Add a fruit-filled dessert to your recipe lineup with a show-stopping Mango Tart with Vanilla Bean Pastry Cream.
If you’ve ever lived in or traveled to the southern California city of Del Mar, chances are you’ve heard of Urban Pi’s mango tart. I had my first slice of the restaurant’s legendary dessert way back in high school, and it’s only taken me two decades to muster up the culinary courage to tackle a DIY version at home.
So here we have it, the one and only recipe for the ultimate Mango Tart with Vanilla Bean Pastry Cream!
It all starts with a buttery shortbread crust that comes together in minutes with the help of a food processor, but your hands will also do the trick.
The dough is pressed into a tart pan and then pricked all over with a fork to allow steam to escape and prevent bubbles from forming underneath the crust.
Once your tart hits the oven, it’s time to get started on your silky-smooth vanilla bean pastry cream.
This homemade pastry cream stars the seeds from an entire vanilla bean, but if you aren’t ready to splurge on the pricey pods, feel free to substitute in 2 teaspoons of vanilla extract.
We’re two-thirds of the way there! Cooled tart crust, meet pastry cream. Pastry cream, meet cooled tart crust.
Doesn’t that look like a heavenly marriage of textures and flavors?
Next up is slice after slice of perfectly ripe mango, which makes this tart as attractive to the eye as it is pleasing to the palate.
The key here is to use mangos that are ripe (so that they have a sweet flavor) but also still firm enough that you can easily cut them into thin slices.
The slices should be thin enough so that they can bend slightly to form the petals of this gigantic mango flower.
Now all that’s left to do is decide for yourself, “Is this too pretty to eat?” No way! Grab your knife and cut yourself a big wedge of mango tart perfection!
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Ingredients
For the crust:
- 1 cup all-purpose flour
- 1/3 cup confectioners’ sugar
- 1/8 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
For the filling:
- 3 large egg yolks
- 1/4 cup sugar
- 2 Tablespoons all-purpose flour
- 2 Tablespoons cornstarch
- 1 1/4 cups whole milk
- 1/2 a vanilla bean, split lengthwise
- 3 large mangos, cut into thin slices
Equipment:
- food processor; 9-inch nonstick tart pan with removable bottom
Instructions
Make the crust:
- In the bowl of a food processor fitted with the pastry blade, pulse together the flour, sugar and salt. Add the cold, cubed butter and pulse just until the butter is incorporated and the mixture is in large clumps.
- Spray a 9-inch nonstick tart pan (with removable bottom) with cooking spray. Transfer the dough into the tart pan, and then using your fingers, press it into the pan in an even layer to form the base and sides of the tart crust. Using a fork, prick all over the bottom of the crust.
- Cover the pan with plastic wrap and freeze it for 15 minutes.
- Preheat the oven to 425°F. Remove the plastic wrap and place the tart pan on a baking sheet. Bake it for 13 to 15 minutes or until it’s golden brown. Remove the crust from the oven and allow it to cool completely in the pan. Once the crust has cooled completely, carefully push the bottom of the pan up to release it from the sides. Place the tart on a serving dish and then prepare the filling.
Make the filling:
- In a medium bowl, whisk together the egg yolks and sugar until well combined. Sift the flour and cornstarch into the bowl with the eggs, whisking until smooth.
- Add the milk to a medium saucepan. Scrape the vanilla bean seeds into the milk then add the scraped bean to the saucepan and bring the mixture to a boil just until the milk starts to foam. Remove the milk mixture from the heat, take out the vanilla bean and then very slowly whisk the milk into the egg mixture, whisking constantly to prevent curdling.
- Pour the mixture into a medium saucepan set over medium heat. Cook it, whisking constantly, until it comes to a boil. Once it boils, continue whisking constantly for an additional 30 to 60 seconds until it thickens. Immediately pour the mixture into a clean bowl and cover it with plastic wrap so that the plastic wrap is touching the pastry cream. Place the bowl inside a larger bowl filled with ice water to bring it to room temperature.
- Once the pastry cream is at room temp, whisk it to remove any lumps then pour it into the completely cooled tart shell. Arrange the mango slices on top, starting in the center and then fanning them outwards to mimic flower petals. Slice and serve the tart immediately or store it, covered in plastic wrap, in the fridge for a maximum of two hours before serving.
