I’ve never met a dessert that was so eager to compete with my affection for chocolate. Until now.
This mango tart is everything.
It’s naturally beautiful. It’s both fresh and decadent. And it’s just so delicious.
It’s comprised of three layers:
The base is a pâte sucrée: A subtly sweet classic French pastry dough.
The filling is a classic pastry cream/crème patissiere, speckled with vanilla bean.
And the fruit layer is vibrant yellow mangoes. Any mango will do, although I recommend champagne mangoes because they’re easier to peel and they’re so sweet. I also find them to be less fibrous than other varieties. And their golden yellow hue alone is mesmerizing.
Now put all that ^ together and you have this gorgeous tart that will make you swoon.