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Top shot of mango tart with a slice cut off.
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Mango Tart with Chocolate Curls

Enjoy the goodness of mango in this delectable, super creamy and smooth Mango Tart. This is the best dessert for mango lovers.
Course Dessert
Cuisine Asian
Keyword Mango Tart
Prep Time 25 minutes
Cook Time 40 minutes
chilling the tart 2 hours
Total Time 1 hour 5 minutes
Servings 10
Calories 388kcal
Author sanna

Ingredients

For the Graham Crust

  • 1 and 2/3 cups Graham Crumbs
  • 2 tbsp sugar
  • 6 tbsp unsalted butter melted

For the Mango Cream Filling

  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 2/3 cups sour cream
  • 1 cup condensed milk
  • 1 and 1/2 cup mango puree
  • 3 egg yolks from large eggs
  • 2 tsp lemon juice

For the Chocolate Curls

  • 2 oz semi-sweet chocolate
  • 2 tsp butter

Instructions

Make the Graham Crust

  • Preheat oven to 350 F. In a medium bowl combine melted butter, graham crumbs and sugar. Mix with a spatula until the crumbs are moistened and the mixture looks like wet, coarse sand. Transfer the mixture to an 11-inch tart pan with a removable bottom. Spread the mixture on the bottom of the pan.  Use the bottom of a round glass or a measuring cup to flatten the mixture into the bottom of the pan and to press it firmly up the sides. Make sure the crust is firmly packed all over.
  • Bake in the 350 F oven for 10-12 minutes, or until the crust is set and has lightly browned. Let the crust cool.

Make the Mango Cream Filling

  • Mix together sugar and cornstarch in a medium saucepan. In another bowl, stir together the mango puree, sour cream and condensed milk. Stir the wet mixture to the cornstarch mixture in the pan until smooth.
  • Cook over medium heat stirring constantly until the mixture is thick and is reduced by half. The mixture will be as thick like a curd. When you lift up the spoon, the mixture should not drip down like liquid. Instead, the mixture will fall back in thick dollops. Turn off heat.
  • Beat the egg yolks briefly. Add approximately 1 cup of the hot mixture into the yolks. Stir quickly and put everything back to the hot pan. Set pan over medium heat. Cook for 3-5 minutes more, stirring constantly until the mixture is really thick.
  • Let the filling cool down a bit, then pour warm filling over the graham crust. Smoothen the tops with an angled spatula. Decorate with the chocolate curls. Chill before serving.

Make the Chocolate Curls

  • Melt together chocolate and butter over low heat on a small saucepan, stirring constantly until smooth. Spread mixture on the back of a baking pan using an angled spatula. Spread thinly as possible. Let the chocolate set until it is no longer soft to the touch. To create the curls, use a spatula to scrape the chocolate off the pan in one straight line, pushing forward.
  • Transfer the curls on top of the mango tart, a few curls at a time, using a spatula or chopstick.

Nutrition

Serving: 1serving | Calories: 388kcal | Carbohydrates: 52g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 97mg | Sodium: 155mg | Potassium: 262mg | Fiber: 1g | Sugar: 40g | Vitamin A: 905IU | Vitamin C: 15.3mg | Calcium: 132mg | Iron: 1.2mg