Introduction: Ready for a Tropical Dessert with a Spiced Twist?
Craving a dessert that combines the juicy sweetness of mangoes with the caramelized crunch of a Biscoff crust? This Mango Tart with Biscoff Crust is your answer! Featuring a buttery, spiced cookie base, a creamy mango filling, and a fluffy whipped cream topping, this tart is a tropical delight that’s perfect for summer gatherings or any special occasion. It’s easier to make than it looks, with a no-fuss crust and a vibrant, flavorful filling. Ready to bake up some sunshine? Let’s get started!
Overview: Why Mango Tart with Biscoff Crust Shines
This Mango Tart is a perfect blend of textures and flavors: a crunchy, spiced Biscoff crust, a smooth and tangy mango custard, and a light whipped cream topping adorned with fresh mango slices. The Biscoff crust adds a warm, caramelized note that elevates the tropical mango, making this dessert both comforting and exotic. It’s a stunning, crowd-pleasing treat that’s great for any occasion.
- Time Requirement: About 45 minutes for prep and baking, plus 2 hours for chilling.
- Difficulty Level: Moderate. The crust is simple, but the custard requires careful baking to achieve the perfect set.
- Why It’s Special: The Biscoff crust brings a unique spiced crunch, while the mango filling offers a creamy, tropical burst. It’s naturally vegetarian, customizable, and looks like a bakery masterpiece.
Essential Ingredients: What You’ll Need
This tart has three components—crust, filling, and toppings—with a short list of ingredients that deliver bold flavors. Fresh, ripe mangoes and authentic Biscoff cookies are key.
- Crust:
- 200 g (about 24) Biscoff cookies: Create a spiced, caramelized base with a delightful crunch.
- 100 g (½ cup) unsalted butter, melted: Binds the crust for a rich, buttery texture.
- 30 g (â…“ cup) shredded coconut: Adds a subtle tropical note and extra texture.
- Filling:
- 450 g (about 2 medium mangoes) mango chunks: Provide the sweet, juicy flavor for the custard.
- 2 large eggs: Add structure and richness to the filling.
- 1 can (14 oz/300 mL) sweetened condensed milk: Sweetens and creates a creamy texture.
- ½ teaspoon salt: Balances the sweetness and enhances flavors.
- Juice of 1 lime (about 2 tablespoons): Adds a tangy kick to complement the mango.
- Toppings:
- 150 g (â…” cup) whipping cream, cold: Forms a light, fluffy topping.
- 1 tablespoon powdered sugar: Sweetens the whipped cream subtly.
- ½ teaspoon vanilla extract: Enhances the whipped cream’s flavor.
- 1 ripe mango, halved lengthwise and thinly sliced: Adds fresh, vibrant garnish.
- Lime zest: Provides a zesty, colorful finish.
- Substitutions and Variations:
- Dairy-Free: Use vegan butter for the crust and coconut cream instead of whipping cream. Swap condensed milk for vegan condensed milk.
- Gluten-Free: Use gluten-free Biscoff cookies or similar gluten-free spiced cookies.
- Lower Sugar: Reduce condensed milk to 200 mL and supplement with 100 mL coconut milk for a lighter sweetness.
- Fruit Swap: Replace mango with peach or pineapple for a different tropical vibe.
- Flavor Boost: Add 1 teaspoon ground cardamom or ginger to the crust for extra warmth.
Why These Ingredients Matter: The Biscoff crust offers a spiced, crunchy foundation, the mango custard delivers creamy tropical flavor, and the whipped cream and fresh mango slices add lightness and elegance.
Step-by-Step Instructions: Crafting Your Mango Tart with Biscoff Crust
This recipe combines a simple press-in crust with a baked custard and a fresh topping. Follow these steps for a stunning tart!
Step 1: Prepare the Biscoff Crust
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse 200 g Biscoff cookies until finely ground into crumbs (or place in a zip-top bag and crush with a rolling pin).
- In a medium bowl, mix the Biscoff crumbs, 100 g melted unsalted butter, and 30 g shredded coconut until evenly combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom, using the back of a spoon or a measuring cup to create an even layer.
- Bake for 8–10 minutes until lightly golden and set. Let cool completely on a wire rack.
- Tip: Press the crust tightly to prevent crumbling, and ensure the sides are high enough to hold the filling.
Step 2: Make the Mango Filling
- In a blender, combine 450 g mango chunks, 2 large eggs, 1 can (300 mL) sweetened condensed milk, ½ teaspoon salt, and the juice of 1 lime. Blend until smooth and fully combined (about 30 seconds).
- Pour the mango mixture into the cooled Biscoff crust, smoothing the top with a spatula.
- Bake at 350°F (175°C) for 25–30 minutes, until the filling is set but slightly jiggly in the center.
- Let the tart cool to room temperature, then chill in the fridge for at least 2 hours to fully set.
- Tip: Avoid overbaking to keep the custard creamy. Check for doneness by gently shaking the pan; the center should wobble slightly.
Step 3: Prepare the Whipped Cream Topping
- In a large mixing bowl, combine 150 g cold whipping cream, 1 tablespoon powdered sugar, and ½ teaspoon vanilla extract.
