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Mango Tart with Whisky Custard & Brie

omgfoodmalta
4 min read

Updated: 1 day ago

Mango Tart with Whiskey Custard and Brie is a decadent, must-try dessert that blends bold fruit, booze, and creamy cheese flavours.


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A hand pours custard over mango tart on a plate. Text: "Mango Tart with Whisky Custard & Brie" on a brown background, evoking elegance.

The Unexpected Combo That Stole Our Dessert Table


Let me set the scene: it's a lazy Saturday afternoon. You've got a couple of juicy mangoes on the counter, a forgotten bottle of whisky from Christmas, and half a round of Brie that didn't make it onto last night's cheeseboard. What do you do? You make a Mango Tart with Whisky Custard & Brie.


Hand with green nails holds a fork, ready to eat creamy apple tart on a white plate; tart and cream in background, set on rustic table.

Before you click away thinking I've lost my culinary mind, hear me out. This is no ordinary dessert. It's a warm hug of tropical sweetness, boozy richness, and savoury decadence.


Think creamy whisky custard nestled in a golden shortcrust base, topped with lush mango slices and soft, melty Brie. It's a little fancy, flirty, and 100% unforgettable.


Cheese on a plate, honey jar with dipper, glass of whiskey, and oranges on a wooden table. Pink flowers in the background.

What is Mango Tart with Whisky Custard & Brie?


Good question. It's a modern twist on the classic fruit tart with some grown-up flair. Instead of just fruit and cream, this tart brings together:


  • A buttery shortcrust pastry

  • Silky whisky-spiked custard

  • Sweet mango slices

  • Creamy, earthy Brie cheese

  • A final flourish of honey


Cheese slices on a dark plate with a pink fabric background. A bottle and fruit are blurred in the background, creating a cozy mood.

It balances sweet and savoury, soft and crisp, fruit and dairy. It's the kind of dessert you whip up to impress dinner guests or treat yourself to something unexpected.


A hand pours whisky sauce over Mango Tart on a plate. Pink flowers and a wood board in the blurred background enhance the cozy setting.

Why You Should Try This Dessert


You'll love this if you're into bold flavour combos (like salted caramel or figs with blue cheese). Mango and Brie might sound unusual, but they work together like magic. The Brie adds depth, the mango keeps it light, and the custard ties it all together with a whisper of whisky.


Plus, it's:

  • Perfect for dinner parties

  • Surprisingly easy to make

  • Customisable (you can swap mango for peach or nectarine)

  • Just as delicious served warm or cold


So, prepare you shopping list and let's dive into the recipe.


Slice of Mango Tart with cream on a plate beside a fork. A larger pie is in the background on a wooden board. Soft, warm lighting.

FAQs: Mango Tart with Whisky Custard & Brie


Can I make it ahead?

Absolutely! It keeps well in the fridge for up to 2 days. Just add the honey before serving.


What can I use instead of Brie?

Camembert works beautifully. Or skip the cheese altogether if you prefer a more traditional tart.


Is the whisky flavour strong?

Nope. It's subtle, warm, and balances the sweetness. If you're whisky-shy, reduce to 1 tbsp.


Hand with green nails takes a forkful of creamy Mango Tart from a white plate, wooden table, blurred blossoms and pie in the background.


Final Thoughts


This Mango Tart with Whiskey Custard and Brie isn't just dessert—it's a statement. It's the kind of dish that makes people go, "Wait... what's in this?!" followed by a blissful silence as they go in for a second bite.


So, next time you're feeling adventurous, give this a go. You'll never look at mangoes—or whisky—the same way again.


Hand pouring golden sauce over dessert on a white plate. Background features a pie on a wooden board and pink flowers. Cozy setting.


How to Make Mango Tart with Whisky Custard & Brie


Ingredients


For the shortcrust pastry:


  • 200g plain flour

  • 100g unsalted butter, cold and cubed

  • 2 tbsp icing sugar

  • 1 egg yolk

  • 1–2 tbsp cold water


For the whisky custard:


  • 250ml whole milk

  • 100ml double cream

  • 3 egg yolks

  • 60g caster sugar

  • 1 tbsp cornflour

  • 2 tbsp whisky (like Hibiki or your favourite brand)


For the filling:


  • 2 ripe mangoes, peeled and sliced

  • 100g Brie, thinly sliced


Optional topping:


  • Runny honey, to drizzle


Step-by-Step Instructions


1. Make the Shortcrust Base


  1. Rub the flour and butter in a large bowl until it resembles breadcrumbs.

  2. Stir in the icing sugar.

  3. Add the egg yolk and a tablespoon of cold water. Mix gently until it forms a dough.

  4. Wrap in cling film and chill in the fridge for 30 minutes.

  5. Roll out the pastry and line a 23cm tart tin. Prick the base with a fork, then chill again for 15 minutes.

  6. Preheat the oven to 180°C (160°C fan). Using baking beans, blind bake the pastry for 15 minutes, then remove the beans and bake for another 10 minutes until golden. Let it cool.


2. Prepare the Whisky Custard


  1. In a saucepan, gently heat the milk and cream until just steaming.

  2. Whisk together the egg yolks, sugar, and cornflour in a bowl.

  3. Slowly pour the hot milk mixture into the eggs while whisking continuously.

  4. Return the mixture to the pan and cook on low, stirring constantly, until thickened (about 5 minutes).

  5. Remove from heat and stir in the whisky. Let cool slightly.


3. Assemble the Tart


  1. Pour the cooled custard into the tart shell.

  2. Arrange the mango slices over the top in a spiral or fan pattern.

  3. Dot with slices of Brie (don't be shy).

  4. Bake at 160°C for 5 minutes if you want the Brie melty. For a chilled version, serve it as is.


4. Finishing Touches


Drizzle with honey before serving, and prepare for a flavour explosion.




 

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