Mango Cream Tart With Mango Whipped Cream
Mango Cream Tart
The contest on Food52 is all about mango’s and this is my entry. I love that you can use mango in both sweet and savory applications. I chose to highlight a dessert. The mango cream is adapted from the genius recipe for lemon cream from Tartine Bakery. I really love how creamy and thick the curd is and it works beautifully as a filling for tarts or cakes, it is truly genius. When I think of mango, tropical flavors come to mind, so I added coconut to the pastry dough, its filled with mango cream and topped with mango whipped cream. The mango cream stabilizes the whipped cream and gives a subtle mango flavor, it’s not too sweet I just used a tbs of powdered sugar. I suggest serving with julienned fresh mango.
Mango Cream
2 large ripe mango pureed – Tommy Atkin mango are quite large or use 3 ataulfo mango’s
3 tbs lime juice
1/2 cup sugar
pinch of salt
3 egg yolks + 1 whole egg
8 oz cool but not cold butter cut into tbs size pieces
Set double boiler with a few inches of water to simmer on stovetop. Place all the ingredients in bowl and whisk to combine. Place over simmering water and bring to 175-180 degrees. It will be quite thick when done, remove from heat strain through a sieve and cool to 140 degrees. Add to blender, with blender running add the butter a tbs at a time making sure each tbs is incorporated before adding the next one. It will be very thick and creamy. Refrigerate at least 4 hours preferably overnight before using.
Coconut Tart Dough
2 1/2 cups all purpose flour
1/4 cup shredded coconut (toasted coconut would also be delicious)
8 ounces cold butter chopped into pieces
3 tbs sugar
1/2 tsp salt
3 egg yolks
2 tbs heavy cream
Pulse the flour, coconut, sugar and salt in food processor, add the butter and pulse until it resembles fine crumbs. Add the egg yolks and cream and pulse until it forms a cohesive dough. Dump onto work surface and form into two discs, wrap in plastic and refrigerate at least one hour. You can make this the night before and refrigerate overnight. When you are ready to assemble the tart remove dough from the refrigerator, preheat oven to 375 degrees. Press one dough disc into 9 inch tart pan or tartlet pans, prick bottom with fork. Put back in the refrigerator for 30 minutes you want the dough to be chilled before baking. Bake until golden brown approximately 25 minutes depending on your oven. Let cool before adding the filling.
Mango whipped cream
4 ounces very cold heavy cream
1/4 cup mango cream
1 tbs powdered sugar
Whip cream until it is thick and billowy, add the mango cream, powdered sugar and vanilla and continue beating until thick and soft peaks form. Fill tart shell with mango cream and pipe on the mango whipped cream.
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apuginthekitchen 
OMG! And I don’t say that lightly. This is fantastic from top to bottom. And you photo is perfect! I could eat one in a single sitting.
Thank you so much, I feel so lucky that it turned out so well. Love to dabble and re work recipes. This tart turned out nicely!
Is the filling similar to the fantastic lemon cream? As I read your gorgeous recipe, it seemed it might be. Brilliant to adapt it for mangos!
Yes its the same lemon cream from Tartine Bakery that I adapted using the blackberries. I find that the recipe translates well using many different kinds of fruits.
Note to self. Thanks!
Mmmm looks wonderful!
Thank you so much Leslie!
WOW!!! This tart is just gorgeous! Not only that, it sounds SO delicious. I love the barely sweetened mango and the coconut in the crust. I need to make this!
Thank you so much, if you do make it let me know how you like it.
I definitely will!
OMG, this looks just fabulous, Suzanne. Really, really wonderful. From the coconut crust, to the mango cream, to the mango whipped cream, and photo. Just perfect. I predict finalist for this!!!
Thanks Suzanne, I really appreciate the compliment. I seriously doubt it but it would be nice. Thank you again.
This tart is beautifully exquisite my friend – stunning flavours and lovely presentation 😀
Cheers
Choc Chip Uru
Thank you, I so appreciate it!
That looks delicious! And I’m impressed how perfect the crust looks!!! Yum!! As soon as I lose 10lbs I’ll bake it 🙂 I’m serious.
Thank you, I took one bite to test it and Windy is taking the rest home tonight. It really is delicious!
Hello beautiful pie! Wow, this looks so good!
Thank you so much, pretty pastels, my favorite color palette
Oh so Luscious!! How fun this must have been to make, every bit of your work shows, the pie crust, the star piping, the creamy filling; I love projects like this 🙂
Thanks Linda, it was a lot of fun. The contests are great they force me think outside of the box and experiment with recipes which is what I love to do.
The flavour combinations are absolutely delightful…..and that piping is killer. Gorgeous.
Thank you so much, I imagine the mango’s you get are so much better than the ones in the US, the flavors are great and thank you for the nice compliment on my piping.
hi you said cut dough into two discs..do you use both discs for one crust?
Yes divide into 2 discs and one is bottom crust the other is top crust.
sorry top crust??? how does it have two crusts?
It doesn’t this pie has only one crust you can freeze the other disc and use later.
Whip cream until it is thick and billowy, add the mango cream, powdered sugar and vanilla and continue beating until thick and soft peaks form. Fill tart shell with mango cream and pipe on the mango whipped cream.
sorry im confused again.. am I beating the whip cream and then adding the chilled mango cream to it and then also making a mango whipped cream for the topping??
oohh sorry ignore that last post…you reserve 1/4 cup of the mango cream for the whipped cream topping. I misunderstood..but I am still confused with the “two discs” of dough, am I just using one disc and saving the other disc?
Hi Letitsia, yes you can freeze the other piece of dough. Wrap it well and it will keep in the freezer for quite a long time. For this tart you only need one.