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With an entire summer’s worth of hostessing duties lined up, knowing how to whip up the perfect dessert is crucial. On a hot summery day, what could be better than an appetizing fruit dish? Our contributor, Tessa of Style Sweet, is here today to share her recipe for tropical fruit tarts.  Topped with fresh fruit – kiwis, strawberries, and mangoes, oh my! – these tarts are just the light dessert that the doctor ordered. Here’s what Tessa has to say:

“It’s officially summer and we are craving juicy fruit and refreshing desserts. We’ve shelved our decadent chocolate and spiced recipes for the season and have been gravitating towards more frozen and tropical treats. Fruit tarts are the perfect summer dessert.  Fill buttery tart shells with your choice of custard or cream and top with your favorite seasonal fruit. Mix and match the flavors to serve at your next brunch, picnic, or summer BBQ.

The flavors of the tropical fruit tart are particularly enticing. Tangy star fruit, ripe mango, red berries, sweet kiwi, and a sprinkling of passionfruit are all piled high on rich mango cream.  One bite and you’ll be transported to your own island getaway.  Can you feel the sea breeze in your hair and sand beneath your toes yet?”






— 1 pre-baked sweet tart shell

— 1 1/2 cups mango puree or juice

— 1/3 cup + 2 teaspoons granulated sugar

— 3 egg yolks

— 4 tablespoons + 2 teaspoons corn starch

— 4 1/2 teaspoons unsalted butter, diced

— 1 teaspoon vanilla bean paste

— 3/4 cup heavy whipping cream

— 1 tablespoon sugar

— 2 large kiwis

— 2 star fruit

— 1 large ripe mango

— 6-8 small strawberries

— 1 passionfruit


1. Place the mango puree in a medium sauce pan over medium-low heat.  Bring to a simmer.
2. Meanwhile, whisk together the sugar, egg yolks and cornstarch in a heat-safe bowl.
3. Once the mango begins to simmer, temper half into the egg mixture.  Combine the remaining half and whisk all together.
4. Transfer custard mixture back to the sauce pan and heat over medium-low heat.  Continue to stir until mixture thickens, about 5 minutes.
5. Stain back into a mixing bowl and whisk in the butter and vanilla bean paste until everything is combined.
6. Cover with plastic wrap, pressing the plastic directly on top of the custard.  Refrigerate until cool and thickened.
7. Once the mango custard is cooled, make the whipped cream.
8. Whisk together the heavy cream and tablespoon of sugar with an electric mixer.  Mix until medium peaks.
9. Carefully fold together the mango custard and whipped cream.
10. Fill tart shell with mango cream.
11. Slice fruit and place on top of the cream.
12. Cover with plastic and refrigerate until ready to serve.


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