Description
This Mango Curd Tart is a vibrant, tropical dessert featuring a crisp buttery crust filled with luscious, tangy mango curd. Perfect for brunches, celebrations, or fresh dessert cravings, it’s easy to make, refreshingly flavorful, and customizable for any occasion.
Ingredients
Scale
Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
- 2 to 3 tablespoons cold water
Mango Curd
- 2 ripe fresh mangoes, peeled and pureed (about 1 cup mango puree)
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tablespoons fresh lemon juice
- 4 tablespoons unsalted butter, cut into pieces
Instructions
- Prepare the Tart Shell: Mix flour, sugar, and salt in a bowl. Cut in chilled butter until mixture resembles coarse crumbs. Gradually add cold water until dough starts to come together. Form into a disk, wrap in plastic, and chill at least 30 minutes.
- Blind Bake the Crust: Roll out chilled dough on lightly floured surface and press into tart pan. Prick bottom with fork to prevent air bubbles. Line with parchment and fill with pie weights or dried beans. Bake at 350°F (175°C) for 15 minutes. Remove weights and parchment, bake another 10 minutes or until golden. Cool completely.
- Make the Mango Curd: In a heatproof bowl, whisk together mango puree, sugar, lemon juice, and eggs. Cook gently over a double boiler, stirring constantly until thickened to a silky custard. Remove from heat and stir in butter until smooth and glossy.
- Assemble the Tart: Pour mango curd into cooled tart shell, smoothing the top evenly. Refrigerate at least 4 hours or until curd is fully set and firm enough to slice.
- Serve and Enjoy: Remove tart from refrigerator once chilled. Garnish as desired and serve chilled for the best tropical experience.
Notes
- Use perfectly ripe mangoes for the sweetest flavor and smoothest texture.
- Stir constantly over gentle heat when thickening the curd to avoid curdling.
- Chill the dough well to prevent shrinking and maintain crispness.
- Do not skip blind baking to avoid a soggy crust.
- Cover the tart during storage to prevent drying or absorption of fridge odors.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
Keywords: mango curd tart, tropical dessert, mango tart, fruit tart, summer dessert, creamy dessert