Kelly’s Notes:
- The crust and pastry cream can be prepared 1 day in advance and assembled the day of serving. Cover both the crust and pastry cream securely with plastic wrap and store the crust at room temp and the pastry cream in the fridge.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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Tart crust and pastry cream recipes adapted from Joy of Baking.
Can this be made with regular vanilla filling instead of vanilla bean? I have everything in my kitchen except vanilla bean.
Hi Jocelyn! I haven’t tried this substitution so I can’t say with certainty what the results would be but you can sub 1/2 tablespoon vanilla extract for 1/2 vanilla bean. Let me know if you give it a shot!
I made this for the first time and it came out perfectly. I cooked it in a convection oven.
Don’t know if that makes any difference. I thought the dough was going to be undercooked, but it was perfect. I also added a tablespoon of zest because I love the lemon flavor.
Best lemon bars I’ve made
I’m so thrilled you enjoyed the recipe, Jane!
I loved this recipe! A few notes – my crust mixture was very short and dry and I added a few tablespoons of water to make it form into wet sand consistency. I riffed off the original and made a mango puree jelly to go on top of the pastry cream. This was DELIGHTFUL! I give 5 stars for the end product, but 4 stars for what might have been user error with the too dry crust mixture.
Amazing! I’m so glad you enjoyed the recipe!
Thank you for this recipe! I made it for Easter and it was a huge hit!
I also added a layer of mango glaze above the pastry cream!
Amazing! I’m so thrilled you enjoyed the recipe, Sarah!
Made this for a friends b-day and it was an extreme event of awesome. She was absolutely thrilled. Going to make another one tonight or tomorrow.
B
Woohoo! I’m so happy to read this, Bruce!
Hello,
If this mango tart was to stand 1 day in the fridge can it be served the next day? Or would the mango leak water from it?
Hi Mira! If you’d like to prepare this in advance I’d recommend prepping the crust and pastry cream ahead of time. Store each separately (the crust at room temp and the pastry cream in the fridge), then assemble just before you are ready to serve.
Does this use a whole vanilla bean, or just half? The recipe indicates half but the article says a whole pod… Would it taste better with a whole one? So excited to make this!
Hi there! I only use half a bean but you could definitely use a whole. Enjoy!
Can you turn this pastry cream into a mango pastry cream with mango puree? How much would you add?
I’ve never tried that so unfortunately I can’t weigh in on what the results would be or how much puree you’ll need. Let me know if you give it a shot, Priti!
I made this over the weekend, using a springform pan since I don’t have a tart pan. Delicious, sweet, creamy, flaky. It was such a wonderful treat!
I’m thrilled you enjoyed the recipe, John!
Excellent recipe. Made with mango and loved it
I’m thrilled you enjoyed the recipe, Ree!
Its a great recipe. I didnt have a processor so used a rub in method for the pastry and chilled it before rolling out. The pastry cream tasted fantastic and wasn’t that difficult. I made mine with strawberries and everyone loved it. Thanks so much!
Amazing! I’m so thrilled you enjoyed the recipe, Jessie!
Good, but a little too sweet for me. Next time I’d make a different tart base that isn’t so sweet and use a mango that was a little less ripe if I could. But very good directions.
Thanks, Holly!
I’ve never made a tart before & worried how it would turn out. However it ended up being a creative and fun recipe to makeI I used 2 teaspoons of vanilla extract instead of vanilla bean per the instructions just above the picture of the pastry cream being whipped. I also used a springform pan because I didn’t have a tart pan. Both substitutions worked well. The end result was it looked and tasted good; my family loved it! I Will be making this recipe again. Thank you!
I’m so glad you enjoyed the recipe, Jenny!
Hi, I love your recipe! However, my tart tends to shrink a lot unlike yours. Do I need to blind bake it? Thank you!
Hi there! Be sure not to overwork the dough as doing so causes tough, shrinking pastry. Also, don’t skip the step of placing the tart crust in the freezer for 15 minutes before baking it. I hope these tips help!
Can I substitute vanilla extract instead and how much should I use?
Hi there! I haven’t tried this substitution so I can’t say with certainty what the results would be but you can sub 1/2 tablespoon vanilla extract for 1/2 vanilla bean. Let me know if you give it a shot!
