Mango Passionfruit Cream Tart

Name: Mango Passionfruit Cream Tart
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Asian Fusion
Ingredients: 1½ cups, crushed (200 g) shortbread cookies, such as Stella D'oro, finely crushed into coarse crumbs; some small chunks are fine; ¼ cup (55 g) unsalted butter, melted and cooled slightly; 1 tablespoon (12 g) granulated sugar; pinch (1 g) fine sea salt; 1½ cups (360 ml) heavy cream, cold, with bowl and beaters also chilled; 8 oz (225 g) mascarpone cheese, room temperature; ⅓ cup (40 g) powdered sugar; ⅓ cup (80 ml) fresh passionfruit pulp, pulp and seeds scooped from fresh passion fruits (about 4–5 fruits); ½ teaspoon (2½ ml) vanilla extract; 2 (600 g) ripe mangoes, peeled, pitted, and sliced about 1/4 inch (6 mm) thick; 2 (150 g) fresh passion fruits, halved, for juice and pulp; 1 tablespoon (20 ml) honey (optional); fresh mint leaves or edible flowers, optional for final garnish (optional)

From the MyKitchenBank Kitchen

This elegant no-bake tropical tart features a buttery shortbread crust topped with a silky passionfruit cream filling made from mascarpone and whipped cream infused with fresh passion fruit pulp. It's crowned with fresh mango slices and drizzled with passion fruit juice, creating a beautiful contrast of creamy, tart, and fruity flavors. Perfect for warm-weather entertaining—no oven required, just chill and assemble.

Prep: 30 min
Cook: —
Wait: 4 hr 30 min
Total: 5 hr
Makes: One 9-inch tart (8 slices)

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Ingredients

8 servings

For the No-Bake Shortbread Crust
1½ cups, crushed (200 g) shortbread cookies, such as Stella D'oro, finely crushed into coarse crumbs; some small chunks are fine
¼ cup (55 g) unsalted butter, melted and cooled slightly
1 tablespoon (12 g) granulated sugar
pinch (1 g) fine sea salt
For the Passionfruit Cream Filling
1½ cups (360 ml) heavy cream, cold, with bowl and beaters also chilled
8 oz (225 g) mascarpone cheese, room temperature
⅓ cup (40 g) powdered sugar
⅓ cup (80 ml) fresh passionfruit pulp, pulp and seeds scooped from fresh passion fruits (about 4–5 fruits)
½ teaspoon (2.5 ml) vanilla extract
For Assembly & Topping
2 (600 g) ripe mangoes, peeled, pitted, and sliced about 1/4 inch (6 mm) thick
2 (150 g) fresh passion fruits, halved, for juice and pulp
1 tablespoon (20 ml) honey (optional)
fresh mint leaves or edible flowers, optional for final garnish (optional)

Equipment (7)

9-inch (23 cm) tart pan with removable bottom
Food processor or large plastic bag and rolling pin
3 large mixing bowls
Electric mixer with chilled beaters or balloon whisk
Offset spatula or back of a spoon
Chef's knife
Measuring cups and measuring spoons

Steps

Before you start

Remove mascarpone from the refrigerator 30 minutes before making the filling
Chill your mixing bowl and beaters before whipping the cream
Select ripe passion fruits that feel heavy for their size with wrinkled skin
Choose firm, ripe mangoes (avoid very soft ones) for clean slicing
Read the recipe carefully; the 4-hour chill is essential and not optional

