Eggless Mango mini tarts | Mango tarts | Recipe to make mango tarts | How to make eggless mango tarts with step by step instructions 

Eggless Mango mini tarts | Mango tarts is a delicious dessert made of mango slices fashioned into a rose, and snuggling perfectly into the tartlet shell atop a creamy filling.

A dessert that tastes as delicious as it looks! For more mango recipes, do check out my 21 best mango recipes collection on the blog.

The crisp and buttery texture of the tart  dough compliments the sweet and creamy texture of the homemade vanilla cream.

Summer season to make Eggless Mango Mini tarts | Mango tarts

Don’t we all eagerly await the summer season to indulge in mangoes? Thus, these Mango Tarts are a delightful blend of vanilla cream in crunchy baked tarts, topped off with mango roses, and are the best way to beat the sugar cravings this summer.

This mango tarts recipe will surely become everyone’s favorite soon and you would love to make this again and again.

Since it needs only a few handy ingredients and an easy recipe, everyone can try their hands on.

This dessert is perfect to serve at house  parties, gatherings or for potluck parties and will impress your near and dear ones.

So tie your apron strings to try these mouth-watering tarts at home this season and indulge in  flavors of the king of fruits!

Do check out few more interesting Dessert recipes on my blog.

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Eggless Mango mini tarts | Mango tarts

Eggless Mango mini tarts | Mango tarts is a delicious dessert made of mango slices fashioned into a rose, and snuggling perfectly into the tartlet shell atop a creamy filling.

Prep Time10 minutes mins

Cook Time35 minutes mins

Refrigeration time for dough and shells1 hour hr 30 minutes mins

Total Time2 hours hrs 15 minutes mins

Course: Dessert

Cuisine: American

Keyword: how to make baked tarts, mango tart, mango tartlets

Servings: 12 Tarts

Author: Lata Lala

Ingredients

For making tart shells

• 2 1/2 cups all-purpose flour
• 1 teaspoon granulated sugar
• 1 cup 2 sticks cold unsalted butter, cut into 1/2-inch pieces
• 1 teaspoon salt
• 1/4 to 1/2 cup ice water
• Milk to brush the tartlets

For the filling

• 1/2 cup cold heavy cream
• 1 tablespoon confectioners' sugar
• 1/2 cup hung curd

For Garnish

• 2 mangoes peeled
• 12 small fresh mint leaves

Instructions

Make dough

• Knead dough by mixing flour, sugar, and salt. Add cold butter, and knead until mixture resembles coarse meal.
• Slowly add ice water, and knead until dough just comes together.
• Wrap dough in cling film, and refrigerate at least 1 hour (or up to 2 days)
• Preheat oven to 190 °C.
• On a lightly floured surface, roll out disk of dough to a 1/4-inch thickness.
• Cut out 12 circles using a 4-inch round cutter.
• Fit each circle into 3+ 1/2-inch tartlet pan. Trim overhang.
• Refrigerate shells for at least 30 minutes.
• Remove and place tart shells on a baking tray.
• Blind bake it by filling with dried beans, or just poke with fork and bake for 15 to 20 minutes.
• Remove beans (if used), and brush with milk. Bake again until golden brown, 10 to 15 minutes more. Let tart shells cool on sheet on a wire rack.

Make filling

• Whisk cream, confectioners' sugar, and vanilla in a bowl until soft peaks form. Fold in hung curd
• Fit a pastry bag with it. Pipe into tartlet shells, filling each halfway.
• Cut mango into 1/8-inch-thick slices. Roll 1 slice, and press in the center of tartlet.
• Using 3 to 4 more, wrap each slice around last to create a rose shape. Garnish with mint leaves before serving.

Notes

These can be made up to a day ahead and chilled, covered loosely with plastic wrap

Step by step instructions and pictorial presentation to make Eggless Mango Mini tarts | Mango tarts

Make dough

Knead dough by mixing flour, sugar, and salt. Add cold butter, and knead until mixture resembles coarse meal.

Slowly add ice water, and knead until dough just comes together.

Wrap dough in cling film, and refrigerate at least 1 hour (or up to 2 days).

Preheat oven to 190 °C. On a lightly floured surface, roll out disk of dough to a 1/4-inch thickness.

Cut out 12 circles using a 4-inch round cutter.

Fit each circle into 3+ 1/2-inch tartlet pan. Trim overhang.

Refrigerate shells for at least 30 minutes. Remove and place tart shells on a baking tray.

Blind bake it by filling with dried beans, or just poke with fork and bake for 15 to 20 minutes.

Remove beans (if used), and brush with milk. Bake again until golden brown, 10 to 15 minutes more. Let tart shells cool on sheet on a wire rack.

Make filling :

Whisk cream, confectioners’ sugar, and vanilla in a bowl until soft peaks form. Fold in hung curd

Fit a pastry bag with it. Pipe into tartlet shells, filling each halfway.

Cut mango into 1/8-inch-thick slices. Roll 1 slice, and press in the center of tartlet.

Using 3 to 4 more, wrap each slice around last to create a rose shape. Garnish with mint leaves before serving.

Note

These can be made up to a day ahead and chilled, covered loosely with plastic wrap