Mango Custard Tart

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Description: Before the mango season is completely over, I wanted to try the ‘no bake and eggless’ tart recipe by Shivesh Bhatia (@shivesh17) with our family favourite fruit mango! This tart is super easy to make and made it great fun as I had my 7 year old as the little helper. Moreover, this tart doesn’t need a tart mould, it can also be made in a bowl and layered up with custard and mangoes. The mangoes I used weren’t the traditional sweet Indian mangoes, however, the combination of tangy mangoes and sweet custard made it quite scrumptious.


  • 180g Finely crushed Rich tea biscuits (Can also use digestives)
  • 1 cup melted unsalted butter
  • 2 tbsp sugar (if using Rich tea biscuits)

For the custard:

  • 350 ml milk
  • 2 tbsp custard powder dissolved in 50ml milk
  • 3 tbsp Powdered sugar
  • Sliced mangoes, Chopped pistachios and Rose petals for garnishing

Servings 7-8


  • Mix crushed biscuits and butter well in a large bowl. Spread this mixture evenly on the tart mould pressing upwards towards the sides of the mould and covering the surface evenly. Keep this in the fridge for a minimum of 30 minutes.
  • Meanwhile, bring around 350ml milk to a boil in a saucepan. Add the dissolved custard powder milk mixture and stir continuously until milk starts boiling again. Add in the powdered sugar and mix well. Leave the custard in a bowl to cool. Cover with a cling film and refrigerate for 30-40 mins for the custard to set.
  • Once ready, fill up the tart shell with custard and spread it evenly.
  • Garnish with freshly sliced mangoes, chopped pistachios and rose petals.
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