Tested till perfect Mango and Ginger Cream Tart

Mango and Ginger Cream Tart

Although neither is native to Australia, ginger and mangoes cultivated Down Under have come to be known for their high quality. And they pair up perfectly in this delicious dessert. You can also make it in a 9-inch (23 cm) round fluted tart pan with removable bottom.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2003

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 1mangomangoes
  • 1 tbsp 1tbspapple jelly

Ginger Cream:

  • 1 cup 1cupmilk
  • 1 1eggeggs
  • 1/4 cup 1/4cupgranulated sugar
  • 2 tbsp 2tbspall-purpose flour
  • 1 tsp 1tspcornstarch
  • 4 tsp 4tspminced candied ginger
  • 2 tsp 2tspbutter
  • 1 tsp 1tspvanilla


  • 1-1/4 cups 1-1/4cupsall-purpose flour
  • 1-1/2 tsp 1-1/2tspgranulated sugar
  • 1/4 tsp 1/4tspsalt
  • 1/3 cup 1/3cupcold unsalted butter, cubed
  • 1/4 cup 1/4cupwhipping cream
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Ginger Cream: In small saucepan, heat milk over medium heat until bubbles appear around edge. Meanwhile, in bowl, whisk together egg, sugar, flour and cornstarch; gradually whisk in milk. Return to saucepan; cook over medium heat, whisking, just until thickened enough to mound on spoon, about 5 minutes.

Remove from heat; stir in ginger, butter and vanilla. Scrape into clean bowl; place plastic wrap directly on surface and refrigerate until chilled, at least 3 hours. (Make-ahead: Refrigerate for up to 12 hours.)

Pastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Drizzle with cream, tossing with fork until dough clumps together. Turn out onto floured work surface. Press into smooth ball; flatten into disc. Wrap in plastic wrap and refrigerate until firm, about 30 minutes.

On lightly floured surface, roll out pastry to 16 x 7-in (40 cm x 18 cm) rectangle; fit into 13 x 4-in (32.5 cm x 10 cm) fluted tart pan with removable bottom. Trim edge to 1/2 -in (1 cm) overhang; fold inside and press to adhere and form smooth edge. Refrigerate for 30 minutes.

With fork, prick pastry all over. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until firm and edge is light golden, about 15 minutes. Remove weights and foil. Bake until bottom is golden, about 10 minutes. Let cool in pan on rack. (Make-ahead: Store, uncovered, for up to 1 day.)

Meanwhile, lay mango narrow side up on cutting board; cut flesh from each side. Cut flesh lengthwise into 1/8-in (3 mm) thick slices.

Spoon ginger cream into pie shell, smoothing top; cover with overlapping mango slices. (Make-ahead: Refrigerate for up to 1 hour.) Just before serving, melt apple jelly with 1 tsp (5 mL) water; brush over fruit.

Additional information : Variation
Banana and Ginger Cream Tart: Use 2 bananas, diagonally sliced 1/8-inch
(3 mm) thick, instead of mango slices. Serve immediately.

Nutritional Information Per serving: about

cal 263 pro 4g total fat 13g sat. fat 8g
carb 33g fibre 1g chol 59mg sodium 111mg

% RDI:

calcium 5 iron 11 vit A 23 vit C 13
folate 16
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