Best 6 White Chocolate And Mango Cream Tart Recipes

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Indulge in a tropical paradise with this exquisite White Chocolate and Mango Cream Tart. This delightful dessert combines the creamy richness of white chocolate with the vibrant flavors of fresh mango, creating a symphony of taste that will tantalize your palate.

The tart features a crisp and buttery crust that provides the perfect base for the luscious filling. The white chocolate cream, made with a blend of white chocolate, cream, and milk, offers a smooth and velvety texture, while the mango puree adds a burst of tropical sweetness and a vibrant pop of color. Topped with fresh mango slices, this tart is not only delicious but also visually stunning.

This recipe includes detailed instructions for making the tart from scratch, including preparing the crust, making the white chocolate cream filling, and assembling the tart. It also provides variations for those who prefer a no-bake crust or a vegan filling, making this dessert accessible to everyone.

Accompanying the main recipe are three additional variations that offer unique twists on the classic White Chocolate and Mango Cream Tart. These variations include a White Chocolate and Passion Fruit Cream Tart, a White Chocolate and Raspberry Cream Tart, and a White Chocolate and Blueberry Cream Tart. Each variation offers a different fruit pairing, allowing you to explore a range of tropical and berry flavors.

Whether you're a seasoned baker or just starting out, this White Chocolate and Mango Cream Tart recipe is sure to impress. With its combination of creamy white chocolate, vibrant mango, and a crisp buttery crust, this dessert is a perfect choice for any occasion. So gather your ingredients, preheat your oven, and embark on a culinary journey to tropical paradise.

Check out the recipes below so you can choose the best recipe for yourself!

MANGO CREAM TART



Mango Cream Tart image

This fresh, luscious tart makes me happy!-Jami Geittmann, Art Director, Taste of Home Magazine

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

2 cups crumbled soft coconut macaroons (about 12 cookies)
1 cup ground almonds
3 tablespoons butter, melted
1/2 cup heavy whipping cream
1 package (8 ounces) reduced-fat cream cheese, softened
1/4 cup plus 2 tablespoons honey, divided
2 teaspoons orange juice
1/4 teaspoon almond extract
1/4 cup apricot preserves
2 medium mangoes, peeled and thinly sliced
2 tablespoons lemon juice
1/2 cup sliced fresh strawberries
1/2 cup fresh blackberries

Steps:

  • Preheat oven to 350°. Place cookies, almonds and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet., Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack., For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and 1/4 cup honey until combined. Beat in orange juice and extract. Fold in whipped cream. Spread over crust. , For glaze, in a small saucepan, mix preserves and remaining honey. Cook and stir over low heat until melted; press through a strainer. Toss mangoes with lemon juice. Arrange mango slices over filling; add strawberries and blackberries to form the eyes and mouth. Brush with glaze. Store in the refrigerator.

Nutrition Facts : Calories 311 calories, Fat 18g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 155mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.

MANGO AND WHITE CHOCOLATE MOUSSE CAKE



Mango and White Chocolate Mousse Cake image

White chocolate, mango, and whipped cream create a light and elegant dessert.

Provided by Chantelle Ng

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 3h19m

Yield 8

Number Of Ingredients 7

3 ounces white chocolate
3 tablespoons heavy whipping cream
¾ cup heavy whipping cream
1 cup chopped fresh mango
1 teaspoon white sugar
1 tablespoon hot water
1 (.25 ounce) package unflavored gelatin

Steps:

  • Place white chocolate and 3 tablespoons heavy cream in the top of a double boiler. Add hot water to the bottom of the double boiler and place over medium-low heat. Stir occasionally until chocolate melts, 3 to 5 minutes.
  • Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
  • Combine mango and sugar in a food processor; puree until smooth. Pour into a bowl; fold in melted white chocolate mixture and whipped cream.
  • Place hot water in a small bowl. Sprinkle gelatin on the water; allow it to melt 1 minute.
  • Pour softened gelatin into the mango mixture. Mix thoroughly with an electric mixer for 1 or 2 minutes. Transfer mixture to a 9-inch springform pan. Refrigerate until firm, 3 or 4 hours.

