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🌿 The Featured Table

Mango Cardamom Tartlets with Honey Whipped Cream & Summer Fruit

There’s something joyful about building your own perfect bite. This week at The Featured Table, we’re leaning into summer’s golden light with delicate mango tartlets infused with cardamom and topped at the table with a cloud of honey-sweetened whipped cream and the juiciest seasonal fruit.

We made the tarts mini—perfectly portioned and beautifully simple to serve. Set them out alongside bowls of raspberries, cherries, sliced apricots, and mango, plus a swirl of whipped cream scented with wildflower honey. It’s sunshine on a plate, and every guest gets to create their own version.

These are the desserts that disappear in a heartbeat.

🥭 Mango & Cardamom Tartlets

Makes 4 mini tarts or one 9-inch tart

For the Shortbread Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • Pinch of salt
  • 1–2 tbsp cold water, if needed

Instructions:

  1. In a food processor, pulse together the flour, powdered sugar, and salt.
  2. Add the butter and pulse until the mixture resembles coarse crumbs. Add water a tablespoon at a time if needed, just until the dough holds together when pressed.
  3. Press evenly into 4 mini tart pans (or one 9-inch tart pan). Prick the bottoms with a fork. Chill for 30 minutes.
  4. Bake at 350°F for 12–14 minutes, until lightly golden. Let cool.

For the Mango Custard:

  • 2 cups frozen mango chunks, thawed
  • 1/4 cup sugar
  • 3 egg yolks
  • 1 whole egg
  • 1/4 cup heavy cream
  • 1/2 tsp ground cardamom
  • 1 tsp vanilla extract
  • Pinch of salt
  • Juice of ½ lime (optional, for brightness) – note I actually used the juice of a whole lime because I prefer things a little more tart and sweet.

Instructions:

  1. Blend mango chunks until completely smooth. Set aside.
  2. In a mixing bowl, whisk together egg yolks, whole egg, sugar, cream, cardamom, vanilla, salt, and lime juice (if using).
  3. Stir in the mango puree until fully combined.
  4. Pour into cooled crusts. Bake at 325°F for 20–25 minutes (for mini tarts) or 30–35 minutes (for a full tart), until just set with a slight wobble in the center.
  5. Cool, then chill at least 2 hours before serving.

🍯 Honey Whipped Cream

  • 1 cup heavy cream
  • 2–3 tbsp honey (to taste)

Instructions:

  1. In a chilled bowl, whip the cream until soft peaks form.
  2. Add honey and continue whipping to medium peaks.
  3. Spoon into a serving bowl and chill until ready to serve.

🍒 To Serve:

Arrange small bowls of:

  • Raspberries
  • Cherries, pitted
  • Sliced apricots
  • Sliced fresh mango
  • Honey whipped cream

Let everyone build their own tart with the toppings they love. It’s beautiful, interactive, and a celebration of the season’s best flavors.

đź–¤ Style Notes from the Table

We love setting this scene with our Seraphim Artemis napkins. The rich cranberry tones are a perfect complement to the deep reds of summer fruit and bring a grounded, elegant pop to the table. Pair with vintage gold forks and soft linen runners for a look that feels timeless and fresh.

This dessert is the kind that lingers in memory—ripe with flavor, relaxed in spirit, and just the thing to savor under June skies.

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