Mango Custard Creme Tarts

Try my new Custard Creme Mango Tarts and you will go GA..Ga over them !!


Holidays over and its finally time to work again. I have been really slow with the new posts since a month as I was travelling, there was a wedding in the family and what not. All this while, I have been sulking all the time that I am not being able to blog. I cant even express in words how much I have missed this. But finally i can say that holidays are over and I totally am back to work. Sigh πŸ˜€

Well, the first thing that came to my mind after this immensely long summer break were tarts. I have been longing to bake them all these while. And since its the MANGO season, i madly wanted to incorporate mangoes in them. First I thought i should go for a mango flavored tart shell but then i changed my mind….. I would have to use an artificial mango flavor for the crust and I was totally not ready for any substitution to fresh mangoes. πŸ˜‰


After a lot of brainstorming, I finally came up with these. I kept the crust plain…. that is a basic tart shell but Β topped my tarts with juicy mango marmalade. You can simply use thinly sliced mangoes if you dont want to use the marmalade. The only reason behind me using a marmalade is that the flavors are intact, and it gives an amazing glaze to the tarts and makes you look like a pro. I love this part about it πŸ˜€

If you wish to incorporate a lot of fruits rather than concentrating only on mangoes then you may read the recipe of my Fresh Fruit Tarts Here. Tarts are my absolute favorite. The best part about them is that it can both be a dessert, a starter or a maincourse…… Next on my mind is a maincourse with tart shells. I shall come up with it soon…..eeeeee


I was really really nervous trying these mango custard creme tarts. Unlike my fresh fruit tarts, i wanted the crust to be really chewy and soft. This was a real challenge. Also keeping the flavors of the mangoes and custard creme intact is a tricky thing to do. Many times, your custard creme and mangoes could mix up and you wouldnt get the individual flavors of it. With my recipe, You can assure of the flavors and a chewy and soft crust. These mango tarts are a win- win each time you make them.

P.S- Make them enough because the demand for them is really gonna be high ❀

It may loook really tricky to make these tarts, But trust me its really really easy to make them. Even if you are a beginner you can make these easily. Just go bake them πŸ™‚ If you follow the recipe well and are a little aware about how to go about in the kitchen, you will make wonders with the recipe and the outcome will surprise you.

My dad told me these tarts should be sold at a bakery, which was the best compliment I ever got. Yeiiii πŸ˜€



Lets begin with the recipe of my Mango Custard Creme Tarts.


Serves: 8 to 10 bite size tarts

Prep Time:1 hour ( Including the chilling time)

Baking time: 15 mins

For the Tart Shells

  • All Purpose Flour- 150 gms
  • Unsalted Butter- 60 gms
  • Castor Sugar- 50 gms
  • Baking Powder- 1/4th tsp
  • Chilled water- 2 tbsp

For the Custart Creme

  • Vanilla Custard- 1/2 cup( 1 cup milk, 2 tbsp Custard Powder, 2 Tbsp Sugar)
  • Whipped Creme- 1/2 Cup

For Mango Marmalade

  • Diced Mango- 1 cup( Use ripe and sweet Mango)
  • Sugar- 3 to 4 Tbsp( Use more if the mangoes are not sweet enough)
  • Salt- A pinch
  • Orange Juice- 2 tbsp
  • Lemon Juice- 1/2 tsp
  • Sprinklers- Optional


Preheat oven for about 10 mins at 180 degrees

1. Rub butter along with flour with the help of your fingertips until its finely mixed. Add sugar, baking powder, chilled water and form it into a dough. Cover with a plastic wrap for 15 mins. Roll out the dough, cut it a size bigger that your tart cups and line them in the tart shells.For more pictures and details on how to make a tart shell. Read my recipe for raspberry tarts here.

2. Bake them for about 15 mins at 180 degrees, in a preheated oven.

3. While they are baking, prepare your custard creme. Mix half cup whipped creme and half cup vanilla custard.To make 1/2 cup vanilla custard: Add 2 tbsp vanilla custard powder to 1 cup milk. Stir them till thick. Add 2 tbsp sugar to it. Fold in together, and let it chill in the refrigerator.

4. Dice mangoes. Add sugar, salt, orange juice, lemon juice. Leave it for atleast half and hour, in the refrigerator until the juices are combined.

5. Once the tarts are baked, let them cool for some time.

6. Fill in 1 tbsp custard creme. Top it up with mango marmalades

7. Add sprinklers if you wish.

Your Mango Custard Creme Tarts are now ready. πŸ˜€



*Try using as ripe and as sweet mango as you can,

* Do not overfill the tarts with custard creme.

*Try keeping the custard creme suttle. Dont add too much sugar to the whipped creme as the tarts on the whole may become too sweet.

* Mangoes can be used as thin slices if you dont have the time to make the marmalade.

*Chill the tarts before serving.

You can connect with me on Facebook, Instagram and Pinterest for more updates.

