Mango and Pitahaya Fruit Tart
30 MIN
25 MIN
3 H

Mango and Pitahaya Fruit Tart



  • 1 1/4 cups (310 ml) unbleached all-purpose flour
  • 3 tablespoons (45 ml) sugar
  • A pinch of salt
  • 1/2 cup (125 ml) cold unsalted butter, diced
  • 1 egg
  • 1 tablespoon (15 ml) ice water, approximately

    Pastry Cream

  • 1 vanilla bean
  • 1 1/2 cups (375 ml) milk
  • 1/2 cup (125 ml) sugar
  • 1/4 cup (60 ml) unbleached all-purpose flour
  • 1 egg


  • 1 ripe mango
  • 1 pitahaya
  • 1/4 cup (60 ml) apricot jelly, melted



  1. In the bowl of a food processor, combine the flour, sugar, and salt. Add the butter and pulse for a few seconds at a time, until the butter is size of peas. Add the egg and water. Pulse again until the dough just begins to form. Add water, if needed. Remove the dough from the food processor and form a disc with your hands.
  2. On a floured surface, roll out the dough and fit into a 23-cm (9-inch) pie plate with a removable bottom and 4-cm (1 ½-inch) high sides. Prick the dough at several places with a fork. Refrigerate for 30 minutes.
  3. With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
  4. Bake for about 20 minutes or until the pastry is golden brown.
  5. Allow to cool.

Pastry Cream

  1. Split the vanilla bean in half lenghtwise. With the tip of a knife, remove the seeds.
  2. In a saucepan, gently heat the milk with the vanilla seeds and pod until the milk is hot.
  3. In another saucepan, off the heat, combine the sugar and flour. Whisk in the egg until smooth. Gradually whisk in the hot milk and vanilla. Bring to a boil over medium heat, whisking constantly, making sure to scrape the bottom and corners of the pan. Let simmer for 1 to 2 minutes over low heat. Remove the vanilla pod. If you are using vanilla extract, add it at this time.
  4. Place plastic wrap directly on the surface of the pastry cream. Let cool then refrigerate until completely chilled, about 2 hours.


  1. Peel the mango. Cut in half lengthwise along the pit and slice thinly lengthwise.
  2. Peel the pitahaya, taking care to leave the pink part that is just beneath the skin. Slice thinly lengthwise. Set aside.
  3. Spread the cooled pastry cream into the crust. Top with the fruit, alternating the mango and pitahaya slices on the pastry cream. If you have too much fruit, they are excellent in salads. Brush with the apricot jelly. Refrigerate for about 1 hour. Remove from the tart plate just before serving.


You can prepare the tart the day before.