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Photo of Juicy mango and passionfruit tart by WW

Juicy mango and passionfruit tart

Total Time
1 hr 25 min
55 min
30 min
Sweet passionfruit custard tart topped with fresh mango and raspberries is a summery dessert you must save room for.


Plain flour

1½ cup(s), (225g)

Reduced fat oil spread

125 g

Granulated stevia sweetener

120 g, granulated

Egg yolk

1 medium

Vanilla bean paste

1 tsp

Custard powder

cup(s), (40g)

Skim milk

2¼ cup(s)


¼ cup(s), pulp


588 g, (2 large mangos) cheeks removed, thinly sliced

Fresh raspberries

65 g, to decorate


  1. Using a food processor, process flour, spread and 2 tablespoons of the stevia until mixture resembles fine breadcrumbs. Add egg yolk and 1 tablespoon chilled water. Process until dough just comes together, adding more chilled water if necessary. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover and chill for 30 minutes.
  2. Preheat oven to 180°C. Lightly spray a 2cm-deep, 12.5cm x 35cm (base-measurement) rectangular loose-based tart tin with oil. Roll out pastry between 2 sheets of baking paper until 5mm thick. Line tin with pastry. Trim excess. Chill for 10 minutes.
  3. Place tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10-15 minutes or until edges are light golden. Remove weights or rice and paper. Bake for 10-12 minutes or until base is golden. Set aside to cool.
  4. Meanwhile, whisk vanilla bean paste, custard powder, ¼ cup (60ml) milk and remaining stevia in a medium saucepan. Gradually add remaining milk, whisking constantly, until smooth. Heat pan over medium heat. Cook, whisking, for 5-7 minutes or until mixture boils and thickens. Transfer to a heatproof bowl and stir in pulp. Cover surface with plastic wrap. Set aside to cool. Chill for 1 hour.
  5. Spread custard over base of pastry case. Arrange mango slices on top and scatter with raspberries.


TIP: You’ll need 3-4 passionfruit. Simply cut in half and scoop out the seeds. Get ahead by making the shell up to 1 day ahead. Once cooled, store in an airtight container. You can make the custard 2 days ahead. Store chilled in an airtight container. Assemble 1-2 hours before serving.