Fresh Blackberry-Mango Tart
This gorgeous blackberry-mango tart is the perfect way to celebrate summer s bounty. Don t let the elegant appearance fool you – this dessert is surprisingly simple to make. The secret lies in the silky mango custard filling that perfectly balances the tartness of fresh blackberries. Whether you call it a tart or a pie, one thing s certain: it ll disappear from your table in no time.
Frequently asked questions
＋ − Can I use frozen mango instead of mango puree?
Yes! Thaw frozen mango chunks completely, then puree them in a blender or food processor until smooth. Drain any excess liquid before using.
＋ − How do I know when the custard is thick enough?
The custard is ready when it coats the back of a spoon and holds its shape when you draw a line through it with your finger.
＋ − Can I make this tart ahead of time?
Absolutely! This tart actually tastes better after chilling overnight. Make it up to 2 days in advance for best results.
＋ − What if my blackberries are very tart?
You can toss the blackberries with a tablespoon of sugar before arranging them on the tart, or drizzle with honey after baking.
Fresh Blackberry-Mango Tart
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C). Spray a pie pan with cooking spray and place the pie crust inside, trimming the edges to fit neatly.
- 2
Fill a saucepan halfway with water and bring to a gentle simmer. In a heatproof bowl, whisk together sugar and eggs. Set the bowl over the simmering water and add mango puree, melted butter, and lemon juice. Cook while stirring frequently until the mixture thickens and becomes smooth, about 15 minutes.
- 3
Remove the custard from heat and pour it into the prepared pie crust. Let it sit for 5 minutes to settle, then arrange the fresh blackberries evenly across the surface of the mango mixture.
- 4
Bake in the preheated oven for 15-20 minutes, until the filling is semi-firm and the top begins to turn golden brown. Remove from oven and chill completely before serving for the best texture and flavor.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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