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Mango tart
35 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 282
  • Fat about 15g
  • Carbohydrates about 31g
  • Protein about 4g
This is needed
This is needed for 12 piece
Pastry base
  • 1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
  • 1 pack Betty Bossi crème pâtissière (no need to boil; 2 sachets of approx. 100 g each)
  • 2 dl full cream
  • 5 dl milk
  • 1 mangoes (approx. 400 g), thinly sliced
  • some chocolate shavings
  • 4 meringue nests, crumbled
  • for 2 rectangular baking tins (e.g. cake tins, approx. 10 x 26 cm each)
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And that's how it's done
And that's how it's done
Pastry base
Unroll the puff pastry, halve it lengthwise, and lay it with the paper in two rectangular baking tins (such as cake tins approx. 10 x 26 cm in size) so that the pastry has an edge approx. 2 cm in height. Press the dough down and prick all over with a fork. Blind bake the pastry for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the tin and place on a rack to cool.
Using the whisk on a hand mixer, mix the crème powder and 500 ml milk for approx. 1 min. at the lowest speed, then switch to the highest speed and mix for about another 3 mins. Whip 200 ml of cream to stiff peaks and fold it into the crème. Spread the mixture on the baked puff pastry.
Arrange the mango slices in a wave pattern on the crème and decorate with meringues and chocolate shavings.