1
Make the No-Bake Shortbread Crust
- Place shortbread cookies in a food processor and pulse until finely crushed (some small chunks are fine—avoid making dust).
- Transfer to a bowl.
- Pour melted butter over the crumbs, add sugar and salt, and stir until evenly combined and the mixture resembles wet sand.
- Pour the mixture into a 9-inch tart pan with a removable bottom.
- Using the bottom of a measuring cup or your fingertips, press the mixture firmly and evenly across the bottom and up the sides of the pan, creating an even 1/4-inch-thick layer.
- Refrigerate while you prepare the filling.
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Ready when: Crust is evenly pressed and firmly packed into the pan
Tip: Don't overprocess the cookies; small chunks give better texture than fine powder
2
Make the Passionfruit Cream Filling
- In a chilled bowl with chilled beaters, whip cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes.
- In a separate bowl, gently stir together room-temperature mascarpone and powdered sugar, mixing just until smooth with no lumps remaining.
- Fold the vanilla extract and passionfruit pulp (with seeds) into the mascarpone mixture until just combined.
- Gently fold the whipped cream into the passionfruit mascarpone in two additions, being careful not to deflate the whipped cream.
- The filling should be light, fluffy, and evenly pale yellow with dark specks from the passion fruit seeds.
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Ready when: Filling is light, fluffy, and evenly combined with no streaks of mascarpone or whipped cream
Tip: Fold gently to keep the cream airy; aggressive mixing will deflate the whipped cream and make the tart dense
3
Assemble and Chill the Tart
- Spread the passionfruit cream filling evenly into the chilled shortbread crust using an offset spatula or the back of a spoon.
- Smooth the top and create gentle swirls if desired.
- Refrigerate uncovered for at least 4 hours, or until the filling is completely set and firm to the touch—it will take on a pale yellow hue and hold its shape when pressed gently.
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Ready when: Filling is completely set and firm to the touch
Tip: Don't skip the 4-hour chill; the filling must be fully set before topping with fresh fruit
4
Prepare and Top with Fresh Mango
- While the tart is chilling (or about 30 minutes before serving), peel the mangoes by cutting off the top and bottom, then sliding a sharp knife down the sides to remove the skin.
- Slice the fruit away from the large flat pit using a chef's knife.
- Slice the mango into thin, even slices about 1/4 inch (6 mm) thick.
- Arrange the mango slices on top of the set cream filling in overlapping rows, starting from one edge and working across.
- Halve the passion fruits and spoon the juice and pulp (with seeds) over the mango slices.
- If desired, drizzle with a small amount of honey for extra shine and sweetness.
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Ready when: Mango slices are arranged in neat, overlapping rows and passion fruit juice is evenly distributed
Tip: Choose ripe but firm mangoes and slice just before assembling so they don't oxidize or soften
5
Final Chill and Serve
- Return the tart to the refrigerator for at least 30 minutes to allow flavors to meld and make slicing easier.
- Remove from the refrigerator 10 minutes before serving so the tart is cold but not ice-cold.
- Just before serving, if desired, garnish with fresh mint leaves or edible flowers for an elegant final touch.
- To serve, run a warm, damp knife along the edge of the tart pan to loosen it, then remove the sides.
- For clean slices, wipe the knife between each cut.
- Each slice should have a layer of shortbread crust, creamy passionfruit filling, and fresh mango on top.
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Ready when: Tart slices cleanly with sharp lines between layers
Tip: A warm knife is essential for clean slices; dip the knife in hot water and wipe it before each cut

Good to know

Tips

To test if passion fruits are ripe, they should feel heavy for their size with slightly wrinkled skin; glossy, smooth skin indicates they're not yet ripe
If fresh passion fruit is unavailable, frozen passion fruit pulp or concentrate (available at specialty markets or online) works beautifully—no fresh fruits required
The filling must be whipped cream–based to stay light and fluffy; don't substitute with heavier creams like crème fraîche or Greek yogurt, as the texture will suffer
Make this tart up to 4 hours before serving for best flavor and texture; the passionfruit cream can be made 6 hours ahead and kept refrigerated until assembly

Make ahead

The shortbread crust can be made and pressed into the pan 1 day ahead, covered with plastic wrap, and stored in the refrigerator. The passionfruit cream filling can be made up to 6 hours ahead and kept in an airtight container in the refrigerator. Assemble the tart with mango and passion fruit topping no more than 4 hours before serving to keep the fruit fresh and prevent the crust from softening too much. The tart is best served the same day it's assembled.

Storage & reheating

Store the finished tart in the refrigerator, lightly covered with plastic wrap, for up to 3 days. The tart does not freeze well due to the cream filling and fresh fruit. Serve directly from the refrigerator; do not reheat. If made ahead, keep the mango and passion fruit topping separate and add them just before serving for best freshness and texture.

Substitutions

fresh passionfruit pulp → Frozen passion fruit pulp or passion fruit concentrate. Use the same amount; thaw frozen pulp before mixing. Fresh offers more intensity, but frozen is equally delicious and more accessible
mascarpone cheese → Cream cheese, softened. Use equal weight (225 g / 8 oz); the filling will be slightly less rich and more tangy but still excellent
shortbread cookies, such as Stella D'oro → Digestive biscuits, vanilla wafers, or Hobnobs. Crush and press the same way using equal weight; the crust will have a slightly different flavor but will work beautifully
ripe mangoes → Fresh pineapple, dragon fruit, papaya, or lychee. Slice and arrange similarly; the tart will have a different tropical flavor profile but equal visual appeal