Tropical mango custard tart

I baked this in a 8-inch tart pan with excess dough and custard, so it will probably fit nicely in a 9-inch pan.


For sweet tart pastry, see this post
1 egg yolk

6 large eggs at room temperature
zest 1 orange
zest of 2 limes
2 mangos
135g sugar
120ml heavy cream

1 mango to decorate


  1. Make sweet tart pastry. Brush tart with egg yolk after ~10-15mins of baking and continue baking for 5mins. Leave to cool.
  2. Preheat oven to 140C/275F.
  3. Break eggs into bowl. Add orange and lime zest. Add sugar and mix well.
  4. Cut and puree mango. Sieve puree to remove fibers. Add puree to the egg mixture.
  5. Add cream and mix well.
  6. Set bowl over a pan of gently simmering water. Stir constantly until mixture coats the back of a wooden spoon. The mixture should still be liquid enough to be pourable.
  7. Pour mixture into tart shell.
  8. Baked for 50-55 minutes until custard has set. Leave to cool and decorate with sliced mangoes.
  • Note: I’ve found that letting excess pastry drape over the tart tin and then cutting it off after baking is a good way to ensure that the tart shell has enough and even height.

Adapted and inspired by Luis’ The Tropical Manchester Tart in The Great British Bake Off Big Book of Baking.


Cantonese egg tarts

Egg tarts

Ingredients of crust:

  • 225 gm plain flour
  • 125 gm butter
  • 55 gm icing sugar
  • 1 egg, whisked
  • a dash vanilla extract

Ingredients of custard::

  • 3 eggs
  • 110 gm caster sugar
  • 225 gm hot water
  • 85 gm evaporated milk
  • 1/2 tsp vanilla extract
Method (making crust):

  • Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
  • Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
  • Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture)
  • Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.
Method (making custard):

  • Add sugar into hot water, mix until completely dissolved.
  • Whisk egg with evaporated milk. Pour in sugar water. Mix well.
  • Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Method (baking tarts):

  • Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
  • Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes or longer until the custard is cooked through. Just insert a toothpick into the custard to taste for doneness. Check also that the bottom of the crust is hard and cooked.
  • This recipe gives slightly more custard (~1.5 tarts more) than required for 12 egg tarts baked in a 12-hole muffin tray. I will try reducing the amount of custard next time.