Print

Mango Tart (with biscoff crust) Recipe

Mango Tart (with biscoff crust) Recipe
Print Recipe

★★★★★

4.9 from 23 reviews

A luscious Mango Tart with a crispy biscoff cookie and shredded coconut crust, filled with a smooth mango custard made from fresh mango puree and sweetened condensed milk. Topped with fresh mango slices and piped whipped cream, this tropical dessert is perfect for any occasion.

Ingredients

Scale

Crust

  • 200 g biscoff cookies (about 24 cookies)
  • 100 g unsalted butter (melted)
  • 30 g shredded coconut

Filling

  • 450 g mango chunks (about 2 medium mangoes)
  • 2 large eggs
  • 1 can sweetened condensed milk (14 oz/300 mL)
  • 1/2 teaspoon salt
  • Juice of 1 lime

Toppings

  • 150 g whipping cream (cold)
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 ripe mango (halved lengthwise and thinly sliced)
  • Lime zest (for garnish)

Instructions

  1. Crush biscoff: Place biscoff cookies in a ziploc bag and crush them finely using a rolling pin. Pour the crumbs into a small bowl.
  2. Mix crumb mixture: Add shredded coconut and melted butter to the biscoff crumbs. Stir until the mixture resembles wet sand and is evenly combined.
  3. Press crust into pan: Transfer the crumb mixture to a 9″ fluted tart pan with a removable bottom. Press the crumbs firmly into the bottom and up the sides, ensuring all grooves are covered evenly.
  4. Chill crust: Place the crust in the refrigerator to chill while preparing the filling.
  5. Preheat oven: Preheat your oven to 350°F (175°C).
  6. Blend mangoes: Puree the mango chunks in a blender until smooth and set aside.
  7. Whisk filling: In a large bowl, lightly whisk the eggs, then add mango puree, sweetened condensed milk, salt, and lime juice. Whisk until fully combined and smooth.
  8. Fill crust: Pour the mango filling into the chilled crust, smoothing the top with a spatula.
  9. Bake tart: Place the tart pan on a baking sheet and bake for 20-25 minutes until the edges are set but the center still jiggles slightly. Cool completely on a wire rack, then refrigerate overnight.
  10. Whip cream: In a medium bowl, beat whipping cream with powdered sugar and vanilla extract on low-medium speed until stiff peaks form. Transfer to a piping bag.
  11. Unmold tart: Remove the tart pan’s outer ring gently by placing the pan on a small cup and pulling down the ring. Use an offset spatula to loosen the tart from the base and transfer to a serving plate.
  12. Arrange mango slices: Fan out the thinly sliced mango halves on top of the tart in a decorative wavy pattern.
  13. Pipe whipped cream: Pipe whipped cream squiggles in the empty spaces around the mango slices. Finish by sprinkling lime zest over the entire tart.

Notes

  • The biscoff cookie crust adds a rich caramel flavor that pairs beautifully with the tropical mango filling.
  • Chilling the tart overnight enhances the flavors and helps the filling to set perfectly.
  • If fresh mangoes are unavailable, frozen mango chunks can be used; just ensure they are fully thawed before blending.
  • Use a sharp knife to slice the mango thinly for elegant topping presentation.
  • For a dairy-free variation, substitute coconut cream for whipping cream and use dairy-free butter for the crust.

Nutrition

Keywords: Mango tart, biscoff crust, tropical dessert, mango custard tart, whipped cream topping

Find it online: https://yumwithmia.com/mango-tart-with-biscoff-crust-recipe/