Strawberry-Mango Tart

This refreshing dessert makes a pretty statement and won't weigh you down after a big meal.
Strawberry-Mango Tart

Recipe by Geoffrey Zakarian

Active TimeTotal TimeServings

20 minutes

1 hour



  • 1 cup plus 2 tbsp. flour

  • 6 tbsp. confectioners’ sugar

  • 1/2 tsp. salt

  • 1 stick butter, cut into small cubes

  • 6 tbsp. cream cheese, at room temperature

  • 3 tbsp. sugar

  • 3/4 tsp. vanilla extract

  • 1 large mango, peeled and sliced

  • 12 oz. strawberries, hulled and halved

  • Fresh basil leaves

  • Whipped cream


1. Preheat the oven to 375°. In a food processor, mix the flour, confectioners’ sugar, and salt. Pulse in the butter for 1 to 2 minutes until large clumps form. Transfer to a work surface; knead to form a ball. Press the dough into a 9-inch tart pan; pierce all over with a fork. Freeze until firm, about 15 minutes.

2. Bake the tart shell until the crust is golden, about 16 minutes. Place on a wire rack and let cool.

3. In a medium bowl, whisk the cream cheese, sugar, and vanilla; spread a thin layer into the tart shell. Top with the fruit. Refrigerate for up to 4 hours. Top with the basil. Serve with the whipped cream.