This easy mango tart uses graham cracker crust for easy preparation. The mango cream filling is smooth and creamy , and the crust is buttery and sweet!
( Also try my Mango Mousse Tart Recipe.)
With Thanksgiving day approaching us here in Canada, I feel its pretty timely to have a tart or pie recipe here on the blog. Although, I am not very fond of the pumpkin pie which is the trend for Thanksgiving or Fall season, I still am joining the pie bandwagon by using mango instead. But, okay, to be honest, this is a good way to use up the extra mango puree from last week’s mango cake roll 🙂
So lets have mango tart for this week, shall we?
The crust I used is Graham cracker crust, which is made of graham cracker crumbs . You can buy graham crumbs from the baking section of supermarket but for this recipe I used whole graham crackers. I threw 10 sheets onto the food processor to grind them into crumbs, then mix the crumbs with the sugar and the melted butter. They will look more like a damp sand when mixed together. Then pour it into your pan . For pie or tarts like this , spring form pans are heaven sent. The ring around the pan comes off easily so you can take the pie off your pan without the fuss. I used 8 inches for this recipe.
Press the mixture firmly into the base of your pan then up the sides. Use the base of a measuring cup to press the crumbs firmly into the pan, and the sides of the measuring cup to press firmly on the sides of the pan. The crumbs should be firmly packed for a perfect crust.
I baked the crust at 350 F for 12 minutes, and then I allowed it to cool overnight in the fridge.
Then, the filling is easy peasy. Eggs, mango puree ( either fresh or from a can), evaporated milk and sugar, all mixed until combined.
We then pour the mango filling mixture into the prepared crust and bake for 30-35 minutes, or until the filling is set. If you see the sides are set and the middle is still very slightly wobbly or jiggly, the mango tart is done.
Here is the recipe to sum it all up:
- For the Graham crust
- 1 and ½ cups graham cracker crumbs or about 10 full sheet graham crackers)
- 6 Tablespoons (87g) unsalted butter, melted
- ⅓ cup (67g) granulated sugar
- For the Mango Filling:
- 3 large eggs
- ¾ cup mango puree( from fresh mangoes or from the canned ones)
- ¼ cup sugar
- ¼ cup evaporated milk
- If you are using whole Graham crackers, throw in ten sheets of crackers into the bowl of food processor or blender and grind them up. You can also add them to a large zipped bag and use a rolling pin to crush them.
- Combine melted butter, Graham crumbs and granulated sugar in a bowl using a rubber spatula. The mixture will look like a damp, coarse sand. Pour mixture into an 8 or 9 inch spring form pan and using a measuring cup, press the crumbs firmly into the base and sides of the pan. The crumbs should be pretty packed and tight. Bake this for about 12 minutes at 350 F. Let cool and refrigerate.
- Make the filling: Preheat oven to 350 F. Combine eggs, evaporated milk, mango puree and sugar in a bowl and use a whisk to gently combine. Avoid beating so as not to incorporate air into the mixture. Instead, gently use the whisk to cut through the eggs and combine ingredients together.
- Pour filling into the crust and bake for 30-35 minutes, until the filling is set. ( The sides are set and the middle part is jiggling a bit).
- Let cool and serve.
Graham Pie crust adapted from: Sally’s Baking Addiction