Recipes with Dainess Chef School: Mango Tart  


Just looking at this tropical dessert of beautiful vibrant colours will make you drool! Mango tart is the perfect summer dessert as it tastes very refreshing, and it combines sweet, juicy mangoes with a creamy, custard filling that’s reminiscent of cheesecake. It will make you feel like you’re in a tropical paradise.

It is excellent as a dessert or snack, but you can also treat yourself to it for breakfast as it is very healthy and does not contain much oil. Eating mango tart first thing in the morning fills you with energy as it contains only healthy and whole ingredients, which provides you with all the nutrients needed for the day. Go ahead and take a bite!!

For the crust 

Ingredients                                                             Quantity

Flour                                                                          700g

Dainess Margarine                           200g

Sugar                                                                        100g

Eggs                                                                          3

Almond flour                                                           50g

Dainess Vanilla Essence                 1tsp


  1. Cream your margarine and sugar; add eggs and essence.
  2. Sieve your almond flour and flour together.
  3. Fold in flour and bring mixture together.
  4. Knead briefly and leave to rest for 12hrs or more.
  5. To use, stretch it and regather it for a short while.
  6. Roll dough, use it to line the tart pan, dock, put weight and bake blind for 25 minutes at 170 O

For the filling

Ingredients                                                                 Quantity

Fresh milk                                                                     250g

Sugar                                                                            80g

Dainess Corn flour                                           40g

Unsalted butter                                                10g

Heavy cream                                                                200g


  1. Boil milk, vanilla and 1/2 of sugar.
  2. Cream yolk and the remaining sugar.
  3. Add the corn flour to the creamed yolk until smooth.
  4. Pour a little boiled milk over the yolk mixture, then pour back into the rest of milk.
  5. Bring to boil and whisk constantly for about 45 minutes.
  6. Let it cool a little, then add the butter and mix well.
  7. Pour and cover with cling film, chill before use.

For the assembling and garnishing

  1. Whip heavy cream, mix with pastry cream, then pour into tart case.
  2. Arrange sliced mango on top to garnish.


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