Mango custard tart
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Filed under Cakes and pastries; My recipes; custard, dessert, eggs, fruits, mango
The plan to bake The Pioneer Woman’s Key Lime Pie, Sorta, was set aside to give way to my daughters’ request for a mango custard tart instead. Can’t say it was a bad decision to do the switch because the mango custard tart turned out wonderfully.
The ingredients are few, the procedure is simple and the recipe is short. The entry only appears long because it is loaded with step-by-step photos — most courtesy of my daughter, Sam. Thank you, baby.
Ingredients:
For the crust
24 biscuits (any semi-sweet biscuit will do, really)
1/3 c. of sugar
1/3 c. of melted butter
For the filling
2 ripe mangoes
juice of 1/2 lemon
2 eggs
1 can (or carton) of sweetened condensed milk
1 c. of all-purpose cream
Preheat the oven to 350oF.
Crush the biscuits with a rolling pin. If you have a food processor, use it.
Pour the crushed biscuits into your pie/tart dish and mix in the sugar and melted butter.
Press the mixture into the bottom and sides of the dish.
Freeze the crust while you prepare the filling.
Scoop out the mango flesh and put in the blender. Add the lemon juice.
Add the cream…
… the sweetened condensed milk…
… and the eggs (I love this shot!). Run the blender just until the mangoes are pureed and the mixture is smooth. Do not overprocess so as not to form bubbles.
Pour the filling over the crust and bake in the preheated 350oF oven for 30 to 35 minutes or just until the custard is set but still jiggly at the center.
Take out of the oven and cool.
Chill for several hours before cutting and serving.
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uy, parang cheesecake ang dating… i will try this soon…
been a constant follower of your site, but it’s the 1st time i’ll comment and this is another recipe i’m soo want to try but…
i don’t have an oven.. =( will it be possible to “bake” the tart in an oven toaster?
I am not sure. Depends on what kind of oven toaster you have and if the temperature can be controlled.
mmmm…i love mangoes! I’ll try this Ms. Connie. If I use grahams, mga ilang pcs. po kaya?
With Graham crackers I use the one that’s crushed already so I measure 1-1/2 cups.
haha, so sam finally got the hint? =)
Hehehe more than a hint, no? She’s really busy in school. Haaay… my college kid.
Very easy to make with very easy to find ingredients…and superbly illustrated with Sam’s pics! Great tandem!
By the way, besides mangoes, which other fruit could we use for this recipe, Connie?
Thanks again.
Ay, I don’t know. I’m trying to think of a fruit with the same texture and water content as mangoes and can’t think of any.
i just bought strawberries earlier, i was thinking if it could work too..
Strawberries aren’t as sweet as mangoes so you might have to add more sweetened condensed milk in proportion to the cream.
hi ms. cons, we made the mango custard cake last night, me, my daughter & my sister team effort hehehe kahit madali lang ang procedure ang daming kamay na nakiki-mix, nakiki-blender… i added some crushed walnuts sa crust para may added pang texture. the result? like you said it was wonderful. truly. about the strawberries, oo nga po hindi sya kasing tamis ng mango kaya ginawa na lang naming strawberry shake kagabi hihihihi…
Great! May bonding time pa.
Hi Ms. Connie!
Pareho po kami ni Ms. Rachell, wlang oven
I want to try kc my daughter nagpapabili po ng oven as she wants me to bake her gingerbread man,,as if bumibili lng ako ng bread s request nya 
It’s a good investment if your daughter is interested in baking. Lots of bonding time with mommy.
Ma, naalala ko nga pala.. Hindi mo parin ako iginagawa ng gingerbread man(MEN?). Gusto ko ako magddecorate. Gagawa ako ng mga MEN in SKIRTS, with emo hair and gothic make up.
HAHAHAHA Sige, anak. Sige! And we’ll take photos. Emo hair and gothic make-up hehehe Wala pa ako alam na gumawa nyan.
what’s the size of the pie/tart dish that you used ms cons?
It’s a 12-inch dish.
I can see that you have placed your pyrex pie dish over another pan, I’m planning kasi to buy one so naisip ko ganun ba talga pag ipapasok na sa oven? sorry for sounding naive
and i’m also planning on buying a quality blender, gusto ko din sana tefal but it’s too expensive roughly P3.8k :O
thanks!
Actually, the try is meant to catch dripping should the filling overflow before turning firm.
Can we use canned peaches instead of mangoes for this dish… medyo similar naman ung consistency ng mangoes and peaches…
You can try. But canned peaches are more chewy and do not contain a lot of liquid unless you include the syrup.
oooh yum!!! can i try this with bananas??? not in the philippines so do not have access to philippine mangoes.
Bananas too not contain enough water, in my opinion. If you do try, you might have to adjust the amounts of the liquid ingredients.
i’m sure my sister gonna love this dessert also my mom.better start looking mangoes in inter-market here in rome or better yet ask my cousin to bring me some mangoes when she comes here in italy.
connie, no need for a bain marie or water in d tray? d filling kasi is custard,eh.
