Mango Tart with Vanilla Bean Pastry Cream Recipe

Add a fruit-filled dessert to your recipe lineup with a show-stopping Mango Tart with Vanilla Bean Pastry Cream. It features a buttery, flaky shortbread crust, silky-smooth vanilla pastry cream, and overlapping rows of ripe mango. Juicy, fresh, and easy to make ahead, this tart is as beautiful as it is delicious.

This recipe was inspired by a restaurant in Del Mar, CA, known for its remarkable tarts. My homemade version is an easy yet impressive dessert that looks as good as it tastes.

I first tried this legendary tart in high school, and after years of refining the method, this is my version of the ultimate Mango Tart with Vanilla Bean Pastry Cream: a tender shortbread crust, classic vanilla pastry cream, and layers of thinly sliced mango arranged like petals.

Below are the components you’ll use to build this tart, with quick notes on why they matter.

For the shortbread crust:

• All-purpose flour: Measure by spooning into the cup and leveling for a light, tender crust.
• Powdered sugar: Adds fine sweetness and helps keep the shortbread tender—sift if needed.
• Butter: Cold, cubed unsalted butter creates a flaky texture.

For the pastry cream and topping:

• Egg yolks: Provide richness, color, and structure for a creamy custard.
• Sugar: Sweetens and stabilizes the egg yolks during cooking.
• Cornstarch and flour: Thicken the custard into smooth pastry cream—sifting helps avoid lumps.
• Whole milk: Gives a full-bodied, silky texture—use whole milk for best results.
• Vanilla bean: The seeds add fragrant vanilla flecks; substitute 2 teaspoons vanilla extract if you prefer.
• Mangoes: Choose ripe but firm mangoes so you can slice them thinly and they hold their shape.

See the recipe section below for exact quantities and step-by-step instructions.

Start with a simple, buttery shortbread crust. A food processor speedily brings the dough together, but you can also use your fingers to cut the butter into the dry ingredients.

Press the dough evenly into a 9-inch tart pan and prick the bottom with a fork to prevent bubbles. A quick chill in the freezer helps the crust keep its shape while baking.

While the crust bakes and cools, make the vanilla bean pastry cream on the stovetop. Temper the egg yolks with the warm milk, then return the mixture to the heat and whisk until it thickens into a glossy custard. Cool the cream completely before filling the shell.

Arrange thin mango slices in concentric circles starting from the center to create a floral pattern. The slices should be thin enough to curve slightly into petal shapes.

Slice and serve immediately for the best texture and appearance.

The crust and the pastry cream can each be made up to one day ahead. Wrap them tightly: keep the crust at room temperature and store the pastry cream in the refrigerator. Assemble the tart the day you plan to serve it.

Tools for This Recipe

• Food processor (or a pastry cutter and bowl)
• Whisk
• 9-inch tart pan with removable bottom
• Medium saucepan
• Offset spatula for spreading the pastry cream

Common Questions

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• Chocolate-Peanut Butter Pretzel Tart
• No-Bake Chocolate Tart with Raspberries
• Cheesy Tomato Tart with Caramelized Onions
• Cheesy Asparagus Tart
• Heirloom Tomato and Goat Cheese Tart

Dessert

Mango Tart with Vanilla Bean Pastry Cream

A show-stopping tart with a shortbread crust, vanilla bean pastry cream, and layered mango slices.

Author: Kelly Senyei

Prep Time: 45 mins

Cook Time: 20 mins

Total Time: 1 hr 5 mins

Servings: 12

Ingredients

For the crust:

• 1 cup all-purpose flour
• 1/3 cup powdered sugar
• 1/8 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed

For the filling:

• 3 large egg yolks
• 1/4 cup sugar
• 2 Tablespoons all-purpose flour
• 2 Tablespoons cornstarch
• 1 1/4 cups whole milk
• 1/2 vanilla bean, split lengthwise (or 2 tsp vanilla extract)
• 3 large mangoes, cut into thin slices

Equipment:

• Food processor (optional); 9-inch nonstick tart pan with removable bottom

Instructions

Make the crust:

1. In the bowl of a food processor fitted with the pastry blade, pulse together the flour, powdered sugar, and salt. Add the cold, cubed butter and pulse just until the butter is incorporated and the mixture forms large clumps. (If you don’t have a processor, use a pastry cutter or your fingertips.)
2. Spray a 9-inch tart pan with removable bottom with cooking spray. Transfer the dough into the pan and press it evenly across the base and up the sides. Prick the bottom all over with a fork.
3. Cover and freeze the pan for 15 minutes to stabilize the crust.
4. Preheat the oven to 425°F (220°C). Remove the plastic wrap and place the tart pan on a baking sheet. Bake 13–15 minutes or until golden brown. Cool completely in the pan, then release the tart from the pan and set it on a serving plate.

Make the filling:

1. In a medium bowl, whisk the egg yolks and sugar until combined. Sift the flour and cornstarch into the egg mixture and whisk until smooth.
2. In a medium saucepan, add the milk. Scrape the seeds from the vanilla bean into the milk and add the scraped bean pod as well. Heat until the milk just begins to foam. Remove from heat, discard the pod, and very slowly whisk the hot milk into the egg mixture to temper the eggs.
3. Return the mixture to the saucepan over medium heat and cook, whisking constantly, until it comes to a boil. Once boiling, continue whisking for another 30–60 seconds until thickened. Immediately transfer the pastry cream to a clean bowl, press plastic wrap directly on its surface, and cool in an ice bath to room temperature.
4. Whisk the cooled pastry cream until smooth, then spread it into the cooled tart shell. Arrange the mango slices starting at the center and fanning outward in concentric circles to form a flower pattern. Serve immediately, or cover and refrigerate for up to two hours before serving.

Kelly’s Notes

• Avoid overworking the dough to prevent a tough crust—stop pulsing when the mixture looks like coarse crumbs with a few larger pieces.
• Freezing the crust before baking helps it keep its shape and prevents shrinking.
• For best texture and appearance serve the tart right after assembly. If you must store it, wrap and refrigerate for up to two hours to keep the crust from becoming soggy.
• Make-Ahead: The crust and pastry cream can be made one day ahead. Wrap both well; keep the crust at room temperature and the pastry cream chilled. Assemble the day you plan to serve.

Nutrition

Calories: 199 kcal,
Carbohydrates: 25 g,
Protein: 3 g,
Fat: 9 g,
Saturated Fat: 5 g,
Cholesterol: 71 mg,
Sodium: 39 mg,
Potassium: 118 mg,
Sugar: 14 g,
Vitamin A: 790 IU,
Vitamin C: 15 mg,
Calcium: 43 mg,
Iron: 0.7 mg