Description
A refreshing and creamy tart made with a buttery crust, filled with smooth vanilla bean pudding, and topped with sweet, ripe mango slices.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1–2 tablespoons ice water
- 2 cups whole milk
- 1 vanilla bean, split and scraped
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2–3 ripe mangoes, thinly sliced
- Optional: apricot jam for glaze
Instructions
- Preheat the oven to 350°F (175°C). Grease a tart pan.
- In a bowl, mix flour and powdered sugar. Cut in the butter until the mixture resembles coarse crumbs.
- Add ice water, 1 tablespoon at a time, until dough comes together. Press into the tart pan and chill for 15 minutes.
- Blind bake the crust for 15-18 minutes or until golden. Cool completely.
- In a saucepan, heat milk with vanilla bean and seeds until simmering. Remove from heat and let steep for 10 minutes.
- In a bowl, whisk sugar, cornstarch, and egg yolks until pale. Gradually whisk in warm milk.
- Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened.
- Remove from heat and stir in butter. Cool slightly, then refrigerate until chilled.
- Spread chilled vanilla pudding into the tart shell.
- Top with mango slices in a decorative pattern. Optional: brush with warmed apricot jam for shine.
- Chill tart until ready to serve.
Notes
- Use ripe but firm mangoes for best texture.
- You can substitute 1 tsp vanilla extract if no vanilla bean is available.
- Refrigerate the tart for at least 1 hour before serving for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 55mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