Keep Baking



Looking for more fresh fruit recipes and tarts. Try my:

Raspberry Tarts


Fresh Fruit Tarts


Orange and Banana Smoothie

Smoothie 1

Lemon Cupcakes

Lemon 2

Strawberry Vanilla Chocochip Muffins

IMG_20140228_222625_wm (1)




Raspberry Tarts

Just 4 Ingredients to bake perfect Tarts ❀ 

Do you think baking tarts is a rocket science?Β 

You are scared to try them all by yourself?

You are unaware about the ingredients to be used to bake tarts?

Helllo My Lovely Readers,

If the answers to any of these queries is YES…………. Then think again πŸ˜‰ I have the perfect solution to your problem. My raspberry tarts just require 4 basic ingredients from your kitchen and would be ready easilyyy. Baking Tarts just seems too difficult and a tedious job……Well Lemme just say.. Its a Myth…………… OH Common, Bake them now and see how easy they are πŸ™‚



These tarts are made out of really buttery pastry crust. When I say buttery ……….. they are extremely buttery and moist πŸ˜›

The first time I baked these super buttery and moist tarts, I simply fell in love………. With the tarts…..With the batter ( I couldn’t resist eating a spoonful :P)


I love these buttery tarts and I would rate them 10 on 10…………..It is such an easy, versatile and delicious recipe. Β I have been wanting to make them again and again…. I even want to try a Blueberrry Version of the same……….Feel freee to go with your favorite flavor….and Enjoy !!!!!


Just play with the flavors……….I used Raspberry Pulp for the filling. You could customize it with any flavor of your choice……Peach, Blueberry, Strawberry any of these would go extremely well with these tarts. You must be wondering why did not I chose strawberry flavor but my mom wanted Raspberrry………..So here it is !!!!

Let me warn you in advance before I start with the recipe Β that these buttery tarts are just tooo delicious. I admit that the quotient of butter is a bit on the higher side…….But who counts calories ? When you want to have tarts you just want to have the most amazing one………..Calories can keep side for a while…. LOL πŸ˜‰



Serves about half a dozen tarts.

Prep Time: 20 mins

Baking Time: 15 to 20 mins

  • All Purpose Flour- 120 gms
  • Butter- 60 gms
  • Icing Sugar- 30 gms
  • Chilled Water- 2 Tbsp
  • Raspberry Pulp- Half Cup( For the Filling)



Preheat oven at 180 degrees for about 20 mins.

1. Rub in butter in the flour with your fingers until it become crumbly.

2. Now add sugar and water and toss it into a dough.

3. You might find it a little difficult to form it into a dough because of too much butter but just try not adding much water.

4. Now wrap it with a plastic and let it set in the refrigerator for about 1 hour.

5. When the pastry dough is ready, roll out the dough, cut it in a slightly bigger shape with a cutter and line your 1 serve tart shell with it.


6. Fill the tarts with raspberry pulp.

7. You can cut stripes of the roll out dough and seal the tarts from above as shown in the picture. This step is entirely optional.

8. Bake them for 15 mins or 20 mins until they turn golden.


9. Let them cool down for atleast an hour before you consumer them

10. Sprinkle some icing sugar over it for additional beauty πŸ˜›



Your Raspberry tarts are now ready πŸ˜€

* Use as less water as you can else the dough will be really difficult to handle.

* Play with flavors. Try your favorite one.

For any queries do contact me. I would be glad to respond.

Keep Baking


Shruti Β :*


Fresh Fruit Tarts

TARTS !! ( My All Time Favorite :D)

As a kid, Tarts always attracted me at the bakery shop….. I enjoyed them more than anything….. Well back then i never thought i would be trying making them at home…. Hell Yeah!!! I MADE THEM :D………… It didn’t take long for it to become my family’s favorite tooo…. I have been requested to make these tarts again and again πŸ™‚ πŸ˜€


This classic Fruit Tart has three components, a beautiful edged sweet pastry crust, a luscious pastry and custard cream, and lots of Β rows of fresh fruit. It looks enticing whether you use a single fruit or a medley of fruits and berries. As i always say ” YOU CAN CREATE YOUR OWN VERSION”

The components of the Fruit Tart can be made a few days in advance….. But you will enjoy the most when you assemble it….. They are sooo gorgeous looking that you wont be able to stop adoring them….. And Yess…Be careful – they will finish within minutes. The cookie like pastry crust has a sweet flavor and a crisp texture…The crust is pre-baked in advanced and once cooled…. I like to seal it with chocolate!! You could use anything of your choice like… Jam (of any flavor) or chocolate or strawberry syrup etc….. The choice is yours.

The sealing of the crust with chocolate or jam prevents the filling from softening the crust over time!!

Of course, the first thing you notice about a fruit tart is the fruit. The fruits can be arranged in concentric circles or rows, or it can be randomly piled on the cream. There are so many fruits to choose from but it is important that the fruit looks and tastes its best. “ Try use as fresh fruits as you can. ” While berries, with their vibrant colors, are always popular, other fruits are nice as well. Slices of kiwi, pineapple, melon, peaches, plums, nectarines, and mango are some fruits that work well. If you like, you can glaze the fruit with either an apricot glaze or red currant jelly (for red colored fruits) to give the fruit a beautiful shine and it also prevents the fruit from drying out.


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