There’s nothing quite like the joy of crafting a dessert that feels like sunshine on your palate, and that’s precisely what this mango and macadamia tart delivers. Picture this: on a warm afternoon, the rich aroma of freshly toasted macadamias mingles with the sweet scent of ripe mango, beckoning you to take a bite. That’s the kind of magic I encountered when I first whipped up this tart in my kitchen.
With a buttery, nutty crust cradling a vibrant mango filling, this dessert isn’t just a feast for the senses; it also brings a burst of color and flavor that can brighten any dinner table. Whether you’re hosting a gathering of friends or simply indulging after a long day, this dessert does it all. It’s deceptively simple to prepare, yet it yields results that will leave your guests raving.
Join me in creating this delightful mango and macadamia tart that perfectly captures the essence of summer, no matter the season. Trust me, once you take that first bite, you’ll find it hard to resist coming back for more!
Why is mango and macadamia tart irresistible?
Divine sweetness from the mango filling that bursts with tropical flavor, making each bite a taste of summer. Nutty goodness from the toasted macadamias adds a delightful crunch and depth, perfectly complementing the creamy texture. Stunning visuals not only make it Instagram-worthy but also create a showstopper for gatherings. Simple preparation means you don’t need to be a master chef to impress your guests. Versatile treat, ideal for any occasion, be it a casual family dinner or an elegant soirée. If you love homemade delights, this Mango and Macadamia Tart will become a cherished recipe in your repertoire!
Mango and Macadamia Tart Ingredients
For the Tart Base
• Plain flour – 225g, plus extra for dusting, gives the pastry its structure and flakiness.
• Icing sugar – 50g, adds a subtle sweetness to the crust.
• Cold salted butter – 75g, chopped; using cold butter ensures a tender, flaky pastry.
• Large egg – 1, helps bind the pastry together and adds richness.
For the Filling
• Large mango – 1, plays a key role in creating the luscious filling with its tropical sweetness.
• Large eggs – 5, these give the filling its creamy texture and help it set.
• Caster sugar – 185g, balances the flavors and enhances the sweet mango.
• Double cream – 115g, makes the filling rich and indulgent.
• Lemon juice – 2 tbs, adds a tangy brightness that complements the sweetness of the mango.
For the Topping
• Mangoes – 4, to decorate; use ripe mango slices to create a stunning presentation.
• Macadamias – 1/3 cup (50g), toasted; adds a delightful crunch and enhances the overall flavor profile of the mango and macadamia tart.
Gather these ingredients to create a dessert that’s truly sunshine on a plate!
How to Make Mango and Macadamia Tart
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Preheat your oven to 190°C/170°C fan-forced. Start by placing the macadamias on a baking tray and roasting them for 6-7 minutes until golden brown. Allow them to cool, then whiz in a food processor until finely chopped.
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Combine flour and icing sugar in the food processor with the macadamias. Add the chopped cold salted butter and blend until you achieve a sandy texture. Include the large egg and pulse until a dough forms a ball.
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Roll out the pastry between two sheets of baking paper into a circle about 30cm wide. Rest in the freezer for 30 minutes. Use the pastry to line a 20cm loose-based fluted tart pan, allowing the edges to overhang. Chill for an additional 20 minutes.
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Line the pastry with baking paper and fill with pastry weights. Bake for 30 minutes, then remove weights and paper. Trim the overhanging pastry, and brush the hot shell with the extra beaten egg to seal; bake for another 5 minutes until slightly golden. Set aside to cool.
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Blend the mango flesh in a clean food processor until smooth. In a large heatproof bowl, combine the remaining ingredients and place over simmering water. Whisk until the mixture reaches 50°C on a kitchen thermometer. Strain through a fine sieve into a jug and discard any solids. Stir in the mango puree until well mixed.
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Bake with the oven reduced to 145°C/125°C fan-forced. Place the tart shell on an oven rack and pour in the filling. Bake for 1 hour, or until set with a slight wobble. Allow to cool at room temperature, then chill until ready to decorate.
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Prepare the topping by peeling the mangoes and cutting off the cheeks. Slice the cheeks thinly lengthways. Arrange the mango slices in a circular pattern on the tart, starting from the edge and working inwards.
