Ingredients for Mango Custard Tart
- ½ cup granulated sugar
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 cup mango puree (fresh or frozen)
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon brandy (cooking brandy)
- 1 (9-inch) prepared pie crust (store-bought or homemade)
- Powdered Sugar
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How to Make Mango Custard Tart
- Preheat oven to 350°F (175°C).
- In a small saucepan, combine ½ cup granulated sugar, 1 cup whole milk, and ½ cup heavy whipping cream. Bring to a slow simmer over medium heat, stirring constantly until sugar dissolves.
- Remove from heat and let cool slightly.
- In a separate bowl, whisk together 1 cup mango puree, 2 large eggs, 2 large egg yolks, and 1 tablespoon brandy. Gently whisk this mixture into the cooled milk mixture until fully combined.
- Strain the custard mixture through a fine-mesh sieve into a prepared 9-inch pie crust.
- Bake for 30-35 minutes, or until the custard is set and no longer jiggles in the center. Let cool completely on a wire rack.
- Refrigerate for at least 2 hours before serving.
- To serve: In a chilled bowl, beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form.
- Cut the tart into 8 slices and place on serving plates.
- Pipe or spoon whipped cream onto each slice and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
62g
Fat
37g
Carbs
9g
