Vegan Mango Tart Recipe – no-bake, no-cook, no eggs, super easy recipe is made with a crunchy biscuity tart base, filled by a smooth, thick creamy custard and topped with sliced fresh mangoes. A no-bake mango dessert, perfect for kitty parties, pot lucks, and any occasion!
About This Recipe
When it’s mango season, what better way to beat the heat than with a ripe mango dessert. This Easy No Bake Mango Tart will surely cheer up your day. It is vegetarian and dairy-free, which is not only pleasant to the eyes but also your taste buds.
This delicious mango custard tart is made with shortcrust pastry, filled with creamy custard, and topped with mango slices. A perfect summer dessert made with fresh rich mangoes that you will love for sure!
I am sure you will love this mango custard tart as it melts in the mouth, very easy to make and very delicious, and can be savored by people of all age groups. You need to make first the tart shell and the creamy custard for this recipe. It is easy and quick to make although it requires some time to set but fairly easy to make, and well-sealed with cling wrap and stored in the refrigerator. These tarts can be made a day ahead and you can eat them for up to 3 days after cooking (as long as your mango is not overripe), but later the mangoes will start to brown a bit.
So, it is a delicious super easy dessert that can be made without baking. It is perfect for parties and tastes good. The topping has a sweet mango flavor and the base is buttery and delicious.
Ingredients
This mango custard tart is so simple made with just 7 simple ingredients.
- Parle G biscuit crumbs
- Butter
- Milk
- Custard powder
- Powdered sugar
- Mangoes thinly sliced lengthwise
- And chopped pistachios
Here is the delicious Mango Tart with fresh mango and creamy custard and topped with mango slices.
They are so good! Hope you will give this a try.
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Mango Tart
- Total Time: 2 hrs. 20 mins
- Yield: 8 1x
- Diet: Vegetarian
Description
This is a super easy, delicious no-bake mango dessert, filled with a soft custard filling and the top is packed with fresh, sliced mango, is an unforgettable fruity dessert, full of flavor but 100% fuss-free that you can make easily at home. These mango tarts are the most perfect treat for the beginning of summer.
Ingredients
For the Tart Shell
- 2 cups (about 260 grams) Parle-G biscuit crumbs
- 1 cup melted butter
For the Filling
- ½ liter milk
- ¼ cup milk + 3 tablespoons custard powder
- 4 tablespoons powdered sugar
For garnishing
- 4 to 5 mangoes, thinly sliced
- Chopped pistachios
Instructions
For the Tart Shell
- Take 260 grams (about 2 cups) Parle-G biscuits crumbs. Add to the grinder jar and grind them to make a fine powder.
- In a mixing bowl, add the biscuit crumbs with 1 cup of melted butter.
- Mix well everything, the tart shell base is ready.
- Transfer the butter biscuit mixture into the removable bottom tart mould and spread it evenly using a measuring cup or your fingers. Cover it all the bottom and edges of the tart mould.
- Once the tart mould is evenly covered with the mixture, set it into the refrigerator for 30 minutes.
For the Custard
- Take ½ liter milk to the pan, bring it to a boil.
- In a small bowl, add ¼ cup milk and custard powder.
- Give it a good mix until it is smooth and lump-free.
- Once the milk is boiled, add the entire custard mixture to the milk.
- Stir constantly and bring this to a boil.
- Next, add powdered sugar. Mix well until it becomes thick.
- Transfer the prepared custard to the bowl. Cover it with cling wrap and allow it to set into the refrigerator for about 30-40 minutes.
- Once both the tart shell and the filling are ready, assemble the tart.
- Transfer the custard mixture evenly into the tart shell. Cover it again with plastic wrap and place it into the refrigerator for another 30 minutes.
- Once, it is set, cut the mango slice lengthwise into very thin strips.
- Arrange the slices around the edge of the tart. Repeat, the same, slightly overlapping the rows. When you reach the center of the tart, roll one mango slice into a curl and place it in the center. This will make a mango rose.
- Sprinkle some chopped pistachios.
- Keep refrigerated until serving, and enjoy!
Notes
- You can make the tart shell and the custard a day before in advance and decorate with mango slices just before serving. But, make sure to cover both the tart and custard properly with cling wrap. The cling wrap has to be touching the surface of the custard so that, no skin is formed on top.
- As you know, this tart has a biscuit base, so crush the biscuits till they become a fine powder. It easily comes together once you mix the melted butter. If medium to small chunks of the biscuit remains then it will break the structure. The finer the biscuit, the easier it will come together once you add melted butter.
- Use mangos that are ripe but also still firm enough that you can easily cut them into thin slices.
- Refrigeration is always a very important process for a no-bake tart. Once your biscuit base is ready, leave it in the fridge for at least an hour, so that the butter can set and form a durable base. If you rush this step then your tart can easily fall apart once you add the custard.
- When ready to serve; take out the tarts 10 minutes before unmolding from the refrigerator.
- If you are making a no-bake tart, make sure instead of an extremely liquid filling, the custard is to be thick because a thick filling is always set much better in the fridge.
- The mango slices are to be thin enough so that they can slightly bend to form the petals of gigantic mango flower.
- Prep Time: 20 mins
- Cook Time: 2 hrs.
- Category: Dessert
- Cuisine: American
