Mango tart

Total time: 55m
Preparation Time: 35m

For 12 piece

Nutritional Information

Contains 282 Kcal, 4g Protein, 31g Carbohydrates, 15g Fat


  • Pastry base
  • 1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
  • 1 pack Betty Bossi crème pâtissière (no need to boil; 2 sachets of approx. 100 g each)
  • 2 dl full cream
  • 5 dl milk
  • 1 mangoes (approx. 400 g), thinly sliced
  • some chocolate shavings
  • 4 meringue nests, crumbled
  • Utensils
  • for 2 rectangular baking tins (e.g. cake tins, approx. 10 x 26 cm each)

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  • Pastry base

    Unroll the puff pastry, halve it lengthwise, and lay it with the paper in two rectangular baking tins (such as cake tins approx. 10 x 26 cm in size) so that the pastry has an edge approx. 2 cm in height. Press the dough down and prick all over with a fork. Blind bake the pastry for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the tin and place on a rack to cool.
  • Using the whisk on a hand mixer, mix the crème powder and 500 ml milk for approx. 1 min. at the lowest speed, then switch to the highest speed and mix for about another 3 mins. Whip 200 ml of cream to stiff peaks and fold it into the crème. Spread the mixture on the baked puff pastry.
  • Arrange the mango slices in a wave pattern on the crème and decorate with meringues and chocolate shavings.

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