I have a new found love for mangoes, although for the life of me I cannot slice them like the youtube videos or kitchen hack posts tell you to- I can however slice them in thin strips perfect for making this heart mango cream tart. I love how fresh and light this dessert recipe is, and the mango flavor is just delicious.
I made this recipe in my Demarle at Home Tender Heart mold. Its a flexipan mold that you don’t have to flour, spray or grease and nothing sticks to it! Its ahhhhmazing. I think the shape is just darling and although I made this for Valentine’s Day I think you could make it anytime of the year because the yellow mangoes don’t scream valentine’s only dessert.
In these photos you can see the progression of adding the mango slices on the tart to create the “rose” effect. I started from the outside and worked my way in. It took me about 3 sliced mangoes for the entire tart.
I love how much fresh fruit you are getting when you cut a slice of this dessert, it really is on the healthier side as far as desserts are concerned.
If your custard doesn’t quite set up or you are having a hard time getting it out of the mold pop it in the freezer for 10 or so minutes and it will come out even easier. I have made this tart several times (the filling is the same in THIS post) and I didn’t quite let it cook long enough when I made the one in these pictures, so I just popped it in the freezer so I could easily get it out of the mold to photograph. If your custard is very thick when you get done cooking it you should have no problem!
Heart Mango Cream Tart
Ingredients
Crust
- Sugar Cookie Dough
Filling & Topping
- +4 teaspoons water
- 1/2 teaspoon plain unflavored gelatin
- 3 large egg yolks
- 1/4 cup sugar
- 4 1/2 teaspoons cornstarch
- 1 teaspoon finely grated orange peel
- 1/4 cup mango puree (i sliced up 1 mango and pureed it in my blender)
- 1 cup whole milk
- 3 mangoes sliced into thin slices
Instructions
- Place sugar cookie dough in the bottom of the tender heart mold in a 1/4″ thick layer and bake according to your recipe or package instructions. Let cool completely before putting custard into mold. I like the betty crocker sugar cookie mix.
- Place 4 teaspoons water in small bowl. Sprinkle gelatin over. Let stand until gelatin softens, 10 to 12 minutes. Whisk yolks, sugar, cornstarch, mango puree and orange peel in medium bowl to blend. Bring milk to simmer in heavy medium saucepan over medium heat. Gradually whisk hot milk into yolk mixture. Return to same saucepan. Whisk until custard thickens and boils, about 2 minutes. Remove from heat. Add gelatin mixture and whisk until dissolved and custard is smooth.
- Transfer custard to another medium bowl. Let cool to room temperature, stirring occasionally, about 30 minutes (custard will be very thick).
- Once cool pour custard into the heart mold over the sugar cookie crust and chill tart until filling sets, at least 3 hours and up to 8 hours.
- Once tart is set take out and layer the mango slices next to each other to create the rose effect. Place back in fridge and chill for at least an hour before unmolding and serving. Once chilled carefully peel one side of the mold and from the bottom push out the entire tart onto a cake plate or tray to serve.
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If you make this tart please let me know! I love to see it when you make things from the blog! Share it with me in the comments or tag me on Instagram (@handmadeintheheartland) or facebook! Need to save the recipe for later? Pin the image below!