Nutrition Facts : Calories 171.2 calories, Carbohydrate 11 g, Cholesterol 40.4 mg, Fat 13.7 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 8.5 g, Sodium 22.2 mg, Sugar 9.8 g

WHITE CHOCOLATE FRUIT TART



White Chocolate Fruit Tart image

It takes a little time to make, but this tart is absolutely marvelous, especially in summer when fresh fruit is in abundance. -Claire Darby, New Castle, Delaware

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 16

3/4 cup butter, softened
1/2 cup confectioners' sugar
1-1/2 cups all-purpose flour
FILLING:
1 package (10 to 12 ounces) white baking chips, melted and cooled
1/4 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1 can (11 ounces) mandarin oranges
1 can (8 ounces) pineapple chunks
1 pint fresh strawberries, sliced
2 kiwifruit, peeled and sliced
GLAZE:
3 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon lemon juice
Minced fresh basil or fresh mint, optional

Steps:

  • In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Press into an ungreased 11-in. fluted tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300° for 25-30 minutes or until lightly browned. Cool on a wire rack., For filling, in a small bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes. , Drain oranges and pineapple, reserving 1/2 cup fruit juices. Arrange the oranges, pineapple, strawberries and kiwi over filling., For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved fruit juices until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool., Brush glaze over fruit. Refrigerate for 1 hour before serving. If desired, sprinkle with fresh basil or mint. Refrigerate leftovers.

Nutrition Facts : Calories 335 calories, Fat 21g fat (13g saturated fat), Cholesterol 45mg cholesterol, Sodium 133mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

WHITE CHOCOLATE AND MANGO CREAM TART



White Chocolate and Mango Cream Tart image

Make and share this White Chocolate and Mango Cream Tart recipe from Food.com.

Provided by JanelleC

Categories     Tarts

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 16

1 1/2 cups plain flour
1 cup desiccated coconut
1/2 cup butter, softened
2 tablespoons caster sugar
2 egg yolks
1/2 teaspoon almond essence
2 1/2 cups whipping cream
1 large ripe mango
1/2 cup toasted sliced almonds, to decorate
150 g white chocolate, chopped into small pieces
1/2 cup whipping cream
5 tablespoons cornflour
1 tablespoon plain flour
1/4 cup granulated sugar
1 1/2 cups milk
5 egg yolks

Steps:

  • Using a hand held electric mixer at low speed, beat the flour, coconut, butter, sugar, egg yolks and almond essence in a deep bowl until the mixture forms a soft dough.
  • Lightly grease a 23 cm tart tin with a removable base.
  • Press the pastry onto the bottom and sides of tin and prick with a fork.
  • Chill the base for 30 minutes.
  • Preheat oven to 180°C.
  • Line the pastry case with non-stick baking paper and fill with baking beans.
  • Bake blind for 10 minutes.
  • Remove beans and bake for a further 5-7 minutes until golden.
  • Prepare the custard filling.
  • In a small saucepan over a low heat, melt the white chocolate with the cream, stirring until smooth. Set aside.
  • Combine the cornflour, plain flour and sugar in a medium sauce pan.
  • Stir in the milk gradually and place over medium heat and cook stirring constantly, until the mixture has thickened.
  • Beat the egg yolks in a small bowl.
  • Slowly add about 1 cup hot milk mixture stirring constantly.
  • Return the yolk mixture to the rest of the sauce in the pan and stirring constantly.
  • Bring the custard filling to a gentle boil and stir constantly until thickened.
  • Stir in white chocolate until well blended.
  • Cool to room temperature.
  • To prevent a skin forming cover with plastic wrap.
  • Beat whipping cream until soft speaks form.
  • Fold approximately 1/2 cup of the whipped cream into the white chocolate custard then spoon into pastry.
  • Arrange slices of mango on top of the custard.
  • Spoon remaining flavoured cream into a large piping bag fitted with a star tip.
  • Pipe the cream in a scroll pattern in parallel rows on top of the tart, keeping the rows about 1 cm apart.
  • Carefully sprinkle the toasted flaked almonds between the rows.
  • Serve tart chilled.

Nutrition Facts : Calories 855.5, Fat 63.8, SaturatedFat 37.1, Cholesterol 308.4, Sodium 212.8, Carbohydrate 62.6, Fiber 3.8, Sugar 32, Protein 12.1

GINGER MANGO CREAM TART



Ginger Mango Cream Tart image

Festive enough for a holiday party or a summer cookout, this bright and creamy mango tart has a crisp gingersnap crust and is topped with candied ginger, pistachios and toasted coconut. The no-bake crust, which is made from store bought gingersnaps, butter and light brown sugar, comes together in the food processor with the press of a button. For the filling, fresh or frozen mango is cooked with ginger and turmeric to deepen its flavor and brighten the color of the finished dessert.

