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Mango Cream Easter Egg Tart

If you're looking for a light, fruity, and elegant Easter dessert, this Mango Cream Easter Egg Tart is the perfect choice! Featuring a buttery, crisp tart shell filled with silky mango cream, this tart brings a burst of tropical sunshineto your Easter table.
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Ingredients Method

Ingredients
  

For the Tart Crust
  • 1 ¼ cups all-purpose flour
  • ½ cup unsalted butter cold & cubed
  • ¼ cup powdered sugar
  • 1 egg yolk
  • 1 –2 tbsp 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 tsp vanilla extract
  • 1 tsp lemon juice
For Decoration
  • Fresh mango cubes
  • White chocolate drizzle
  • Edible flowers or mint leaves
  • Toasted coconut flakes optional
  • Powdered sugar for dusting

Method
 

  1. Prepare the Tart Dough – Blend flour, sugar, and butter in a food processor. Add egg yolk and water until dough forms. Chill for 30 minutes.
  2. Bake the Crust – Roll out dough, press into a tart pan, and bake at 350°F (175°C) for 12–15 minutes. Let cool.
  3. Make the Mango Cream Filling – Blend mango puree. Beat cream cheese, powdered sugar, and vanilla. Whip heavy cream and fold into the mango mix.
  4. Assemble the Tart – Fill the cooled tart shell with mango cream.
  5. Decorate & Chill – Top with fresh mango, white chocolate drizzle, and edible flowers. Refrigerate for at least 1 hour before serving.