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White Chocolate and Mango Cream Tart

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“For all lovers of white chocolate and mangoes.”
1hr 10mins

Ingredients Nutrition


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

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