Mango Vanilla Bean Pudding Tart

A delightful fusion of tropical mangoes and aromatic vanilla bean, this Mango Vanilla Bean Pudding Tart is a testament to refined dessert craftsmanship. Featuring a buttery shortbread crust, a luscious vanilla bean pastry cream, and elegantly arranged mango slices, this tart is both visually stunning and delectably satisfying.

Why You’ll Love This Recipe

• Elegant Presentation: The tart’s vibrant mango topping arranged in a floral pattern makes it a showstopper for any occasion.
• Harmonious Flavors: The sweetness of ripe mangoes perfectly complements the rich, creamy vanilla bean pastry cream.
• Textural Delight: The contrast between the crisp crust, smooth filling, and juicy mango slices offers a delightful mouthfeel.
• Make-Ahead Convenience: Both the crust and pastry cream can be prepared in advance, simplifying your dessert preparation.
• Versatile Serving: Ideal for summer gatherings, afternoon teas, or as a sophisticated conclusion to a dinner party.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Shortbread Crust:

• All-purpose flour
• Powdered sugar
• Salt
• Unsalted butter, cold and cubed

For the Vanilla Bean Pastry Cream:

• Large egg yolks
• Granulated sugar
• All-purpose flour
• Cornstarch
• Whole milk
• Vanilla bean, split and scraped

For the Topping:

• Ripe but firm mangoes, thinly sliced

Directions

1. Prepare the Crust:
   • In a food processor, combine flour, powdered sugar, and salt. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs.
   • Press the dough evenly into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork to prevent bubbling.
   • Freeze the crust for 15 minutes. Preheat the oven to 425°F (220°C).
   • Bake the crust for 13–15 minutes or until golden brown. Allow it to cool completely before filling.
2. Prepare the Pastry Cream:
   • In a bowl, whisk together egg yolks and granulated sugar until well combined. Sift in flour and cornstarch, whisking until smooth.
   • In a saucepan, heat the milk with the split and scraped vanilla bean until it just begins to boil. Remove from heat.
   • Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
   • Return the mixture to the saucepan and cook over medium heat, whisking continuously until it thickens and comes to a boil.
   • Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface, and cool to room temperature.
3. Assemble the Tart:
   • Once the crust and pastry cream have cooled, spread the pastry cream evenly into the crust.
   • Arrange the mango slices on top in a decorative pattern, starting from the center and working outward.
   • Refrigerate the tart for at least 2 hours before serving to allow it to set.

Servings and Timing

• Servings: 12
• Preparation Time: 45 minutes
• Cooking Time: 20 minutes
• Total Time: Approximately 1 hour and 5 minutes

Variations

• Fruit Alternatives: Substitute mangoes with peaches, nectarines, or berries for a different flavor profile.
• Crust Options: Add ground nuts like almonds or pistachios to the crust for added texture and flavor.
• Flavor Infusions: Incorporate citrus zest into the pastry cream for a zesty twist.
• Glaze Finish: Brush the mango slices with a light apricot glaze for added shine and sweetness.

Storage/Reheating

• Storage: Store the assembled tart in the refrigerator, covered, for up to 2 days.
• Reheating: This tart is best served chilled. Reheating is not recommended as it may affect the texture of the pastry cream and mango topping.

FAQs

What type of mangoes are best for this tart?

Choose ripe yet firm mangoes that hold their shape when sliced, such as Ataulfo or Kent varieties.

Can I use vanilla extract instead of a vanilla bean?

Yes, if a vanilla bean is unavailable, substitute with 2 teaspoons of pure vanilla extract.

Is it possible to make the crust without a food processor?

Absolutely. You can use a pastry cutter or your fingertips to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.

How far in advance can I prepare the pastry cream?

The pastry cream can be made up to 2 days in advance and stored in the refrigerator with plastic wrap pressed directly onto its surface to prevent a skin from forming.

Can I freeze the tart?

Freezing is not recommended as it may compromise the texture of the pastry cream and mango slices.

What can I use if I don’t have a tart pan?

A pie dish can be used as an alternative, though the presentation may differ slightly.

How do I prevent the crust from becoming soggy?

Ensure the crust is fully cooled before adding the pastry cream, and serve the tart shortly after assembling.

Can I add a glaze to the mango topping?

Yes, a light glaze made from warmed apricot jam can be brushed over the mango slices for added shine.

Is it necessary to strain the pastry cream?

Straining the pastry cream ensures a smooth texture by removing any lumps or cooked egg bits.

Can I use pre-made pastry cream?

While homemade pastry cream offers the best flavor, high-quality store-bought versions can be used for convenience.

Conclusion

The Mango Vanilla Bean Pudding Tart is a harmonious blend of tropical fruitiness and classic pastry elements. Its elegant appearance and delightful flavors make it a perfect dessert for special occasions or to impress guests. With the ability to prepare components in advance, it offers both convenience and sophistication in one exquisite tart.

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