No Bake Mango Custard Tart

No Bake Mango Custard Tart - Plattershare - Recipes, food stories and food lovers
Tart is basically a baked dish consist of filling of fruits, custards, egg or meat over a pastry base. It originated in France and has spread to other countries over the years. Here I have tried a no bake version using Nutri Choice Crackers, filled with fresh mango pulp, hung curd and custard mixture.
4.50 from 2 votes
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Prep Time7 hours 30 minutes
Cook Time20 minutes
Total Time7 hours 50 minutes
Recipe Cuisine Type: French
Recipe Taste: Sweet
Servings 8


  • 1 cup Nutri Choice Cracker / Graham Crackers For Crust €“ 1 ½ -2 Cups for tart nutri choice cracker graham crackers for crust â
  • 8 - Mango Puree thick– tbsp. (alphonso mango)
  • 2 tbsp Butter â
  • 1/2 cup Sugar â
  • 1 tbsp Castor Sugar for crust â
  • 3/4 tbsp Gelatin veg powder â
  • 6 tbsp Hung Curd â
  • to tbsp Gelatin or water water â bloom
  • 1 tbsp Custard Powder for â vanilla custard â
  • 1 tbsp Sugar â
  • 1 cup Warm Milk â â¾th
  • 1 cup Garnishing or mango for sliced mango â
  • 2 tbsp Chocolate Syrup â


  • In a blender take Nutri Choice Crackers 15-16 no’s and blend into a fine crumb mixture.
  • In a bowl take fine crumbs, add Butter and castor sugar, stir until well combined.
  • Press the crumb mixture using the palm into a 4-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 15-20 minutes to firm up.
  • In a Bowl take mango Puree, hung curd beat the mixture using hand mixer or whisk it until smooth. Keep aside.
  • For Custard, in a pan mix vanilla flavored custard powder into milk. Boil it. Add sugar and mix well. Boil till sugar melts completely. Let mixture thickens slightly. Cool it.
  • In a sauce pan take water, add gelatin. Let it bloom.
  • Once bloomed, add sugar and keep the pan on gas stove on low flame till sugar melts.
  • Add Mango puree and hung curd mixture. Whisk thoroughly until mixture well incorporated.
  • Pour the filling into the crust immediately; smooth the top with a rubber spatula. Keep aside for 10-15 minutes
  • Now pour custard mixture all over the top. Cover with plastic wrap, and refrigerate until firm, 6-7 hours.
  • Serve topped with sliced mango or chocolate syrup.

Recipe Notes

Mango Pulp should be fresh and sweet

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4.50 from 2 votes

sujata hande
sujata hande

Masters in ITM, Buyer by profession, love to explore new places and food. Passionate cook, blogger, try to experiment with various cuisines.

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