this and your breakdown makes it seem so simple to follow
Veena Azmanov
Thank you, Farah. I hope you try this recipe soon