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Mango Egg Tart

A crisp and buttery tartlet filled with a creamy mango custard and finished with sweet diced mango.

Allergens: Gluten (Puff Pastry), Eggs, Dairy (Milk and Heavy Cream)


12 circles Puff pastry, cut into 4” circles
½ cup Sugar
½ teaspoon Cornstarch
⅛ teaspoon Salt
9 Egg yolks
¼ cup Milk
½ cup DOLE® Chef-Ready Frozen Mango Purée, thawed
⅔ cup Heavy cream
½ teaspoon Vanilla extract
12 Tablespoons DOLE® Chef-Ready Cuts Mango Cubes, thawed, for garnish


  1. Preheat oven to 375° F
  2. Place each circle of puff pastry rounds into 3” wide tart tins.
  3. In a medium size bowl, whisk together sugar, cornstarch and salt until thoroughly combined.
  4. Add egg yolks, whisking until creamed. Add in milk, mango purée, heavy cream and vanilla extract ingredients, whisking until well blended.
  5. In each pastry-lined tin add custard until ¾ from top of pan.
  6. Bake for 15-20 minutes or until custard is just set.
  7. Remove from oven and let tart rest at room temperature for 15 minutes or until thoroughly cooled.


  1. Place 1 tart on each serving plate.
  2. Garnish each tart with 1 Tablespoon mango cubes. Serve immediately.
32931 dole 2019 fruit parings tout 1 srm49a
Beverage fanbook
Yield: 12 portions
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