I love fruit tarts. The crisp crust encasing a creamy custard filling topped with sweet fruit. Yummm! It’s one of my all-time favorite desserts! This tart is nice because it’s so versatile. Once you fill your crust with the custard, you can top it with any fruit you like. I’ve made it with peaches, strawberries, bananas, mandarin oranges, a combination of strawberries and blueberries, etc.
I had some really nice mangoes so decided to use them for a fruit tart. Then I decided to take on the ambitious task of arranging the mango slices to look like a flower. It was a lot of work, but also a lot of fun. If you want to do the same, just peel your mango, slice the two sides away from the seed, then cut each side into thin slices. Arrange the mango slices starting with a small circle in the center and going around and around till you reach the outer crust. The number of mangoes you need depends on how big they are and how tightly you arrange your mango “petals.”
PINKY’S MANGO FRUIT TART
- 1 sweet tart dough (click here for recipe)
- mangoes (or any fruit of your choice like strawberries, peaches, blueberries, etc.)
- 2 cups (1 pint) whipping cream
- 1 can condensed milk
- 1/3 cup flour
- 2 eggs
- 2 tbsp. butter
- 1 jar apricot jelly (optional)
- Make a sweet tart dough and pre-bake it in a 9-inch tart pan; set aside.
You could also purchase a ready-made tart or pie crust if you don’t have time to make your own. - In a small saucepan, mix the cream, condensed milk, flour, and eggs together with a wire whisk.
- Cook over low heat, stirring constantly until thick.
- Remove from heat and stir in the butter until thoroughly incorporated.
- Pour into the prepared crust and let cool completely.
- Top with fruit of your choice. Arrange the fruit so it looks attractive.
- If desired, you could make a glaze by melting a little apricot jelly in a small bowl in the microwave and brushing it over the fruit so it looks nice and shiny.
- Chill the tart in the fridge for at least 2 hours.
- Cut and serve.
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