Mango Cream Tart With Mango Whipped Cream

By • May 4, 2012 • 57 Comments



Author Notes: 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. NOTE: The pastry dough makes enough for 2 9 inch tarts you can freeze the remaining dough for later use.
sdebrango

Makes  9 inch tart or 12 tartlets

Coconut Pastry Dough

  • 2 1/2 cups all purpose flour
  • 1/4 cup sweetened flaked coconut(toasting it first would be delicious also)
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 8 ounces 2 sticks cold unsalted butter
  • 3 egg yolks from large eggs
  • 2 tablespoons heavy cream
  1. 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 or you can roll the dough and place in pan or 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 Cream and Whipped Cream

  • 2 large ripe mango(Tommy Atkins) pureed or 3 ripe ataulfo mangoes you will need a 1/2 cup + 2 tbs of puree
  • 3 tablespoons lime juice
  • 1/2 cup sugar
  • pinch of salt
  • 3 egg yolks from large eggs
  • 1 whole large egg
  • 8 ounces cool (not cold) unsalted butter cut into tbs size pieces
  • Whipped Cream
  • 1/2 cup cold heavy cream
  • 1/4 cup cold mango cream
  • 1 tablespoon powdered sugar
  1. 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 170 degrees (this will take a while, took me about 20 minutes), if you don't have a thermometer the mixture will coat the back of a wooden spoon and when you swipe a line with your finger it will stay intact. It will be quite thick when done, remove from heat strain through a sieve and let it cool until it reaches 140 degrees, again if you don't have a thermometer it will be hot to the touch. Add to blender,and with motor 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.
  2. Whip cream until it is thick and billowy, add the mango cream, powdered sugar 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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Comments (57) Questions (0)

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about 1 year ago Nicole Yap Ee-Jenn

Hi I'm a college student who bakes in her spare time- this recipe looks really promising! I'm thinking of adapting your mango cream recipe to make some mango cream puffs. How many cream puffs do you think they can fill? (assuming each cream puff is about 2 to 2 and a half inches in diameter)

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about 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

First of all that sounds wonderful, I have never measured exactly how many cups it yields but it fills a 9 inch tart so I would venture to guess about 2 cups. For cream puffs only 2 inches in diameter you would probably use a very small amount a couple of tsps I would imagine. So this would probably fill at least a dozen. I have a suggestion, fold the whipped cream into the mango curd it will double the amount and will really be light and delicious. Best of luck and please let me know how it works.

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over 1 year ago Jeff Revere

Of course it's exquisite. Can't go wrong with 8 oz of butter, 3 egg yolks, and heavy cream.

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much Jeff!

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about 2 years ago LiquidSmoke

I made this recipe for dessert last night. It was delicious (and very rich.) The coconut in the crust elevates it to something special. As I read through the recipe prior to making it it struck me that 1/2C. of mango puree seemed like a VERY small amount of mango and I wondered if it was a misprint.

I had two Tommy Atkins and pureed both of them up. I got exactly 2 C. of puree put all of it into the mango cream. I used the other measurements as called for in the recipe. With this amount I filled the tart. If I had only used 1/2C. of mango I would have been lucky to be able to spread a thin layer across the bottom of the crust.

Another heads up for cooks making this recipe. It takes awhile (for me at least 30 minutes) to get the mango cream to heat to 170.

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much LS, the 1/2 c + 2 tbs was not a mistake and when I made it it yielded enough for one tart, but thought the next time I make this I am going to use more mango so I really like that you intuitively did just that. You are also right that it does take a while to get to 170 it took me about 20 minutes of constant stirring. I will make sure to add that to the recipe. It was my first time making the cream and stuck to the amounts of the original recipe that I adapted. After i make a recipe once then I will make changes.. I really appreciate your feedback and I planned on making this week using champagne mangos and thought I would use 4 of them, I was looking for a yield of 1 1/2 cups of puree.

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about 2 years ago LiquidSmoke

The mango cream is so delicious, as is the puree that a little left over is a good thing. I always keep a can or two of canned mango (purchased at a local Indian grocery store) in my cupboard. If someone wanted to make this pie and couldn't get fresh, ripe mangoes the pie would be just as yummy. Or you can use the puree for my favorite one-minute dessert, mango puree over vanilla ice cream and ginger snaps.

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Totally agree about the leftover's being a very good thing. I love mango puree over vanilla ice cream. I usually buy a lot of mangoes and when they are ripe I cut them and freeze so I always have some on hand. Thank you again for giving this a try and it makes me very happy that you enjoyed.