- Use an electric hand mixer to whip on medium speed until firm peaks form (about 2–3 minutes).
- Transfer the whipped cream to a piping bag fitted with a star or round tip, or keep in the bowl for spreading.
- Tip: Chill the bowl and whisk for faster whipping and a fluffier texture.
Step 4: Assemble and Garnish
- Remove the chilled tart from the fridge and carefully release it from the tart pan.
- Pipe or spread the whipped cream over the top of the mango filling in swirls, rosettes, or a smooth layer.
- Arrange thinly sliced mango from 1 ripe mango in a decorative pattern, such as a spiral or overlapping rows.
- Sprinkle lime zest over the top for a zesty, colorful finish.
- Tip: Slice the mango thinly for easy arrangement and a professional look. Use a sharp knife for clean tart slices.
Step 5: Serve
- Slice the tart with a sharp, warm knife (run under hot water and wipe dry) for clean cuts.
- Serve chilled for the best texture and flavor.
- Tip: Let the tart sit at room temperature for 5–10 minutes before serving for a slightly softer custard.
Assembly: Creating the Perfect Mango Tart with Biscoff Crust
Assembling this tart is all about combining textures and flavors for a bakery-worthy dessert. Here’s how to make it shine:
- Build the Crust: Press the Biscoff mixture evenly for a sturdy, crunchy base that holds the filling.
- Add the Filling: Pour the mango custard smoothly to ensure an even, creamy layer.
- Top with Flair: Pipe or spread whipped cream for elegance, and arrange mango slices in a decorative pattern for a vibrant finish.
- Presentation Tips:
- Serve on a cake stand to highlight the tart’s golden crust and colorful topping.
- Garnish with extra lime zest, toasted coconut, or edible flowers for a fancy touch.
- Cut into even wedges to show off the creamy filling and crisp crust.
- Serving Tip: Use a sharp knife and wipe between cuts for clean, professional slices.
Storage and Make-Ahead Tips
This tart is ideal for preparing ahead, and it stores well with proper care. Here’s how to keep it fresh:
- Storing Leftovers:
- Fridge: Store in an airtight container or covered with plastic wrap in the fridge for up to 3 days. The whipped cream may soften slightly.
- Freezer: Freeze the baked tart (without whipped cream or mango topping) for up to 1 month. Wrap tightly in plastic wrap and foil, then add toppings after thawing in the fridge.
- Serving Tip: Refresh the topping with fresh whipped cream and mango slices if made ahead.
- Make-Ahead Tips:
- Bake the crust and filling up to 2 days in advance and store in the fridge.
- Prepare the whipped cream and mango slices just before serving for the freshest look.
- Store Biscoff cookies in an airtight container to keep them crisp until use.
Recipe Variations: Get Creative!
This Mango Tart is versatile, so you can tweak it to suit your taste. Here are some fun ideas:
- Coconut Mango Tart: Increase shredded coconut to 50 g in the crust and add 2 tablespoons coconut milk to the filling.
- Passion Fruit Mango Tart: Swirl 2 tablespoons passion fruit puree into the filling for a tangy twist.
- Berry Mango Tart: Top with mixed berries alongside mango slices for a colorful variation.
- Spiced Biscoff Tart: Add ½ teaspoon cinnamon or cardamom to the crust for extra warmth.
- Mini Mango Tarts: Use small tart pans for individual servings, perfect for parties.
Conclusion: Savor the Tropical Bliss of Mango Tart with Biscoff Crust!
You’ve just created a Mango Tart with Biscoff Crust that’s as stunning as it is delicious! With its spiced, crunchy crust, creamy mango custard, and fresh, vibrant topping, this dessert is perfect for summer gatherings, special occasions, or a sweet treat at home. Get creative with variations or garnishes, and enjoy every tropical, creamy bite. How will you make your tart unique? Share your ideas in the comments—I’d love to hear them!
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Mango Tart (with biscoff crust)
Description
Craving a dessert that combines the juicy sweetness of mangoes with the caramelized crunch of a Biscoff crust? This Mango Tart with Biscoff Crust is your answer! Featuring a buttery, spiced cookie base, a creamy mango filling, and a fluffy whipped cream topping, this tart is a tropical delight that’s perfect for summer gatherings or any special occasion.
Ingredients
This tart has three components—crust, filling, and toppings—with a short list of ingredients that deliver bold flavors. Fresh, ripe mangoes and authentic Biscoff cookies are key.
-
Crust:
-
200 g (about 24) Biscoff cookies: Create a spiced, caramelized base with a delightful crunch.
-
100 g (½ cup) unsalted butter, melted: Binds the crust for a rich, buttery texture.
-
30 g (â…“ cup) shredded coconut: Adds a subtle tropical note and extra texture.
-
-
Filling:
-
450 g (about 2 medium mangoes) mango chunks: Provide the sweet, juicy flavor for the custard.
-
2 large eggs: Add structure and richness to the filling.
-
1 can (14 oz/300 mL) sweetened condensed milk: Sweetens and creates a creamy texture.
