Mango Citrus Tart

I’ve owned a tart pan with a removable bottom for years and have only used it a handful of times. I believe I bought it to make a frangipane tart over 10 years ago. If you search my blog, you can find the recipe. The pictures are so bad from that post that I will refrain from posting the link.  In case you are wondering though, frangipane is basically as an almond tart. You can use almond flour, almond paste or ground almonds to make the custard filling and it usually has a fruit added in as well. I got to dust off my tart pan to make a Mango Citrus Tart I recently came across in an issue of Food Network Magazine. And don’t worry, you don’t have to peel or chop any mangoes to make this tart, you simply use frozen mango pulp thawed as the base for the filling.

Before I made the filling, I made the crust for the tart. In my food processor I processed graham crackers until they were finely ground before adding in melted butter. Once the mixture was combined, I pressed it into the bottom and up the sides of the tart pan. To make sure the crust was even and compact in the pan I used the bottom of a glass to press and smooth it down. After baking the crust, I let it cool on wire rack while I made the filling.

To make the filling I combined the mango puree with eggs, cornstarch, sugar, salt, lime and lemon juice in a medium saucepan. After whisking everything together until it was combined, I used a rubber spatula to stir it while heating it on medium-low heat until it was slightly thickened. Don’t make the same mistake I did, I stopped stirring for a few seconds and the mixture immediately started to bubble. Thankfully nothing bubbled over, and it didn’t scorch.  I removed the filling from the heat and stirred in unsalted butter until it melted.

Once the filling was ready, I placed the crust on a baking sheet and strained it through a fine mesh sieve directly into the cooled crust.

I then placed it in the oven for about 30 minutes. I ended up baking it a few minutes too long as the filling ended up cracking in a few places…

But it was nothing that a little whipped cream and lime zest couldn’t cover up and besides it didn’t alter the flavor of the tart one bit. It was delish! Not too sweet and the mango flavor was spot on!

Mango Citrus Tart


For the crust:

14 whole graham crackers

2 tablespoons sugar

1/4 teaspoon kosher salt

6 tablespoon unsalted butter, melted

For the filling:

1 14oz package frozen mango puree, thawed*

6 large eggs plus 2 egg yolks

1 tablespoon cornstarch

1/2 cup sugar

1/4 cup lime juice

3 tablespoons lemon juice

Pinch of kosher salt

4 tablespoon unsalted butter, cubed

*To thaw the puree I placed it in the refrigerator overnight

For the topping:

1 cup heavy cream

2 tablespoons confectioners’ sugar

1 teaspoon vanilla extract

Zest of 1 lime


Preheat the oven to 350 F.

For the crust: Break the graham crackers into pieces and place in the bowl of a food processor along with the sugar and salt. Process until the crackers are finely ground. Add in the butter and pulse to combine. Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan. Bake for 12 minutes in the preheated oven until the crust is golden. Transfer to a wire rack to cool.

For the filling: In a medium saucepan whisk together the mango puree, whole eggs, egg yolks, cornstarch, sugar, lime juice, lemon juice and salt until smooth and combined. Cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture begins to thicken, about 7 to 10 minutes. Remove from the heat and add in the butter and stir until the butter has completely melted.

Place the cooled crust on a baking sheet. Strain the mango filling through a fine mesh sieve directly into the crust. Bake until the filling is set but the center is still a bit jiggly, 25 to 30 minutes. Let cool to room temperature before refrigerating for 4 to 6 hours.

For the whipped cream: Combine the heavy cream, confectioners’ sugar and vanilla extract in a medium bowl and beat with a hand mixer on medium speed until stiff peaks form.

Prior to serving the tart top with the whipped cream and sprinkle zest on top.

Recipe from Food Network

Breton Butter Cake

I came across this recipe in Martha Stewart’s Cakes book and as soon as I saw it I knew I wanted to make it. It sounded simple and more importantly with a few key baking ingredients (butter, eggs, sugar & flour) I knew it would be delicious. If you like shortbread, you’ll love this cake! Just as an FYI, this cake is also known as a Brittany Butter Cake (as in Brittany, France a region located in the northwest part of the country) or a Gateau Breton.

To begin I combined a cup each of sugar and butter in my stand mixer and mixed it together until it was light and fluffy.


Following that, I added in vanilla extract and six egg yolks one at a time.


And finally I added in flour and salt and mixed all the ingredients together until they were just combined.


Now it was time to transfer the batter to my tart pan – most tart pans have a removable bottom (as this one does) which makes removing the tart a cinch. You just push the tart up from the bottom when it’s done cooling and the decorative rim slides right off. I also prepped the pan with baking spray.


After I had transferred the batter I smoothed the top with an offset spatula and then refrigerated it for fifteen minutes.


Following refrigeration it was time to prep the top of the tart for baking by brushing it with an egg wash and making a criss-cross pattern.

IMG_2844 IMG_2846

I then baked it in a 350 degrees oven for about forty minutes and voila…


After it fully cooled I easily removed the decorative ring. It was simple to make and turned out delicious. And the golden color due to the egg wash and the simple criss-cross pattern made it visually appealing which is always a plus when it comes to baked items.


Breton Butter Cake

Makes one 9-inch cake


1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

1 cup sugar

1 tablespoon pure vanilla extract

6 large egg yolks

2 3/4 cups all-purpose flour

1/4 teaspoon salt

1 large whole egg, lightly beaten


Preheat oven to 350 degrees. Cream butter and sugar in bowl of electric mixer fitted with paddle attachment until light and fluffy. Beat in vanilla and yolks one at a time, beating well after each addition. Add flour and salt; beat just until combined. Do not overmix.

Transfer batter to 9-inch tart pan with removable bottom; with small offset spatula, spread batter and smooth top. (If necessary, chill batter 10 minutes before smoothing.) Place pan in refrigerator 15 minutes.

Remove from refrigerator. Brush top with beaten egg, and mark a criss-cross pattern with a fork. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, about 50 minutes.

Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm.

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