Easy, decadent, no bake fruit tart with a nutty shortbread crust. Refreshing, light, & creamy. Top with fresh berries and whipped cream for a dreamy summer treat.
Refreshing no-bake dessert
This creamy summer tart is comprised of a mango peach custard, folded with fresh whipped cream to create a mousse filling that is so light and creamy, you won’t be surprised when you go back for seconds. The creamy, bright custard sits on a delicious coconut shortbread crust (though you can absolutely swap it for a plain shortbread crust as seen in this lemon tart recipe).
This recipe proudly won me a $3,000 cash prize in a baking competition, so you know it has to be pretty good! I poured my heart into these flavor combinations and it did not disappoint. This is the recipe that gave me the confidence to keep moving forward with Lo’s Kitchen, so it’s a little near and dear to my heart.
How to make the tart
The only baking aspect of this dessert is the crust, and it only bakes for 8-10 minutes. So it’s a perfect mostly no-bake summer treat! This decadent show stopper dessert is actually quite simple.
1. Shortbread crust – a simple flour, nut, and butter crust (though you can eliminate the nut aspect!) baked in a tart pan OR a shallow pie dish OR even a metal 9×13 baking pan!
2. Custard filling – mix together pureed mangos and peaches with eggs, lime juice, and butter to create a creamy custard. Once cooled, you’ll fold it in with some fresh whipped cream to create a light and creamy filling.
3. Garnish – feel free to top with additional fresh whipped cream or fresh fruit for an extra touch!
Recipe FAQ's & Tips
Can I make this in advance?
Yes! This tart lasts really well. You can also spread out the steps as needed. You can make the crust ahead of time up to 3 days in advance when it’s wrapped well at room temperature OR you can freeze it (wrapped well) for up to 3 months. Assemble the whole thing 1-2 cays before serving. If you decide to garnish with fresh fruit or whipped cream, I recommend doing that the day of serving.
Can I freeze this tart?
Absolutely! We tested this out frozen as well, and loved the results. Just let it sit for about 10 minutes before serving to make it a little easier to cut into. It makes for a refreshing, cold treat. (I just would not freeze it with fresh fruit on top.)
What if I don’t have a tart pan?
This fun inexpensive tart pan has been a loved addition to my kitchen, but you don’t need a tart pan to make this recipe. Make in a 9×13 pan or a pie dish.
More recipes you'll love...
If you make this recipe, make sure you tag @loskitchenco on Instagram and leave a comment below! You can also save for later by clicking the ‘Pin Recipe’ button on the recipe card. Happy baking!
Mango Peach Tart
FOR THE CRUST:
- 4 oz (1/2 cup) unsalted butter softened
- 33 g (1/3 cup) almond flour or substitute with additional all purpose flour
- 120 g (1 cup) all purpose flour
- 21 g (1/4 cup) sweetened, shredded coconut optional
- 67 g (1/3 cup) sugar
- 1/8 tsp salt
FOR THE FILLING:
- 2 medium ripe peaches
- 1 large ripe mango
- 4 large eggs
- 100 g (1/2 cup) sugar
- 3 tbsp lime juice
- 4 tbsp butter
- 2 tsp powdered gelatin OR 4 tbsp EZ gel
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- Additional fruit as desired I used strawberries, raspberries, 1 peach, and 1/2 of a mango.
- Fresh whipped cream if desired 1 cup heavy cream + 1/3 cup powdered sugar
- Preheat oven to 350° F. Whisk all of the dry ingredients together. Add softened butter and using a fork, pastry cutter, or food processor, combine until it fully comes together with no dry flour remaining.
- Press into a tart pan and press holes in the bottom of the crust using a fork. (A 9x13 baking pan or pie dish will also work if you do not have a tart pan.)
- Bake for about 8 minutes, until lightly golden brown. After being baked, if the crust puffed up, press down crust with the bottom of a measuring cup to set in place.
- Remove skins and pits from the peaches and mango. Put fruit in a blender or food processor and blend together until fully combined and smooth. It should yield about 1 1/4 cup of puree (400 grams).
- In a medium pot over the stove, combine 400 grams of the fruit puree, eggs, sugar, and lime juice together on medium heat. Mix together continuously (so the eggs don't scramble) for about 5-8 minutes until it thickens.
- Remove from stove and add the butter, whisking until melted and smooth. Pour through a strainer into a large bowl. The straining is optional, but sometimes fruit curds can get a little pulpy, so this helps catch some of that.
- After straining, you will need to either "bloom" gelatin OR simply use EZ gel. To bloom gelatin, add 2 tsp of gelatin in a bowl of 1/4 cup water and wait for about 5 minutes for it to become a gel-like consistency. Once it has firmed up to a gel, it is considered "bloomed."Add this bloomed gelatin OR add the 4 tbsp EZ gel to the custard, and mix until combined.
- Place custard in the fridge to cool.
- Meanwhile, using a hand or stand mixer, beat 1 cup heavy whipping cream with 1/4 cup powdered sugar. Beat on medium until stiff peaks form.
- Add about 1/3 of the whipped cream to the cooled fruit custard and mix together until smooth. This will lighten the custard, making it easier to combine with the rest of the whipped cream. It's okay if you stir this first portion more vigorously. Then add the rest of the cream and gently fold together until completely combined.
- Pour filling into your baked crust. Place in refrigerator and let it sit for at least 4 hours, or overnight. Top with additional fruit and fresh whipped cream as desired just before serving.
- Keep stored in refrigerator until serving. Will keep fresh for about 5 days after making.
- For a frozen treat, you can even place this tart in the freezer! Just let it sit out for about 10-15 minutes before serving to soften slightly.
- You can find powdered gelatin in the Jell-O section at most grocery stores.