Lemon tart move over! There’s a new player in town! This white chocolate & mango tart with raspberry coulis can easily become a family favorite.
The raspberry coulis adds that needed sour element and the pâte brisée base will be the only one you’ll be making for any tarts from now on!
Enjoy!
White Chocolate & Mango Tart with Raspberry Coulis
Mia Florea
A buttery crisp tart shell filled with silky white chocolate pastry cream and vibrant mango purée, topped with a luscious raspberry coulis swirl. This elegant dessert balances richness and freshness, making it a perfect treat for any occasion!
In a food processor, combine flour, salt, and butter. Pulse until the mixture resembles fine breadcrumbs.
Gradually add cold water while pulsing until the dough forms a ball.
Wrap the dough in cling film and refrigerate for 1 hour.
Roll out the dough and press it into a tart tin. Trim the edges and refrigerate for another 30 minutes.
Preheat the oven to 180°C (356°F).
Blind bake the tart shell for 20 minutes using parchment paper and pie weights. Then, remove the weights and bake for another 10 minutes or until golden. Let it cool completely.
White Chocolate Pastry Cream:
In a saucepan, heat the milk and the vanilla until it just starts to boil.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over low-medium heat, stirring continuously until thickened.
Remove from heat and immediately mix in white chocolate chips and butter until smooth.
Cover with cling film, pressing it directly onto the surface to prevent a skin from forming. Let cool completely.
For the Mango Purée:
In a saucepan, combine the mango, sugar, and vanilla extract.
Simmer over medium heat for 15 minutes, stirring occasionally, until the mango is soft.
Blend until smooth, then let it cool.
For the Raspberry Coulis:
In a saucepan, combine raspberries, sugar, and vanilla extract.
Simmer over medium-low heat for 20-25 minutes, stirring occasionally.
For a smoother texture, blend the mixture, then strain to remove seeds (optional). Let cool.
Assembly:
Spread the mango purée evenly into the cooled tart shell as the first layer.
Gently spread the white chocolate pastry cream over the mango purée.
Drop ½ teaspoon of raspberry coulis in small dots on the top layer.
Use a skewer or toothpick to drag through the dots, creating a decorative pattern.
Refrigerate for at least 2 hours before serving.
Notes
Tips & tricks:
Leftover dough? Roll it out, cut shapes with a cookie cutter, brush with milk, sprinkle with sugar, and bake at 180°C (356°F) for 10 minutes until golden.
For a richer pastry cream, infuse the milk with vanilla before heating.
For a glossier raspberry coulis, strain out the seeds after blending.
I'm a business graduate turned Pastry Chef with a passion for cooking savory dishes as well. My culinary journey began in 2011 after the birth of my first daughter, and I haven't looked back since.
I spent 17 years in the Gulf Region, including Dubai and Qatar, where I had the privilege of working with 'The Cooking Academy.' During my time there, I served as a teacher for various classes and briefly took on the role of General Manager.
After the pandemic, I launched my own project, 'Baked by Mia,' a cooking platform that came to life in 2020. The goal of this platform is to encourage everyone to bake more, focusing not on the perfection often associated with being a pastry chef, but on embracing and enjoying time spent in the kitchen with family and friends.