-
½ teaspoon salt: Balances the sweetness and enhances flavors.
-
Juice of 1 lime (about 2 tablespoons): Adds a tangy kick to complement the mango.
-
-
Toppings:
-
150 g (â…” cup) whipping cream, cold: Forms a light, fluffy topping.
-
1 tablespoon powdered sugar: Sweetens the whipped cream subtly.
-
½ teaspoon vanilla extract: Enhances the whipped cream’s flavor.
-
1 ripe mango, halved lengthwise and thinly sliced: Adds fresh, vibrant garnish.
-
Lime zest: Provides a zesty, colorful finish.
-
-
Substitutions and Variations:
-
Dairy-Free: Use vegan butter for the crust and coconut cream instead of whipping cream. Swap condensed milk for vegan condensed milk.
-
Gluten-Free: Use gluten-free Biscoff cookies or similar gluten-free spiced cookies.
-
Lower Sugar: Reduce condensed milk to 200 mL and supplement with 100 mL coconut milk for a lighter sweetness.
-
Fruit Swap: Replace mango with peach or pineapple for a different tropical vibe.
-
Flavor Boost: Add 1 teaspoon ground cardamom or ginger to the crust for extra warmth.
-
Why These Ingredients Matter: The Biscoff crust offers a spiced, crunchy foundation, the mango custard delivers creamy tropical flavor, and the whipped cream and fresh mango slices add lightness and elegance.
Instructions
Step 1: Prepare the Biscoff Crust
-
Preheat the oven to 350°F (175°C).
-
In a food processor, pulse 200 g Biscoff cookies until finely ground into crumbs (or place in a zip-top bag and crush with a rolling pin).
-
In a medium bowl, mix the Biscoff crumbs, 100 g melted unsalted butter, and 30 g shredded coconut until evenly combined.
-
Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom, using the back of a spoon or a measuring cup to create an even layer.
-
Bake for 8–10 minutes until lightly golden and set. Let cool completely on a wire rack.
-
Tip: Press the crust tightly to prevent crumbling, and ensure the sides are high enough to hold the filling.
Step 2: Make the Mango Filling
-
In a blender, combine 450 g mango chunks, 2 large eggs, 1 can (300 mL) sweetened condensed milk, ½ teaspoon salt, and the juice of 1 lime. Blend until smooth and fully combined (about 30 seconds).
-
Pour the mango mixture into the cooled Biscoff crust, smoothing the top with a spatula.
-
Bake at 350°F (175°C) for 25–30 minutes, until the filling is set but slightly jiggly in the center.
-
Let the tart cool to room temperature, then chill in the fridge for at least 2 hours to fully set.
-
Tip: Avoid overbaking to keep the custard creamy. Check for doneness by gently shaking the pan; the center should wobble slightly.
Step 3: Prepare the Whipped Cream Topping
-
In a large mixing bowl, combine 150 g cold whipping cream, 1 tablespoon powdered sugar, and ½ teaspoon vanilla extract.
-
Use an electric hand mixer to whip on medium speed until firm peaks form (about 2–3 minutes).
-
Transfer the whipped cream to a piping bag fitted with a star or round tip, or keep in the bowl for spreading.
-
Tip: Chill the bowl and whisk for faster whipping and a fluffier texture.
Step 4: Assemble and Garnish
-
Remove the chilled tart from the fridge and carefully release it from the tart pan.
-
Pipe or spread the whipped cream over the top of the mango filling in swirls, rosettes, or a smooth layer.
-
Arrange thinly sliced mango from 1 ripe mango in a decorative pattern, such as a spiral or overlapping rows.
-
Sprinkle lime zest over the top for a zesty, colorful finish.
-
Tip: Slice the mango thinly for easy arrangement and a professional look. Use a sharp knife for clean tart slices.
Step 5: Serve
-
Slice the tart with a sharp, warm knife (run under hot water and wipe dry) for clean cuts.
-
Serve chilled for the best texture and flavor.
-
Tip: Let the tart sit at room temperature for 5–10 minutes before serving for a slightly softer custard.
FAQs: Your Mango Tart with Biscoff Crust Questions Answered
Q: Can I use store-bought mango puree?
A: Yes, use about 1 ¾ cups high-quality mango puree, but fresh mangoes give the best flavor and texture.
Q: Is this tart healthy?
A: It’s a treat, but mangoes are rich in vitamins A and C. The condensed milk and cream are indulgent, so enjoy in moderation or use lower-sugar alternatives.
Q: Why is my filling not setting?
A: Ensure the eggs are fully blended, and bake until the center is just set (slightly jiggly). Chill for at least 2 hours to firm up.
Q: Can I make this without eggs?
A: Eggs are key for the custard’s texture, but you can try a vegan custard with cornstarch and plant-based milk, though the texture may differ.
Q: How long does it take to prep this tart?
A: About 45 minutes for prep and baking, plus 2 hours for chilling. Plan ahead for the best results!
Q: Can I use frozen mangoes?
A: Yes, thaw and drain frozen mangoes well before blending to avoid excess liquid. Fresh mangoes are ideal for flavor.