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Mango Curd Tart Recipe

Mango Curd Tart Recipe

This Mango Curd Tart features a crisp, buttery crust paired with a smooth, tangy mango curd filling. It’s a bright, refreshing dessert that’s easy to make at home and perfect for summer parties or special occasions. With its tropical flavor and elegant presentation, this tart brings sunshine to your table in every bite.

  • Total Time: 5 hours (including chilling)
  • Yield: 8 servings 1x

Ingredients

Scale

For the Tart Crust

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 2–3 tablespoons cold water

For the Mango Curd Filling

  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 1 cup fresh mango puree
  • 2 tablespoons fresh lemon juice
  • Pinch of salt
  • 1 teaspoon gelatin (optional), dissolved in 2 tablespoons warm water

Instructions

  1. Prepare the Tart Crust: Combine all-purpose flour, salt, and sugar in a bowl. Cut in cold unsalted butter until the mixture resembles coarse crumbs. Gradually add cold water to bring the dough together, being careful not to overwork it. Shape the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
  2. Blind Bake the Crust: Roll out the chilled dough to fit your tart pan evenly. Press the dough into the pan and prick the base with a fork to prevent puffing. Line with parchment paper and fill with pie weights or dried beans. Bake at 350°F (175°C) for 15 minutes. Remove the weights and bake for an additional 10 minutes until golden brown.
  3. Make the Mango Curd Filling: In a saucepan over low heat, whisk together egg yolks, granulated sugar, fresh mango puree, lemon juice, and salt. Stir continuously until the mixture thickens to a custard-like consistency. If using gelatin, stir dissolved gelatin into the curd immediately after removing from heat to help it set firmer.
  4. Assemble the Tart: Pour the hot mango curd into the baked crust and smooth the surface with a spatula. Let the tart cool at room temperature for about an hour, then transfer to the refrigerator to set completely for at least 4 hours or overnight.
  5. Serve and Enjoy: Once set, carefully remove the tart from the pan, slice, and serve as is or with garnishes such as fresh mango slices, toasted coconut flakes, or a dollop of whipped cream.

Notes

  • Use ripe mangoes for the sweetest, most flavorful curd.
  • Stir the mango curd slowly to avoid scrambling the eggs and achieve a smooth texture.
  • Chill the crust dough thoroughly to prevent shrinking and promote flakiness.
  • Use pie weights when blind baking to maintain the crust’s shape.
  • Adjust sugar based on the sweetness of your mangoes for balanced flavor.
  • You can prepare and blind bake the crust a day ahead for convenience.
  • Author: Lina
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/8th of tart)
  • Calories: 280 kcal
  • Sugar: 22 g
  • Sodium: 150 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 125 mg

Keywords: mango tart, mango curd, tropical dessert, summer dessert, baked tart, mango recipe