Gluten-Free Mango Tart

A gluten-free shortcrust tart filled with mango crème pâtissière and finished with a fresh mango rose — no refined sugar, the fruit does the sweetening.

> Gluten-free, with no refined sugar. A crisp gluten-free shortcrust case filled with a mango crème pâtissière and finished with a fresh mango rose. The mango does the sweetening — the custard and pastry carry little or no added sugar.

Makes 1 medium tart (18–20cm tin) · blind-bake ~22 min · chill before serving

Ingredients

1. Gluten-free shortcrust pastry

• 150g Doves Farm FREEE plain flour
• 75g cold butter, cubed (or a dairy-free alternative)
• 1 egg yolk
• 1–2 tbsp cold water
• Pinch of salt
• Optional: ½ tsp vanilla paste
• Optional: 1–2 tsp sugar / monkfruit, or ½ tsp honey (only for a sweeter pastry — with mango, extra sweetness isn't really needed)

2. Mango crème pâtissière

• 150ml milk (full-fat goat milk works well; or a dairy-free alternative)
• 100ml A2 cream (or coconut milk/cream; more cream to milk gives a richer custard)
• 2 egg yolks
• 20g cornflour
• 1 vanilla pod, seeds scraped (or 1 tsp vanilla paste)
• 120–150g mango purée (fresh ripe mango, blended smooth)
• Optional: 1–2 tsp honey or monkfruit 1:1, to taste
• Optional: 15g butter, for gloss and richness

For a thicker custard, add an extra yolk or use whole eggs.

3. Mango topping

• 2–3 ripe mangoes, peeled
• 2–3 tbsp mango purée
• Optional: a squeeze of lime
• Optional: a tiny pinch of salt

Method

1. Gluten-free shortcrust pastry

1. Rub the butter into the flour with your fingertips until the mix looks like fine breadcrumbs.

2. Add the salt and optional vanilla/sweetener; mix briefly.

3. Stir in the egg yolk with a knife or fork.

4. Add the cold water slowly — 1 tbsp first, more only if needed — and bring together into a dough.

5. Flatten into a disc, wrap, and chill for at least 20–30 minutes.

6. Roll out (between baking paper if fragile) and press gently into the tart tin.

7. Chill the lined case again for 15–20 minutes before baking.

8. Prick the base with a fork, then line with baking paper and baking beans.

9. Blind-bake at 180°C fan / 200°C conventional: 12 minutes with the beans, then 8–10 minutes uncovered, until lightly golden and dry to the touch.

10. Cool completely — the case must be cold before filling.

2. Mango crème pâtissière

1. Warm the milk and scraped vanilla pod in a pan until steaming, not boiling.

2. In a bowl, whisk the egg yolks with the cornflour (and optional sweetener) until smooth.

3. Slowly pour the hot milk into the yolks, whisking constantly.

4. Return to the pan and cook over low-medium heat, whisking constantly, until thick.

5. Whisk in the mango purée.

6. Cook for another 1–2 minutes, whisking, until glossy and thick enough to hold its shape.

7. Optional: whisk in the butter at the end for a smoother, richer custard.

8. Transfer to a bowl, press cling film or baking paper onto the surface, and cool fully before filling.

3. Mango topping and assembly

1. Slice the mango into long, thin strips — the thinner the slices, the easier they bend into a rose.

2. Spoon the cooled custard into the cooled tart shell and smooth the top.

3. Build the mango rose: start at the outside edge, layering slices in overlapping circles, working inward.

4. For the centre, roll or fold a small slice, or spoon in a little mango purée.

5. Brush a thin layer of mango purée over the fruit for shine.

6. Chill for at least 1 hour so the custard firms and the tart slices cleanly.

Notes

Why these ingredients work:

• Doves Farm FREEE plain flour — works well for gluten-free shortcrust, but handle it gently as it has no gluten structure. Rolling between baking paper helps prevent cracking.
• Egg yolk in the pastry — adds richness, binds the gluten-free dough, and makes it less crumbly.
• No-sugar pastry — less crisp and less golden than a sweet pastry, so blind-bake it properly or it can taste floury.
• Milk — gives a lighter custard than pure cream, and doesn't overpower the mango.
• Cream — makes a richer crème pâtissière; vary the cream-to-milk ratio to change the richness.
• Cornflour — thickens the custard and helps stabilise the mango purée, which adds moisture.
• Egg yolks in the custard — richness, colour and flavour. For a thicker set, add an extra yolk or use whole eggs.
• Mango purée — natural sweetness, colour and flavour. Use very ripe mangoes; underripe mango tastes flat.
• Honey vs monkfruit — honey gives better depth of flavour; keep it minimal as mango is already sweet. Monkfruit adds sweetness but won't behave like sugar structurally.

Make ahead and storage

• Pastry case — can be made 1 day ahead.
• Custard — can be made 1 day ahead.
• Assembly — best done the same day.
• Mango topping — best added a few hours before serving.
• Keep chilled; best eaten within 24 hours once assembled. The mango softens and releases juice over time.

Serving ideas

Serve cold or lightly chilled (not frozen), with any of:

• Extra mango purée
• Coconut yoghurt
• Lime zest
• Toasted coconut flakes
• Passion fruit pulp
• A little whipped A2 cream or coconut cream

Gluten-free notes

The case uses gluten-free shortcrust — use a certified gluten-free plain flour. The rest of the tart (custard and mango) is naturally gluten-free.