Creamy Mango Cream Easter Egg Tart
A creamy Mango Cream Easter Egg Tart with a buttery crust, smooth mango filling, and light spring decorations designed for Easter gatherings.
Calories:
Ingredients
- 1 ¼ cups all purpose flour
- ½ cup unsalted butter cold and cubed
- ¼ cup powdered sugar
- 1 egg yolk
- 1 to 2 tablespoons ice water
For the mango cream filling
- 1 cup fresh mango puree
- ½ cup heavy whipping cream
- ½ cup cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
For decoration
- Fresh mango cubes
- White chocolate drizzle
- Edible flowers or mint leaves
- Toasted coconut flakes optional
- Powdered sugar for dusting
Instructions
- Pulse flour, powdered sugar, and cold butter until coarse crumbs form.
- Add egg yolk and ice water gradually until dough comes together.
- Shape into a disc, wrap, and chill for 30 minutes.
- Roll dough to ¼ inch thick and press into tart mold or pan.
- Bake at 350°F with parchment and weights for 12 to 15 minutes, then cool.
- Blend mango chunks into a smooth puree and measure 1 cup.
- Beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth.
- Whip heavy cream to soft peaks.
- Fold mango puree into cream cheese, then fold in whipped cream and chill briefly.
- Spread filling evenly into cooled crust.
- Decorate as desired and refrigerate at least 1 hour before serving.