Strawberry Mango Tart
This strawberry mango tart is absolutely gorgeous and a super refreshing and impressive dessert to make! It’s fairly simple, with a delicious sweet crust pastry shell, a lemon mascarpone cream, and fresh fruit topping! You can also customize the fruit depending on what’s in season.
When making this tart, I always start with the pastry. After throwing all the ingredients in the food processor and processing until the dough comes together, chill it in the fridge for an hour. Then, roll out the pastry to 1/4″ thickness and press it into a 9″ tart or pie tin. Make sure you get the dough into all the ridges. Cut the excess off the top, prick the bottom with a fork, and place the tart into the freezer. Then, preheat the oven and line the tart with aluminum foil. Pour in pie weights or baking beans or rice, then bake for 30 minutes. Remove the foil and bake for another 10 minutes. Let the shell cool.
Meanwhile, make the lemon curd and let it cool. Fold in some mascarpone and set it aside. Cut up your fruit and set it aside as well. Then, assemble the tart by filling it with the cream and arranging the fruit on top. That’s it!
Now, some tips/suggestions. For the pastry, make sure you keep it cold (this will prevent the butter from melting). Don’t skip out on the pie weights, instead substitute with beans or rice (if you leave this step out, the pastry will rise and there won’t be any space in the tart for cream. As for the cream, you can also make pastry cream if that’s what you prefer! And, you can substitute your favorite fruit.
Check out some of my other dessert recipes as well!
Ingredients
Pastry
- 1 1/4 cup all purpose flour
- 2/3 cup powdered sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold
- 1 egg yolk
- 1 tbsp heavy cream
- 1 tsp vanilla
Filling
- 4 egg yolks
- 1/3 cup sugar
- 1 tbsp lemon zest
- 2 lemons, juiced
- 1/4 tsp salt
- 1/2 tsp vanilla
- 8 oz mascarpone
Assembly
- 2 mangoes
- 2 cups strawberries, thinly sliced
Instructions
Pastry
- Add the flour, powdered sugar, and salt to a food processor. Pulse a few times to combine. Cut the cold butter into cubes and add to the food processor, pulsing about 15 times until the mixture looks like coarse/wet sand.
- Add the yolk, heavy cream, and vanilla in and pulse until the dough comes together around the blade.
- Dump the dough out onto a piece of plastic wrap and shape it into a circle. Wrap it tightly and chill for at least one hour, and up to a week (you can also freeze it for up to a month).
- When ready, spread a little bit of butter on the inside of a 9″ tart pan or pie dish. Sprinkle flour on your table and roll out your tart crust until it’s a little more than 1/4″ thick. Use the rolling pin to help you transfer the tart dough into the pan and press it into all the divots/edges.
- Cut off the excess tart dough at the top of the tart pan and prick the base of the tart with a fork about 10 times. Place into the freezer for 10-15 minutes, while preheating your oven to 375ºF.
- Then, remove the tart from the freezer and line the prepared shell with aluminum foil and fill it with pie weights (or dry beans/rice). Bake for 30 minutes with the foil, then remove the foil carefully and bake for another 5-10 minutes. Let the shell cool completely while inside the tart pan.
Filling
- While the tart dough is chilling, make the lemon mascarpone filling by starting with a simple lemon curd. Add the egg yolks, sugar, lemon zest, lemon juice, salt, and vanilla to a small saucepan.
- Whisk the mixture well and place it over medium heat until it starts to thicken, about 5-7 minutes. Strain the curd through a sieve and let it cool completely.
- Add the mascarpone to the lemon curd and mix well, then place the filling into the fridge while you finish everything else.
Assembly
- Use a knife to cut the skin off the mangoes and cut the rest of the fruit off of the pit in the center. Slice it thinly, repeat with the other mango, and set them aside along with the sliced strawberries.
- Remove the tart from the pan carefully. If you used a tart dish, press up gently from the bottom to remove the tart. If you used a ceramic pie dish, put your hand on the bottom of the tart and flip the dish (the tart should pop right out). Carefuly place the shell on a serving dish.
- Add about 3/4 of the cream into the tart shell and spread it out until it’s even. Arrange the fruit as it is shown in the picture, or however you would like! In the picture, I made one layer of overlapping mango slices, then strawberry, then mango, then strawberry again. Chill in the fridge for 30 minutes then enjoy!
Strawberry Mango Tart
Equipment
- 9" tart pan or ceramic pie dish
- pie weights (substitution: dry beans or rice)
Ingredients
Pastry
- 1 1/4 cups all purpose flour
- 2/3 cup powdered sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter cold
- 1 egg yolk
- 1 tbsp heavy cream
- 1 tsp vanilla
Filling
- 4 egg yolks
- 1/3 cup granulated sugar
- 1 tbsp lemon zest
- 2 lemons juiced
- 1/4 tsp salt
- 1/2 tsp vanilla
- 8 oz mascarpone
Assembly
- 2 mangoes
- 2 cups strawberries thinly sliced
Instructions
Pastry
- Add the flour, powdered sugar, and salt to a food processor. Pulse a few times to combine. Cut the cold butter into cubs and add to the food processor, pulsing about 15 times until the mixture looks like coarse/wet sand.
- Add the yolk, heavy cream, and vanilla in and pulse until the dough comes together around the blade. Dump the dough out onto a piece of plastic wrap and shape it into a circle. Wrap it tightly and chill for at least one hour, and up to a week (you can also freeze it for up to a month).
- When ready, spread a little bit of butter on the inside of a 9" tart pan or pie dish. Sprinkle flour on your table and roll out your tart crust until it's a little more than 1/4" thick.
- Use the rolling pin to help you transfer the tart dough into the pan and press it into all the divots/edges. Cut off the excess tart dough at the top of the tart pan and prick the base of the tart with a fork about 10 times. Place into the freezer for 10-15 minutes, while preheating your oven to 375ºF.
- Then, remove the tart from the freezer and line the prepared shell with aluminum foil and fill with pie weights (or dry beans/rice). Bake for 30 minutes with the foil, then remove the foil carefully and bake for another 5-10 minutes. Let the shell cool completely while inside the tart pan.
Filling
- While the tart dough is chilling, make the lemon mascarpone filling by starting with a simple lemon curd. Add the egg yolks, sugar, lemon zest, lemon juice, salt, and vanilla to a small saucepan.
- Whisk the mixture well and place it over medium heat until it starts to thicken, about 5-7 minutes. Strain the curd through a sieve and let it cool completely.
- Add the mascarpone to the lemon curd and mix well, then place the filling into the fridge while you finish everything else.
Assembly
- Use a knife to cut the skin off the mangoes and cut the rest of the fruit off of the pit in the center. Slice it thinly, repeat with the other mango, and set them aside along with the sliced strawberries.
- Remove the tart from the pan carefully. If you used a tart dish, press up gently from the bottom to remove the tart. If you used a ceramic pie dish, put your hand on the bottom of the tart and flip the dish (the tart should pop right out). Carefully place the shell on a serving dish.
- Add about 3/4 of the cream into the tart shell and spread it out until it's even. Arrange the fruit as it is shown in the picture, or however you would like! In the picture, I made one layer of overlapping mango slices, then strawberry, then mango, then strawberry again. Chill in the fridge for 30 minutes then enjoy!