Mango Tart 芒果撻

L1050060 Such a delightful summer dessert, or as a breakfast danish! I found this recipe from Epicurious and adapted it a little, the original called for sour cream and cream cheese – basically the same thing but lighter and nicer.

Mango Tart

  • 200g – puff pastry
  • 1/2 cup – mascapone cheese
  • 1/2 cup – creme fraiche
  • 4tsp – sugar
  • 1 egg – beaten
  • 1 mango – peeled, cored and thinly sliced
  • zest of 1 lime – finely grated


  1. Preheat oven to 200ºC.
  2. Roll out puff pastry and cut the edges. Score a line with a knife where the fillings will go (do not cut through), leaving about 3/4 inch edges.
  3. Evenly prick the inside with a fork, brush whole pastry with egg and do not let drip down the edges. Sprinkle with 1tsp sugar, bake for 15mins or until golden and puffy. Take out to cool to room temperature.
  4. Filling mixture: mix mascapone, creme fraiche, 3tsp sugar and most of the zest (leaving 1 good pinch).
  5. Just before serving, layer on filling mixture, mango slices then sprinkle on the rest of the zest.



  • 200g 千層餅皮
  • 半杯 – Mascapone 芝士(意大利軟芝士,可用忌廉芝士代替)
  • 半杯 – 法式酸忌廉(可用酸忌廉代替)
  • 4茶匙 – 糖
  • 1個 – 雞蛋,打勻
  • 1個 – 芒果,去皮去核切薄片
  • 1個 – 青檸的皮,只要綠色的部分,切細碎


  1. 焗爐預熱至200ºC。
  2. 將千層餅皮擀至0.5釐米厚,用鋒利的刀切去邊角(這樣千層才能張開)。距離邊緣3/4寸劃出餡料的範圍(切入餅皮一半左右,不要切破了)。
  3. 用叉子均予戳出小洞,整張餅皮刷上蛋液,注意不要讓蛋液流下邊緣。撒上1茶匙糖,焗爐烤15分鐘至餅皮張開並呈金黃色。冷卻至室溫。
  4. 餡料:混合mascapone芝士,法式酸忌廉,3茶匙糖和大部分青檸皮。
  5. 上桌以前(如提早加上有可能會使餅皮過潮)將餡料塗在餅皮劃好的範圍內,疊上芒果片,最後撒上剩下的青檸皮。

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