Hey! I have 7 inch tart pans and want to make this recipe in that. Can you please please tell me how will the measurements change?
Hi there! It’d be hard to say how to scale this recipe for a 7-inch pan since it’s just slightly smaller than what the recipe calls for. You could always make the full recipe then use the leftover dough/filling to make additional, much tinier versions in a cupcake pan :)
hi would the filling for this recipe work on a digestive base instead?
I’ve never tried that so I’m not sure!
Hi, can you give some adjustments for a 6 inch pie/tart mold? Thank you
Hi Erin! I have never made this recipe using a 6-inch tart pan so unfortunately, I can’t weigh in on this. Sorry I can’t be of more help!
This is the best tasting sweet tarte crust I’ve ever had. I only had a mini chopper not a good processed but it worked. I used 2 teaspoon of Mexican vanilla extract because I had no beans. Thank you for the recipe.
You are so welcome, Lea! I’m thrilled you enjoyed it!
Hi this looks great just a couple questions
1) can I use vanilla extract instead of vanilla bean?
2) if so how much approximately should I use?
3) if not, where can I buy a vanilla bean?
Thank you so much keep it up!
Hi Jules – You can find vanilla beans in the spice aisle of most major grocery stores! :)
Hi Kelly
Thank you for this recipe. I tried the pastry but it did not come together. It was powdery and baked with lots of air pockets. Butter was out of the fridge! What went wrong?
Hi Hilary – Did you use a fork to prick all over the bottom of the crust? And did you freeze it for 15 minutes before baking?
I don’t have a food processor. Can I do it by hand?
That should work!
Would I be able to substitute honey for sugar in the filling? Or would it affect the texture?
Hi there! I’ve never tried making this recipe with a sugar substitute so I can’t say with certainty how the tart and pastry cream would turn out. Sorry I can’t be of more help!
Made this yesterday, I just wanted to eat spoonfuls of the filling, it was delicious! Thank you so much for sharing. It made quite a presence
I’m so thrilled you enjoyed it!
hello!
in case i use cm and not inch? do u know what is the size of the pie?
also, 1 cup = 250g or less?
please help :)
thank you
Hi there! You can use any online calculator to translate the measurements :)
Made it, came out perfect. I added extra vanilla bean, tastes like absolute heaven.
Thrilled you enjoyed the recipe, Beau!
This is sinfully delish. The crust was nice and crunchy. I did lessen the sugar a little bit as I don’t want it to be too sweet. I used only 1 cup of milk to make the filling as that was what I had but it turned out well. Seriously good! Thank you for the recipe
Awesome! So glad you enjoyed the recipe!
Hello There, I followed your recipe…..came out great….only think that I would use more of the vanilla bean because the flavor was a bit vaque
So glad you enjoyed the tart, John!
This looks great! I have limited time to make this, do you think a frozen crust would work okay with the filling?
Hi Davita! It might! But you’ll have to adjust the baking time and I’m not sure if you might have leftover pastry filling (if the frozen crust holds less than this recipe). But you could just adjust as needed and fill it then discard (ie. EAT!) any extra of the pastry cream. :)
I made this and took it to work for a colleague’s birthday, and suddenly, everyone’s looking at me differently… did-you-just-make-yummilicious-pie differently! Thank you so much for a simple and amazing recipe. It was a hit, and now, so am I!
Love hearing this, Priyanka! So glad everyone enjoyed the recipe!
I have had the privilege of living in Del Mar my whole life and I have grown up enjoying the infamous mango tart from Urban Pie. Yesterday I picked up a case of mangos for $2.99 at the Asian market. I had to buy 2 cases for that price!! Now what do I do with 24 perfectly riped mangoes?? I made 3 beautiful tarts. Thank you for the recipe. It was so delicious and beautiful!!
Amazing! So glad you enjoyed the tart recipe, Mae!
I live in a small town in Mexico and have been practicing my baking skills. I really want to learn to make tarts however I have no access to a tart pan with a removable bottom. All the recipes I have found (including this excellent sounding one) call for a removable bottom. I have found a tart pan without a removable bottom. Can you help tell me how do you make a tart with a pan without a removable bottom?
