Description
Creamy Mango Tart with a crunchy Biscoff coconut crust, smooth mango filling, fresh mango topping, whipped cream, and lime zest.
Ingredients
200 g Biscoff cookies, about 24 cookies
100 g unsalted butter, melted
30 g shredded coconut
450 g mango chunks, about 2 medium mangoes
2 large eggs
1 can sweetened condensed milk, 14 oz or 300 mL
1/2 teaspoon salt
Juice of 1 lime
150 g cold whipping cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
1 ripe mango, thinly sliced for topping
Lime zest for garnish
Instructions
1. Crush the Biscoff cookies into fine crumbs. Mix with shredded coconut and melted butter until evenly moistened.
2. Press the crumb mixture firmly into the base and sides of a 9 inch tart pan with a removable bottom. Chill while preparing the filling.
3. Preheat the oven to 350°F.
4. Blend the mango chunks into a smooth puree.
5. Whisk the eggs, then mix in the mango puree, condensed milk, salt, and lime juice until smooth.
6. Pour the filling into the chilled crust and level the surface.
7. Place the tart pan on a baking tray and bake for 20 to 25 minutes until the edges are set but the center still slightly jiggles.
8. Cool completely, then refrigerate overnight to fully set.
9. Whip the cold cream with powdered sugar and vanilla until stiff peaks form.
10. Remove the tart from the pan and transfer to a serving plate.
11. Arrange sliced mango on top, pipe or spoon whipped cream around the fruit, and finish with lime zest.
Notes
Fresh ripe mangoes provide the best sweetness and flavor, especially Ataulfo mangoes.
Frozen mangoes can be used if thawed and drained well before blending.
Biscoff cookies can be replaced with graham crackers, speculoos, gingersnaps, or similar crunchy biscuits.
Adding cinnamon to graham cracker crust gives a similar spiced flavor profile.
The tart filling has a creamy texture similar to custard but is simpler to prepare.
Keep whipping cream cold for faster whipping and better stability.
The tart should chill overnight for the cleanest slices and best texture.
Store covered in the refrigerator for up to 5 days.
Freeze leftovers for up to 1 month in an airtight container or tightly wrapped after firming slices in the freezer first.
Thaw frozen tart overnight in the refrigerator before serving.
- Prep Time: 55 minutes
- Cook Time: 25 minutes
- Category: Mango Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 508
- Sugar: 48 g
- Sodium: 370 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.4 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 106 mg