Optional: Drizzle with a little extra cream for a touch of indulgence!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Mango and Macadamia Tart
Room Temperature: Keep the tart at room temperature for up to 2 days, covered with a clean cloth or in a cake keeper to maintain its freshness.
Fridge: Store any leftover mango and macadamia tart in the refrigerator for up to 5 days, wrapped in plastic wrap or in an airtight container to prevent drying out.
Freezer: You can freeze the uncut tart for up to 2 months. Wrap it tightly in plastic wrap and then foil to protect against freezer burn. Thaw in the fridge overnight before serving.
Reheating: If desired, reheat individual slices in the microwave for 15-20 seconds or warm in a preheated oven at 160°C (320°F) for about 10 minutes to revive the flavors.
Mango and Macadamia Tart Variations
Feel free to play with this recipe, letting your taste buds guide the way to something uniquely yours!
- Nut-Free: Swap macadamias with crushed oats or crispy rice for texture without the nuts.
- Vegan Delight: Use a plant-based butter, flax eggs, and coconut cream to create a fully vegan experience. The creamy filling will still be delicious!
- Tropical Twist: Add a splash of passionfruit puree to the mango filling for an exotic flavor boost that will have everyone asking for seconds.
- Chocolate Drizzle: Once decorated, drizzle a warm chocolate ganache over the mango slices for a luxurious finish that adds richness to the fresh fruit.
- Spiced Up: Incorporate a pinch of cardamom or cinnamon to your mango puree for an intriguing warm spice that plays beautifully with the fruity sweetness.
- Dairy-Free: Use almond or oat cream in place of double cream, ensuring the tart remains luscious without the dairy. A match made in heaven!
- Berry Burst: Layer mixed berries like raspberries or blueberries with the mango topping for a vibrant splash of color and a tart contrast in flavor.
- Citrus Kick: Add the zest of a lime to the filling for a refreshing zing that pairs perfectly with both mango and macadamia.
Make Ahead Options
These mango and macadamia tart components are perfect for busy home cooks looking to save time! You can prepare the tart shell up to 24 hours in advance; simply bake it as instructed and store it in an airtight container at room temperature. The filling can be made up to 3 days ahead and kept refrigerated in an airtight container—this will intensify the mango flavor while keeping it just as creamy! When you’re ready to serve, pour the filling into the cooled tart shell and bake as directed. Add the mango slices for decoration just before serving to maintain their freshness. Enjoy the ease of having this delightful dessert ready to go!
What to Serve with Mango and Macadamia Tart?
This vibrant dessert pairs beautifully with a variety of side dishes, drinks, and treats to create a delightful dining experience.
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Coconut Sorbet: A refreshing, creamy combination that echoes the tropical theme and balances the tart’s sweetness.
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Whipped Cream: Light and airy, a dollop of freshly whipped cream adds a luscious texture that harmonizes well with the smooth filling.
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Fresh Fruit Salad: A medley of seasonal fruits not only adds color but provides a refreshing crunch, complementing the creamy mango tart.
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Sparkling Wine: A chilled glass of sparkling wine enhances the tart’s flavors while adding a celebratory touch to your meal.
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Mint Tea: The cooling effect of mint tea cleanses the palate, making it a soothing choice after enjoying a slice of the tart.
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Lemon Drizzle Cake: This zesty cake offers a delightful contrast to the sweetness of the mango and macadamia tart, creating a dessert duo that’s hard to resist.
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Pistachio Ice Cream: Creamy with a nutty bite, it mirrors the macadamia crust while bringing a unique flavor twist to your dessert presentation.
Indulge in these pairings, and watch how they elevate the experience of your mango and macadamia tart!
Expert Tips for Mango and Macadamia Tart
Perfect Pastry: Ensure your butter is cold when making the tart base, as this keeps the pastry flaky and tender.
Chill, Chill, Chill: Always rest the pastry in the freezer for the recommended time. This helps prevent shrinkage during baking.
Don’t Rush: When baking the tart filling, keep an eye on it. A slight wobble means it’s perfectly set; overdoing it may result in a dry filling.
