Mango Tart Recipe

Make the Dough

In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Add the unsalted butter and mix until the mixture resembles coarse crumbs.

Add Egg and Water

Stir in the egg yolk and ice water, mixing until the dough just comes together. Do not overwork the dough.

Chill the Dough

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat Oven

Preheat your oven to 350°F (175°C).

Roll and Bake the Crust

On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork and bake for 20-25 minutes or until lightly golden. Let cool.

Mix Filling Ingredients

In a saucepan, combine the diced mangoes, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir well to combine.

Cook the Filling

Cook over medium heat, stirring gently until the mixture thickens and becomes bubbly, about 5-7 minutes.

Cool the Filling

Remove from heat and let the filling cool slightly before pouring it into the prepared crust.

Fill the Crust

Pour the cooled mango filling into the baked tart crust, spreading it evenly.

Add Whipped Cream

Top the tart with whipped cream, spreading it evenly over the mango filling.

Garnish

Decorate with fresh mango slices and mint leaves if desired.

Chill and Serve

Refrigerate the tart for at least 1 hour to set before slicing and serving.