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.
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
Instructions
- 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.
- Bake the Crust – Roll out dough, press into a tart pan, and bake at 350°F (175°C) for 12–15 minutes. Let cool.
- Make the Mango Cream Filling – Blend mango puree. Beat cream cheese, powdered sugar, and vanilla. Whip heavy cream and fold into the mango mix.
- Assemble the Tart – Fill the cooled tart shell with mango cream.
- Decorate & Chill – Top with fresh mango, white chocolate drizzle, and edible flowers. Refrigerate for at least 1 hour before serving.