Layer Beautifully: For stunning presentation, arrange the mango slices carefully. Start at the edge and work your way in for a beautiful display.
Balance Flavors: Adjust the lemon juice in the filling to your taste. A little extra can enhance that tropical zing in your mango and macadamia tart!
Avoid Soggy Bottoms: Always brush the hot pastry shell with beaten egg to seal it before adding the filling, ensuring a crisp and delightful crust.
Mango and Macadamia Tart Recipe FAQs
How do I select the perfect mango for my tart?
Choosing ripe mangoes is essential for the best flavor. Look for mangoes that are slightly soft to the touch and have a sweet aroma near the stem end. The skin should have a vibrant color and may have slight indentations. Avoid any with dark spots all over, as these can indicate overripeness.
What’s the best way to store leftover mango and macadamia tart?
Store any leftover tart in the refrigerator for up to 5 days. Wrap it tightly in plastic wrap or place it in an airtight container to keep it from drying out. If you want to keep it longer, you can freeze the uncut tart for up to 2 months. Just make sure to wrap it tightly in plastic wrap followed by foil to prevent freezer burn.
Can I freeze mango and macadamia tart? If so, how?
Absolutely! To freeze your mango and macadamia tart, first ensure it is completely cooled. Wrap it tightly in plastic wrap, then cover with aluminum foil to protect against freezer burn. Label it with the date, and it will be good for up to 2 months. When you’re ready to enjoy it, thaw it in the fridge overnight. For the best taste and texture, serve chilled.
What should I do if the tart filling is too runny?
If your tart filling is too runny after baking, it may not have been cooked long enough. For the next time, ensure the filling is baked until it has a very slight wobble, not liquid. If you encounter this issue, you can return the tart to a low oven (around 145°C/125°C fan-forced) for an additional 10-15 minutes. This will help it set properly without overcooking.
Is this mango and macadamia tart suitable for people with nut allergies?
I recommend avoiding this tart altogether for individuals with nut allergies, as it contains macadamias. If you’d like to make a nut-free version, consider substituting the crust with crushed graham crackers or digestive biscuits mixed with melted butter, ensuring a delicious base without any nuts.
How can I enhance the tropical flavor of my mango and macadamia tart?
To amplify that sunny, tropical flavor, you can incorporate a splash of coconut milk into the filling for a delightful twist. You could also add a little more lemon juice to brighten the mango flavor, or even sprinkle some toasted coconut flakes on top of your mango slices before serving, making your tart a dazzling tropical delight!
Mango and Macadamia Tart is Sunshine in Dessert Bliss
Ingredients
Equipment
Method
- Preheat your oven to 190°C/170°C fan-forced. Start by placing the macadamias on a baking tray and roasting them for 6-7 minutes until golden brown. Allow them to cool, then whiz in a food processor until finely chopped.
- Combine flour and icing sugar in the food processor with the macadamias. Add the chopped cold salted butter and blend until you achieve a sandy texture. Include the large egg and pulse until a dough forms a ball.
- Roll out the pastry between two sheets of baking paper into a circle about 30cm wide. Rest in the freezer for 30 minutes. Use the pastry to line a 20cm loose-based fluted tart pan, allowing the edges to overhang. Chill for an additional 20 minutes.
- Line the pastry with baking paper and fill with pastry weights. Bake for 30 minutes, then remove weights and paper. Trim the overhanging pastry, and brush the hot shell with the extra beaten egg to seal; bake for another 5 minutes until slightly golden. Set aside to cool.
- Blend the mango flesh in a clean food processor until smooth. In a large heatproof bowl, combine the remaining ingredients and place over simmering water. Whisk until the mixture reaches 50°C on a kitchen thermometer. Strain through a fine sieve into a jug and discard any solids. Stir in the mango puree until well mixed.
- Bake with the oven reduced to 145°C/125°C fan-forced. Place the tart shell on an oven rack and pour in the filling. Bake for 1 hour, or until set with a slight wobble. Allow to cool at room temperature, then chill until ready to decorate.
- Prepare the topping by peeling the mangoes and cutting off the cheeks. Slice the cheeks thinly lengthways. Arrange the mango slices in a circular pattern on the tart, starting from the edge and working inwards.