Craving something sweet, flaky, and perfectly golden? Say hello to Mango Coconut Jelly Puff Pastry Tarts, made irresistibly special with Oi Boba Coconut Jelly – Mango Flavor!
Each tart features buttery, crisp pastry filled with creamy goodness and chewy bits of mango coconut jelly for that extra pop of flavor and texture. Easy to make, elegant to serve, and absolutely delicious, it’s a bite-sized treat that tastes just as good as it looks.
Why You’ll Love These Mango Coconut Jelly Puff Pastry Tarts
- Flaky Meets Creamy: Buttery, golden puff pastry filled with smooth cream cheese — it’s the perfect base for a dessert that melts in your mouth.
- A Fun, Fruity Twist: The Oi Boba Coconut Jelly – Mango Flavor adds chewy, juicy bits that bring a burst of sweetness and tropical charm to every bite.
- Easy Yet Impressive: These tarts look bakery-perfect but are surprisingly simple to make, no fancy tools needed!
- Perfect for Any Occasion: Whether it’s a weekend treat, a café-style dessert for guests, or a sweet afternoon pick-me-up, these puff pastry tarts always steal the show.
Ingredients You'll Need
For the tarts:
- 250 g puff pastry (1 sheet, thawed)
- 100 g cream cheese (softened)
- 30 g granulated sugar
- 2.5 ml vanilla extract
- 50 g beaten egg (for egg wash)
-
80 g Oi Boba Mango Coconut Jelly
For the glaze:
- 30 g apricot jam or honey (warmed)
- 20 g Oi Boba Mango Coconut Jelly (for garnish)
Optional topping:
- Toasted coconut flakes for garnish
How to Make Mango Coconut Jelly Puff Pastry Tarts at Home
- Prep the base: Preheat your oven to 190°C. Line a baking tray with parchment paper. Cut the puff pastry into 6 equal rectangles (about 10×8 cm each). Lightly score a smaller rectangle inside each piece, leaving a 1 cm border to create that puffed edge.
- Make the filling: Mix cream cheese, sugar, and vanilla extract in a bowl until smooth and creamy. Spread a thin layer of this mixture inside the scored area of each pastry rectangle.
- Add the star ingredient: Whisk in the eggs, one at a time, followed by the vanilla extract, heavy cream, and a touch of flour. Mix until everything’s well combined and luscious.
- Star of the Show: Spoon the Oi Boba Mango Coconut Jelly evenly over the cream cheese layer.
- Bake to Perfection: Brush the pastry edges with the beaten egg for a glossy finish. Bake for 22–25 minutes, or until puffed and golden brown.
- Glaze & finish: Once baked, brush the tops lightly with apricot jam or honey for shine. Add a few extra pieces of Oi Boba Mango Coconut Jelly for a bright, chewy garnish.
Pro Tips for the Perfect Puff Pastry Tarts
- Keep It Cold: Always work with chilled puff pastry. Cold dough gives you that perfect, flaky rise.
- Don’t Overfill: A little cream cheese and jelly go a long way; too much filling can make the pastry soggy.
- Golden Finish: For that bakery-style shine, brush the edges with egg wash before baking and a touch of glaze after.
- Best Served Fresh: Enjoy your tarts warm or at room temperature for the ideal crisp-meets-creamy bite.