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about 2 years ago jenniebgood

This is a winner in every way - beautiful presentation and it just sounds so delicious!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you Jennie!

Me

about 2 years ago wssmom

This may the most beautiful yet!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much! Pretty colors, I love pastels especially yellow.

Me

about 2 years ago TheWimpyVegetarian

I saw this on your beautiful blog, of course, but wanted to comment here too. This has finalist written all over it, girlfriend. Completely!!!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you Suzanne, I love the tartine cream recipe and it so easily adapts to other fruits. You are so kind!

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about 2 years ago LE BEC FIN

Well, if the photo weren't amazing enough (any food magazine would be thrilled to have it on the cover), you've created a lovely tart. I'm always happy to see at least two flavor and/or textural components in a sweets recipe, so your coconut is an admirable addition. One could do even more playing with this- ground nuts, other complementary flavors in the crust, base or topping! th you for the inspiration!
best,
mindy

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much Mindy, my original recipe for the tart dough had ground nuts, but I think almond would be a great addition. I really thank you for the kind words.

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about 2 years ago pauljoseph

thank you for sharing this recipe

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you pauljoseph! Thank you for sharing your wealth of knowledge and delicious recipes.

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about 2 years ago gingerroot

What a stunning tart!! Sounds really amazing, sdebrango, especially with the coconut crust.

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, it is so pretty the pastel yellow is so beautiful and the coconut crust goes so well with the mango cream.

Fb

about 2 years ago BlueKaleRoad

Wow, just wow!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Blush, thank you so much!

Linda_cooking

about 2 years ago Beautiful, Memorable Food

Incredible! Tartine should start selling this in their bakery :)

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

You are too sweet, thank you so much!

Henrykiss

about 2 years ago arielleclementine

this is really beautiful!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much AC!

Steve_dunn02

about 2 years ago Oui, Chef

Mango on mango....sounds perfect to me! It's awfully pretty too.

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much Chef, got lucky with the photo but the mango x deux is really good!

Spiceroute

about 2 years ago Madhuja

This looks fabulous and I love how you added coconut to the pastry dough!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, the coconut in the dough is wonderful. I didn't think of it until after I had made it but toasting the coconut would be really good too!

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about 2 years ago Kukla

What a Beauty!!! Just by looking I can taste how smooth and lushes each and every bite feels. Bravo sdebrango!!!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much Kukla, It did turn out nicely and I love the color!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I can't wait to see what you do with mangoes!

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about 2 years ago inpatskitchen

Just beautiful! I must learn to make tarts and pies! Saved!!!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you Pat, it's really simple. You are amazingly accomplished I know your tarts will be wonderful

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about 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This is absolutely amazing - every component is perfection and the photo is divine!! Winner winner chicken dinner!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, I am getting a little better with photography!

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about 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Modest! That picture is magazine quality IMO.

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you! blush!!!

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about 2 years ago Bevi

One Word: Stunning.

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Bevi, I love the creamy pastel colors!

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about 2 years ago EmilyC

Wow -- this look absolutely amazing and a winner in my book! And the photo is beautiful. Nicely done!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much Emily!

Meg_b_f52

about 2 years ago meganvt01

Beautiful! I can't wait to make this - my family will love it.

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much megan, I do hope you and the family enjoy if you make it.

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about 2 years ago cookinginvictoria

Simply stunning -- love the idea of mango curd and what a genius touch to add some of it to the whipped cream. This is going on my list of recipes to try!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, I use the curd also to make a whipped cream frosting, it stabilizes the cream so well and adds just a subtle undertone of the fruit its made from.

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about 2 years ago PistachioDoughnut

Lovely! I am hungry..last year I also made mango tart but it was very simple..yours look amazing....if you ever get a chance try mango tart from Bien Cuit, its in Brooklyn..they have awesome mango tart which looks so much like lemon tart...yummy!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh I would love to try one of their mango tarts, will have to look up where they are located! Thank you so much.

Sausage2

about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I think if I made this I would eat the whole thing myself in one sitting and it would be my favorite food ever. Amazing!

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about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'd arm-wrestle you for it!

Sausage2

about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

For mango whipped cream...bring it! ;)

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you both so much! I wish I could eat it. My daughter is picking it up tonight!! You are both so kind.

Dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I hope you got to lick the beater!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Yes, I indulged!

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about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Wow - absolutely stunning. Love these flavors. Well done sdebrango!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much!! I really love mango I love that this turned out.