Provided by Erin Jeanne McDowell

Categories     cakes, pies and tarts, dessert

Time 35m

Yield One 9-inch cake (8 to 10 servings)

Number Of Ingredients 14

12 ounces/340 grams gingersnap cookies, about 48 (2-inch) cookies
1/2 cup/115 grams unsalted butter (1 stick), melted
1/4 cup/55 grams light brown sugar
Pinch of fine sea salt
16 ounces/455 grams cubed fresh mango (or thawed, frozen mango)
1/2 cup/100 grams granulated sugar
1 1/2 teaspoons ground ginger
3/4 teaspoon ground turmeric
1/2 teaspoon fine sea salt
1 1/2 teaspoons powdered gelatin
16 ounces/455 grams cream cheese, at room temperature
3/4 cup/90 grams confectioners' sugar
1/2 cup/120 milliliters heavy cream
Sliced candied ginger, chopped pistachios, toasted coconut, for garnish (optional)

Steps:

  • Prepare the crust: Add the gingersnaps to a food processor, roughly breaking them as you go, then pulse them into fine crumbs. (You should have about 2 1/4 cups). Add the melted butter, light brown sugar and salt to combine. Transfer the mixture to a 9-inch springform pan, then press it evenly into the base and halfway up the sides of the pan. Freeze while you make the filling.
  • Prepare the filling: In a medium saucepan, heat the mango, sugar, ginger, turmeric and salt over medium heat, stirring occasionally, until the mango is very soft and starts to break down, 8 to 12 minutes. Cool for 10 minutes.
  • Place 3 tablespoons cool water in a small microwave-safe bowl. Sprinkle the gelatin over the water and let bloom for 5 minutes. Microwave until fluid, 15 to 30 seconds. (Alternatively, the bowl of gelatin can be placed over a small pot of simmering water until melted.)
  • Wipe out the bowl of the food processor, add the mango mixture and pulse until mostly smooth. Add the cream cheese and confectioners' sugar and pulse until combined and smooth. Scrape the bowl well, then pulse again to combine. Add the cream and process for 1 minute. Finally, add the melted gelatin and pulse briefly to combine.
  • Transfer the mixture to the chilled crust and gently spread into an even layer. Wrap the pan in plastic wrap, transfer to the refrigerator, and chill for 12 hours (or up to 24 hours).
  • Gently run a small offset spatula or thin knife around the outer edge of the cake to loosen the crust, then release the outer ring. Run a large thin knife between the springform base and the bottom of the cake and use a large spatula to gently transfer the cake to a serving platter. (Alternatively, you can keep the cake on the base and transfer them together to a serving platter.)
  • If using any of the garnishes, sprinkle them around the outside edge just before slicing and serving.

FIVE STAR WHITE CHOCOLATE FRUIT TART



Five Star White Chocolate Fruit Tart image

Don't make me a liar...try this oversized tart and rave like everyone else who's tried this fabulous dessert.

Provided by Geema

Categories     Tarts

Time 45m

Yield 1 tart

Number Of Ingredients 9

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 1/2 cups flour
1 (10 ounce) package white chocolate chips or 1 (10 ounce) package vanilla chips
1/4 cup whipping cream
1 (8 ounce) package cream cheese, softened
raspberries
kiwi
peach (etc.)

Steps:

  • Heat oven to 300°F.
  • Beat butter and sugar until light and fluffy.
  • Blend in flour.
  • Press the mixture onto the bottom and up the side of a 12 inch round pizza pan.
  • Bake for 20-25 minutes or until just lightly brown.
  • Cool completely.
  • Carefully melt the vanilla or white chocolate chips and the cream either carefully on the stove on very low, stirring constantly, or in the microwave.
  • Beat in the cream cheese.
  • When crust is cool, pour on the melted chocolate/cheese mixture, spreading evenly.
  • Cover with plastic wrap and chill until ready to serve--at least 3 hours.
  • Slice the fruit of your choice and place on the tart in an attractive manner.
  • This is best eaten the same day it's made.
  • But there won't be any leftovers anyway.

Tips:

  • For a smooth and creamy filling, make sure the white chocolate is melted and cooled slightly before adding it to the cream cheese mixture.
  • Be careful not to overbeat the cream cheese mixture, as this can cause it to become grainy.
  • To ensure a crisp and flaky crust, chill the dough for at least 30 minutes before baking.
  • To prevent the crust from becoming soggy, pre-bake it for 10-15 minutes before adding the filling.
  • For a glossy and shiny tart, brush the top with melted white chocolate or apricot glaze.

Conclusion:

This white chocolate and mango cream tart is a delightful and refreshing dessert that is perfect for any occasion. With its creamy filling, crisp crust, and tangy mango topping, this tart is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this recipe a try. You won't be disappointed!

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