Mango Tart with Custard Pudding

To make a mango tart with custard pudding from scratch, start by crushing 200 g of biscuits and mixing them with 100 g of melted butter to form the base. Press this mixture into a tart pan and refrigerate until set. For the custard, heat 500 mL of milk with 50 g of sugar, then mix 2 tablespoons of custard powder with a bit of cold milk to create a paste. Add this to the hot milk, stirring until thickened, then stir in 1 teaspoon of vanilla extract. Pour the custard over the biscuit base, top with sliced mangoes, and chill before serving.

This mango tart recipe is not inherently gluten-free due to the use of biscuits. However, you can easily make it gluten-free by substituting regular biscuits with gluten-free biscuits. Ensure that all other ingredients, like custard powder and vanilla extract, are also gluten-free to maintain dietary compatibility.

If you don't have custard powder on hand, you can substitute it with cornstarch mixed with a bit of sugar and vanilla extract. Use about 2 tablespoons of cornstarch and add a teaspoon of vanilla to mimic the flavor and texture of custard powder in your mango tart.

To store the mango tart with custard pudding, cover it with plastic wrap or place it in an airtight container and keep it in the refrigerator. It’s best enjoyed within 2-3 days for optimal freshness, as the mango slices may start to brown over time.

Mango tart pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for added creaminess. You can also serve it with a light fruit salad or a refreshing mint tea to complement the tropical flavors of the tart.