Hi there! I have never tried making this particular tart without the specified pan. I suppose you could use a pan without a removeable bottom and just fill/top the crust and then slice and serve it right out of the pan.
11/4 cup milk? I’m not sure about what amount that is.
Hi Tina – It’s 1 1/4 (one and a fourth) cups.
I am making my second tart this week, and have had no problems with the recipe. I made my first one for my book club and everyone thought this recipe is better than the original (which is legendary around here). Thanks for putting this together. It’s a winner.
So glad you’re enjoying the recipe, Christine!
That’s beautiful! Anyway, do you have any idea to prevent browning mangoes? I made cake with mango cream and mango slices as decoration before, and i found the mango gets brown in couple of hours. Any idea? Thanks!
Hi Mimie! The best option is to brush the fresh fruit with a glaze (such as apricot), which will seal it and prevent it from browning. Here’s an apricot glaze recipe: https://www.justataste.com/baked-apples-with-apricot-glaze/
Such simple, refreshing and delicious flavours. I Looked beautiful, and tasted beautiful. I found the recipe for the dough much too less for me (even though I used a 9-inch tart pan) and very wet. I couldn’t use the pressing method because my pan had holes in the bottom so I froze the dough first to firm up a bit so I could roll it out. It was very very thin and even though I put foil on the edges while I baked the shell, the sides burnt and lost much of its height. Next time I’ll just increase the amount of pastry dough I make, because there will be a next time! I let the pastry cream thicken for 60 seconds, and it came out quite firm. I’ll err to the 30 second side because I like it a little runnier :)
Love this recipe. I made it for my work colleagues to use up some mango’s I had before they went bad and everyone loved it. Simple but so good.
So glad you enjoyed the recipe, Mary!
Wait, maximum 2 hours? So I can’t store it any longer than 2 hours? How am I going to finish this. Nope. Sounds delightful but oh well XD there’s no way we can manage that.
Hi Patty – You can prepare all of the components up to a day in advance and keep it store, assembled, for up to 2 hours. That is just a suggestion, as I’ve found the crust gets soggy otherwise.
Hey! I’ve made this now twice. Thanks for the recreation! I found that my pastry shell was a little wet, but ended up fine in the end. I tried adding more flour the second time but still came out wet.
The filling took some finessing to make. First time was very lumpy, but tasty treat (almost like tapioca filling). Second time I put a bit less corn starch and flour and cooked the milk/egg mixture for a bit less time and it was perfectly smooth.
Dessert looked fantastic and was a crowd pleaser!
Thanks.
Hello !!!
Wow, what a beautiful tart!!!
Could you please show us how to arrange the mango slices to look like yours?
Maybe some pics….
Thank you!
Hi Elisa! I started in the very center and then worked my way out :)
I’m almost too scared to eat this beautiful work of art! Absolutely amazing pics, can’t wait to try this yummy mango tart recipe!
What a pretty tart! Mangoes are the best :)
Out of curiosity, what’s the difference between a pie and a tart?I’ve heard both words thrown around and have never been certain if they’re interchangeable or not :)
Wow what a gorgeous dessert! The photography is so beautiful. I can’t believe how good the lighting is! Was this just normal natural light. Any tricks or special setup? Love the blog and your work
Thanks, Matt! I use all natural light and several strategically-placed white boards :)
That’s probably one of the most beautiful looking tarts I’ve ever seen.
This looks amazing, I love Mango!
So beautiful. I can’t wait to try and make this. How did you slice the mango? The slices look perfect.
Thanks so much, Nancy! I just used my chef’s knife to slice the mango :)
That is so gorgeous! Love that you worked up the courage to make this. Definitely looks like a labor of love.
I love the simplicity of the ingredient list. Especially with a show stopping look like that! So beautiful.
What a stunner!! I definitely don’t make enough recipes with mangos!
Thanks so much, Katrina!
OMG the mango tart. I’m dying!!!! Best. Dessert. EVER. You are a genius Kelly!!!
Haha! It’s my all-time favorite, Gina :)
Thank you, thank you. I think I’ve died and gone to heaven. This is headed to CT for Easter….(I live in MA)
What a pretty dessert! It sounds delicious too–fresh mango is always great this time of year :)