Lunch: Mango Tart with Vanilla Bean Pastry Cream

Add a pop of flavor and color to your dessert spread with the ultimate mango tart filled with vanilla pastry cream.

Ingredients

1 cup all-purpose flour
1/3 cup confectioners’ sugar
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed

Instructions

In the bowl of a food processor fitted with the pastry blade, pulse together the flour, sugar and salt. Add the cold, cubed butter and pulse just until the butter is incorporated and the mixture is in large clumps.
Spray a 9-inch nonstick tart pan (with removable bottom) with cooking spray. Transfer the dough into the tart pan, and then using your fingers, press it into the pan in an even layer to form the base and sides of the tart crust. Using a fork, prick all over the bottom of the crust.
Cover the pan with plastic wrap and freeze it for 15 minutes.
Preheat the oven to 425 °F. Remove the plastic wrap and place the tart pan on a baking sheet. Bake it for 13 to 15 minutes or until it’s golden brown. Remove the crust from the oven and allow it to cool completely in the pan. Once the crust has cooled completely, carefully push the bottom of the pan up to release it from the sides. Place the tart on a serving dish and then prepare the filling.

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