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Mango and Banana Tart Recipe

Mango and Banana Tart
Enter the world of plant-based ingredients and indulge in this sweet and fruity tart.

This Mango and Banana Tart recipe provides a taste of the Certificate in Plant-Based Pâtisserie course, delivered in collaboration between and .

Makes: 1 tart
Preparation time: 1 hour 30 minutes, plus chilling and resting
Cooking time: 30 minutes

Total time: 2 hours, plus chilling and resting


Sweet Pastry
  • 120g plain flour, sifted
  • 45g icing sugar, sifted
  • 20g ground almonds
  • 60g vegan butter, cubed, plus extra for greasing
  • Pinch of salt
  • 13g water
  • 1/2g teaspoon vanilla extract
  • zest of 1/2 lemon
Mango Pastry Cream
  • 50g water
  • 30g kuzu (kudzu) thickener
  • 250g mango purée
Neutral Glaze
  • 110g water
  • 60g caster sugar
  • 7g pectin NH
  • 10g lemon juice
  • 20g cocoa butter, melted
  • 3 bananas
  • 10g lemon juice
  • 1 mango
  • 1 passionfruit


Sweet Pastry

Preheat the oven to 165°C fan. Put the flour, icing sugar, ground almonds, vegan butter and salt into the bowl of a freestanding mixer fitted with a beater attachment and mix on low speed until sandy in texture. Add the water, vanilla extract and lemon zest and mix until a dough forms.

Fraiser the dough on a work surface, then put the dough onto a sheet of parchment paper and flatten. Place another sheet of parchment paper on top and roll to 4-5 mm thick. Refrigerate for at least 30 minutes or until firm.

Line a baking tray with parchment paper. Grease a 20 cm tart ring, then place onto the parchment paper and refrigerate.

Remove the dough from the refrigerator, peel away one side of parchment paper, then dust with flour and flip over. Remove the second piece of paper from the dough and dust with flour, then roll to 3-2 mm thickness.

Working quickly, line the tart ring with the dough, then trim the top edge to neaten. Prick several holes in the base and freeze.

Mango Pastry Cream

Pour the water into a pan, add the kuzu and whisk until dissolved. Add the mango purée, then bring to a boil over a medium heat and cook for 2 minutes, whisking continuously, until the pastry cream is elastic.

Pour the pastry cream onto a baking tray, cover with clingfilm and let cool.

Neutral Glaze

Pour the water into a pan and warm to 45 - 50°C.

Combine the pectin and sugar in a bowl. Whisk the pectin mixture into the warm water, then pour into a jug and blend with an immersion blender until combined.

Pour into a clean pan and gradually bring back to a boil while stirring continuously. As soon as the mixture comes to a boil, remove from the heat and stir in the lemon juice.


Remove the lined tart ring from the freezer and bake for 12 - 15 minutes, or until golden brown. Let cool, then brush with the cocoa butter and refrigerate.

Peel and cut the bananas into 4 mm slices and squeeze over the lemon juice.

Using a Parisian scoop, cut out spheres from the mango.

Scoop out the seeds from the passion fruit.

Whisk the mango pastry cream until smooth, then transfer to a piping bag fitted with a plain nozzle.

Pipe the pastry cream into the base of the cooled tart, then arrange the sliced bananas on top. Place the mango spheres on top, then scatter over clusters of passion fruit seeds.

Using a pastry brush, brush the neutral glaze over the fruit.

Chef Tips (optional)

Fraiser is a pastry technique which involves mixing the dough evenly by smearing it with the fleshy part of the palm of the hand on a work surface. This motion creates a smooth textured and homogenous dough.

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