Mango Tart (with biscoff crust) Recipe

If you’re craving a tropical dessert that’s both decadent and delightfully crunchy, this Mango Tart (with biscoff crust) is about to become your new favorite. The luscious mango filling is luxuriously smooth and perfectly balanced with tangy lime, all nestled on top of a uniquely spiced and buttery biscoff cookie crust. It’s a vibrant, colorful treat that not only looks stunning but brings an unforgettable medley of flavors and textures to your table. Trust me, once you try this Mango Tart (with biscoff crust), you’ll want to make it again and again!

Ingredients You’ll Need

Gathering these simple yet essential ingredients is the first step toward creating a show-stopping Mango Tart (with biscoff crust). Each component plays a vital role—whether it’s the biscoff cookies providing that irresistible caramel-spiced base or the fresh mango chunks that make the filling shine with fruity brightness.

• 200 g biscoff cookies: These form the flavorful, spiced crust that’s the star foundation of the tart.
• 100 g unsalted butter (melted): Butter binds the cookie crumbs and adds richness to the crust.
• 30 g shredded coconut: Adds lovely texture and a subtle tropical note to the crust.
• 450 g mango chunks: Use ripe mangoes for a naturally sweet, pureed filling.
• 2 large eggs: Eggs give the filling structure and help it set beautifully.
• 1 can sweetened condensed milk (14 oz/300 mL): Adds creamy sweetness and smoothness to the tart filling.
• 1/2 teaspoon salt: Balances the sweetness and heightens flavors.
• Juice of 1 lime: Brings fresh acidity that lifts the mango flavor.
• 150 g whipping cream (cold): For whipping into fluffy peaks to garnish the tart.
• 1 tablespoon powdered sugar: Sweetens the whipped cream lightly without making it heavy.
• 1/2 teaspoon vanilla extract: Adds warm, comforting aroma to the cream topping.
• 1 ripe mango (halved lengthwise and thinly sliced): Perfect for an elegant decorative topping.
• Lime zest: To sprinkle over the finished tart, adding a fragrant citrus punch.

How to Make Mango Tart (with biscoff crust)

Step 1: Create the Perfect Biscoff Crust

Start by crushing the biscoff cookies into fine crumbs. Using a rolling pin and a sealed bag makes this easy, and the result will be fragrant biscuit bits ready to bind into your crust. Mix in shredded coconut and melted butter until the crumbs resemble moist sand—that’s the perfect texture for pressing into your tart pan. Spread this mixture evenly into a 9-inch fluted tart pan, making sure to press firmly into every groove and up the sides. Afterward, pop the crust into the fridge to chill as you prepare the filling.

Step 2: Whip Up the Mango Filling

Preheat your oven to 350°F. Toss ripe mango chunks into a blender and puree until silky smooth. In a large bowl, lightly whisk the eggs until combined, then pour in the mango puree, sweetened condensed milk, salt, and fresh lime juice. Give the whole mixture a good whisk to blend everything smoothly together. Pour this luscious filling into your chilled biscoff crust and smooth the top evenly with a spatula.

Step 3: Bake to Perfection and Cool

Place the tart pan on a baking sheet for stability and to catch any drips, then bake for about 20 to 25 minutes. You’ll want the edges to be set while the center still jiggles gently—a sign your filling is perfectly baked. Let the tart cool completely on a wire rack. Once cooled, transfer it to the fridge to chill overnight, which helps the flavors marry and the filling to fully set for that perfect slice.

Step 4: Prepare the Cream and Assemble

Whip the cold cream alongside powdered sugar and vanilla extract until it forms stiff peaks—this airy cream will be the ideal finishing touch. Carefully remove the tart’s outer ring by placing it on a small cup and gently lowering the ring. Use an offset spatula to release the tart from the base and move it to a serving plate. Artistically arrange thin slices of fresh mango in a wavy, fanned design atop the tart. Finally, pipe elegant swirls of whipped cream in the spaces around your mango slices, and sprinkle lime zest over everything for a zesty fragrance that ties it all together beautifully.

How to Serve Mango Tart (with biscoff crust)

Garnishes

Enhance your Mango Tart (with biscoff crust) with simple, fresh touches like additional lime zest or edible flowers to make it truly pop. A few sprigs of fresh mint leaves not only add visual appeal but also impart a refreshing aroma that complements the fruitiness beautifully.

Side Dishes

This tart shines best as a stand-alone dessert, but if you want to elevate your meal, serve it alongside light dishes such as a crisp green salad with citrus vinaigrette or a scoop of coconut sorbet. These sides keep the overall meal refreshing and balanced without competing with the tart’s vibrant flavors.

Creative Ways to Present

For a stunning presentation, serve individual slices on elegant dessert plates with extra whipped cream piped atop each slice and a drizzle of mango coulis. You can also cut the tart into small squares for party bites and arrange them on a platter with toothpicks. Either way, your guests will be wowed by the burst of color and flavor!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Mango Tart (with biscoff crust) covered in the refrigerator to maintain freshness. Stored properly, it will stay delicious and moist for up to three days. Always keep it chilled to preserve the cream’s texture and the bright mango flavor.

Freezing

Freezing this tart isn’t recommended because the delicate texture of the mango filling and whipped cream will suffer. If you must freeze, remove any fresh toppings, wrap it tightly in plastic wrap and foil, and thaw slowly in the fridge before serving. However, for the best experience, enjoy the tart fresh.

Reheating

This Mango Tart (with biscoff crust) is best served chilled, so reheating is not necessary or advised. If you want to soften it just a bit, leave a slice at room temperature for 15 minutes before serving—the flavors will open up nicely without losing their fresh appeal.

FAQs

Can I use frozen mangoes for the filling?

Yes! Frozen mangoes can work well, especially when fresh mangoes aren’t in season. Just make sure to thaw and drain excess liquid before blending to avoid a watery filling.

Is there a way to make the crust gluten-free?

Absolutely! Look for gluten-free biscoff or spiced cookies, or substitute with gluten-free graham crackers. The texture and flavor might vary slightly but will still be delicious.

Can I prepare the tart a day ahead?

Yes, this Mango Tart (with biscoff crust) actually benefits from resting overnight in the fridge, which helps the flavors meld and gives the filling time to set perfectly.

What if I don’t have a tart pan with a removable bottom?

You can use a springform pan lined with parchment paper to help with removal, or carefully slice the tart in the pan to serve, though removal may be trickier without the removable base.

Can I substitute whipping cream with something else?

Heavy cream gives the best texture and flavor when whipped, but chilled coconut cream can be a dairy-free alternative. It whips well and adds a subtle coconut flavor that pairs wonderfully here.

Final Thoughts

This Mango Tart (with biscoff crust) is truly a tropical treasure that never fails to impress. Its delightful blend of creamy mango filling and spiced, crunchy crust creates a delicious balance that’s hard to resist. Whether you’re treating yourself or sharing with friends, this tart is bound to brighten up any occasion. So go ahead, dive in and savor every luscious bite—you absolutely deserve it!

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