No Bake Mango Custard Tart

Manisha Mishra
by Manisha Mishra
1 Tart
1 hr 30 min

It's mango season and as usual I am going to be making the best of it. This Summer, What’s better than a No bake Mango dessert! Tarts with a biscuit base are one of my favorites simply because the ingredients involved are so basic and the process of making a biscuit base tart is so much faster & easier.

For a no bake tart, refrigeration is the key to get that perfect texture. Always cover your tart with cling wrap or a plate while it’s getting set. Once your biscuit base is ready, you need to keep it in the fridge for an hour or more for a steady base.

Whenever you are making a no bake tart, make sure the filling is thick & stable. This is simply because a thicker filling will always set much better on the fridge.

So here is a simple effortless recipe for a no bake mango custard tart that can be easily made at home without much effort. Let's check out the Ingredients & recipe to make this delicious No bake Tart, If you like this recipe then please comment down below, I would love to read your thoughts!!!!

No Bake Mango Custard Tart
Recipe details
  • 1  Tart
  • Prep time: 1 Hours Cook time: 30 Minutes Total time: 1 hr 30 min
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For the tart shell
  • 260gm Digestive biscuits Crumbs (2 Cups)
  • 3/4 cup melted butter
For the Mango custard
  • 1/2 liter Milk
  • 4 tbsp powdered sugar
  • 4 tbsp Milk + 3 tbsp custard powder
  • 6 tbsp Fresh Mango Puree
For Garnish
  • White Choco Chips
  • Silver sugar ball sprinkle
For the tart shell
In a bowl add in your biscuits crumb and melted butter. Mix this well so that the butter is coated on biscuit crumb.
Take your tart mould and spread the biscuit mixture evenly, while pressing.
Cover all the edges of the tart pan for a perfect tart shell. Once done, keep the tart in the refrigerator for at least 1 hour.
For Mango Custard
In small bowl add in 4 tbsp of milk and custard powder. Mix this really well till the custard powder is completely dissolved.
Add milk into the saucepan and bring it to a boil. Then add the custard powder and milk mixture to the saucepan with the boiling milk.
Stir constantly and bring this to a boil. Then add in the powdered sugar as well and combine everything
Once combined, transfer the filling to a bowl and allow it to cool for a while.
Then add mango puree and gently fold into the custard filling.
Now cover the filling with cling wrap. Make sure the cling wrap is touching the surface of the custard inorder to avoid forming skin on top.
Refrigerate the filling for 40 to 45 minutes and allow it to set.
Once both the filling & tart shell are ready and cold enough then assemble the tart.
Pour the mango custard filling into the tart shell and spread it evenly.
For Garnish
Garnish it off with some white choco chips and silver sugar ball sprinkle, your tart is ready to be served!
  • For a no bake tart, refrigeration is always very important.
  • Always cover your tart with cling wrap or a plate to make sure the taste of the tart is not compromised.
  • Whenever you are making a no bake tart, filling it with a thick and a stable filling is always a good.
Manisha Mishra
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