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.
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Crust:
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200 g (about 24) Biscoff cookies: Create a spiced, caramelized base with a delightful crunch.
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100 g (½ cup) unsalted butter, melted: Binds the crust for a rich, buttery texture.
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30 g (â…“ cup) shredded coconut: Adds a subtle tropical note and extra texture.
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Filling:
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450 g (about 2 medium mangoes) mango chunks: Provide the sweet, juicy flavor for the custard.
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2 large eggs: Add structure and richness to the filling.
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1 can (14 oz/300 mL) sweetened condensed milk: Sweetens and creates a creamy texture.
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½ teaspoon salt: Balances the sweetness and enhances flavors.
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Juice of 1 lime (about 2 tablespoons): Adds a tangy kick to complement the mango.
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Toppings:
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150 g (â…” cup) whipping cream, cold: Forms a light, fluffy topping.
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1 tablespoon powdered sugar: Sweetens the whipped cream subtly.
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½ teaspoon vanilla extract: Enhances the whipped cream’s flavor.
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1 ripe mango, halved lengthwise and thinly sliced: Adds fresh, vibrant garnish.
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Lime zest: Provides a zesty, colorful finish.
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Substitutions and Variations:
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Dairy-Free: Use vegan butter for the crust and coconut cream instead of whipping cream. Swap condensed milk for vegan condensed milk.
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Gluten-Free: Use gluten-free Biscoff cookies or similar gluten-free spiced cookies.
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Lower Sugar: Reduce condensed milk to 200 mL and supplement with 100 mL coconut milk for a lighter sweetness.
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Fruit Swap: Replace mango with peach or pineapple for a different tropical vibe.
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Flavor Boost: Add 1 teaspoon ground cardamom or ginger to the crust for extra warmth.
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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
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Preheat the oven to 350°F (175°C).
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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).
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In a medium bowl, mix the Biscoff crumbs, 100 g melted unsalted butter, and 30 g shredded coconut until evenly combined.
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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.
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Bake for 8–10 minutes until lightly golden and set. Let cool completely on a wire rack.
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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
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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).
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Pour the mango mixture into the cooled Biscoff crust, smoothing the top with a spatula.
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Bake at 350°F (175°C) for 25–30 minutes, until the filling is set but slightly jiggly in the center.
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Let the tart cool to room temperature, then chill in the fridge for at least 2 hours to fully set.
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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
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In a large mixing bowl, combine 150 g cold whipping cream, 1 tablespoon powdered sugar, and ½ teaspoon vanilla extract.
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Use an electric hand mixer to whip on medium speed until firm peaks form (about 2–3 minutes).
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Transfer the whipped cream to a piping bag fitted with a star or round tip, or keep in the bowl for spreading.
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Tip: Chill the bowl and whisk for faster whipping and a fluffier texture.
Step 4: Assemble and Garnish
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Remove the chilled tart from the fridge and carefully release it from the tart pan.
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Pipe or spread the whipped cream over the top of the mango filling in swirls, rosettes, or a smooth layer.
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Arrange thinly sliced mango from 1 ripe mango in a decorative pattern, such as a spiral or overlapping rows.
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Sprinkle lime zest over the top for a zesty, colorful finish.
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Tip: Slice the mango thinly for easy arrangement and a professional look. Use a sharp knife for clean tart slices.
Step 5: Serve
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Slice the tart with a sharp, warm knife (run under hot water and wipe dry) for clean cuts.
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Serve chilled for the best texture and flavor.
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Tip: Let the tart sit at room temperature for 5–10 minutes before serving for a slightly softer custard.