No. No need. No part of the filling touches the baking dish so it won’t scorch.
ok,thanks,connie!!!!!
Had been in a cooking mood all week. Baked 1 regular size tart, 2 pies and 6 tartlets using this recipe. Came out very well- not too sweet as in hindi nakakasawa. Will serve the tart with vanilla ice cream tonight for my anniversary dinner. Rochelle already claimed 1 pie to share with her friends and Reggie took the other one to his gf’s house. I’ll keep the tartlets in a covered container – maybe it will last a couple of days hidden in the back of the fridge.
Wow, that’s a lot of baking! Good luck with the hiding part. Me, I can’t hide anything in the fridge — not with Speedy checking every container. LOL
No, no, it did not take me but a few minutes more to make the extra crusts. Kasya naman lahat sa oven all at one time. Yesterday, Friday, as i was cooking the brisket in the outside smoker, i did cook adobo with lemongrass and some pearl balls. Today, i found 5 pieces of leftover pearl balls and decided to deep fry them-viola! something new. The steamed sticky rice came out crunchy- the kids liked them even better. Try it next time.
This mango tart was FABULOUS. Thanks for the recipe!
hi connie. i’ve tried it last friday..my hubby enjoyed it though i over looked the 1/2 lemon to 1/2 cup of lemon but the taste was still great and i just called it lemon custard tart instead.=) sweetness and sourness goes very well.
by the way, may i ask what kind of baking pie did you use? glass or aluminum pie tray. and what would you recommend? i’m planning to bake again for the birthday of my dad.
also, after the baking, there’s a lot of bubbles, how can i prevent it? was not able to took pictures coz it’s not quite pleasing in the eyes though the taste was soooo good. =)
Hello Connie! I love your site! Being new in the kitchen and a wife to a picky-eater husband, your site is a treasure trove of wonderful recipes. I will attempt at making dessert this time. What kind of biscuits did you use and where can I buy them? Thank you!
It’s called Tiger. Got it from the supermarket.
Thanks for this post- I’ve never been so quick to try a recipe! By the way, if there is ever extra/leftovers, it’s awesome frozen. Very creamy & gelato-like!
As’salamo Alaikum!!! (Sumasa-iyo Ang Katahimikan!!!)
Binabati ko ang iyong kakayahan sa pag-bake ng katulad ng “Mango Custard Tart”, ilan taon na ba ang anak mo Connie?
Alam mo, natutuwa ako sa mga batang nagkakahilig sa pagluluto, may apo akong babae na dalawang taon at natutuwa siyang makialam sa mga gamit sa pagluluto, makalat nga lang. Kung ano ang nakikita niyang ginagawa ko, ay siya niya rin gustong gawin, magulo nga lang. Pero ang tuwa ko ay sapat para bigyan siya ng pagkakataon matoto ng maaga. Kahit man ang kanyang ama ay mahilig din magluto.
Ooopppsss! Saan na ba ako? Oo nga pala, “Mango Custard Tart”, hindi ko pa ito masusubukan i-bake dahil mahal ang manga rito sa New Jersey, USA, at sabi ng anak kung babae ay mahal daw ang gas.
Hindi bale, sa isip ko, pagbakasyon ko, insha’Allah, nitong taon ay maaaring makapag-bake din ako para masubukan. Parang tulad ng “Leche Flan” ito, di ba? Sa unang tingin, akala ko “Leche Flan”, ito pala ay kaka-ibaaaa, di baaaa?
At mula dito, mukhang maraming tagasunod ay nag-iisip ng mga bagong “Custard Tart”: strawberry, banana, peach, atbp..
Sige, susubaybayan ko ang mga iba pang bagong lutuin mayroon kayong ibabahagi. Ako may alam, marunong akong magluto ng “Mang Tomas” sauce, para sa lechon manok at para sa mga iba’t ibang prinitong ulam. Kung sino ang interesado, puwede ko rin ibahagi rito, kung may hihiling. Aabagan ko!
As’salamo Alaikum!!!
16 and 15 ang mga anak ko, Rolando.
hi connie…thanks so much for sharing all the wonderful cooking tips especially this recipe’. at last, i’ve done my first baking and it did great…my kids & hubby loved it! looking forward to baking some more in the future. more power & gbu!
Hi Connie… I was able to make this mango custard tart. However, there is a slight bitter after taste. Is it really like that? and I may have also overblended the filling as it turned out a little bubbly.
No. There isn’t supposed to be any bitter aftertaste.
With custards, it’s best not to overmix so that air bubbles don’t form.
Hi Ms. Connie,
I have always been an avid fan of your website. I always read the recipes though I never try cooking it because I cant seem to cook anything edible. Found the courage to try your mango custard and I was successful. Really yummy:) Thank you so much
That should boost your confidence to try and cook more, right?