This refreshing, creamy fruit tart sits on a perfect shortbread crust. Top with fresh berries and whipped cream for a dreamy summer treat.
What’s in the tart?
This creamy summer tart is comprised of a mango peach custard combined 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! It sits on a delicious coconut shortbread crust and is topped with berries of your choice. The coconut in the crust is subtle, but if that shies you away, have no fear – just leave the coconut out and it’ll still be amazing.
How to make it
Making this tart is way easier than you may think, I promise! It’s just 3 simple steps:
1. Crust
2. Filling (custard + whipped cream)
3. Garnish (add fruit or whipped cream)
Tips & FAQ’s
A few tips and answers to make this tart even easier!
How far can I make this in advance?
This tart lasts really well! You can also spread out a couple steps in advance. 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. You can assemble the whole thing one day prior to serving. If you decide garnish it with fresh fruit, I recommend doing that the day of, otherwise the fruit can go sad fast.
You can freeze this too!
That’s right! We tested this out frozen as well to see what would happen, and we 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 such a refreshing, cold treat! (I would not freeze it with fresh fruit on top.)
What if I don’t have a tart pan?
I’ve loved adding this amazing, inexpensive tart pan to my kitchen collection, but in a pinch you can use a metal baking pan as a substitute for a tart pan.
Mango Peach Tart
Ingredients
FOR THE CRUST:
- 1/2 cup unsalted butter softened
- 1/3 cup almond flour can substitute with additional all purpose flour if desired
- 1 cup all purpose flour
- 1/4 cup unsweetened coconut optional
- 1/3 cup sugar
- 1/4 tsp salt
FOR THE FILLING:
- 2 medium ripe peaches
- 1 large ripe mango you can also substitute with mango puree
- 4 large eggs
- 1/2 cup sugar
- 3 TB lime juice
- 4 TB butter
- 2 tsp powdered gelatin
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
GARNISH
- 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
Instructions
FOR THE CRUST:
- 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 small 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.
FOR THE FILLING:
- Bloom a portion of your gelatin by adding 2 tsp gelatin to a bowl of 1/4 cup water. No need to stir. Just set aside and wait for it to become a gel consistency.
- Meanwhile, 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 (about 400 grams).(When fruit is not in season, feel free to substitute with unsweetened fruit puree, found at many specialty food stores.)
- In a medium pot over the stove, combine 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 and prepared bloomed gelatin. Whisk together until combined and smooth. Pour through a strainer into a large bowl. Set aside to cool completely. You can also place in refrigerator to speed up the cooling.
- 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 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.
- Whipped Cream: To add fresh whipped cream, combine heavy cream and powdered sugar together. Using and hand or stand mixer, beat until stiff peaks form. Pipe or place dollops on slices.
Notes
- 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.
DID YOU MAKE THIS RECIPE?
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Please edit the instructions to add the bloomed gelatin to the fruit puree AFTER straining. I followed the written instructions to add it the gelatin with butter to the puree before straining (step 4), and nothing strained out because everything was thickened by the gelatin. In the video, it looks like the gelatin was added after straining as well.
This turned out so well, the family loved it. thanks for the step by step videos! I am also grateful for the comment below; I added gelatin after straining. Although, it would be helpful to also provide some tips for the straining process, mine did not go so well and I gave up, it was quite thick and difficult to do. Otherwise, good recipe!
I appreciate the feedback, Kara! Thank you! I’m updating the instructions to the recipe this week to be clearer, also with an additional option to use an easier thickening agent called EZ-gel instead that way the process is a little easier for people! I appreciate the kind helpful feedback! And so glad you enjoyed!