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Mango Curd Tart Recipe

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This Mango Curd Tart is a tropical dessert featuring a buttery tart shell filled with silky, tangy-sweet mango curd. It’s a vibrant and refreshing treat perfect for summer gatherings or any occasion that calls for a fruity delight.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup (1 stick) unsalted butter, cold and cubed
  • 1 egg yolk
  • 1–2 tablespoons cold water
  • 1 1/2 cups fresh ripe mangoes, pureed (or mango puree)
  • 1/2 cup granulated sugar
  • 4 egg yolks
  • 1 tablespoon cornstarch
  • 2 tablespoons lemon juice
  • 3 tablespoons unsalted butter (for curd)

Instructions

  1. In a bowl, mix all-purpose flour and powdered sugar. Cut in cold, cubed butter until the mixture resembles breadcrumbs.
  2. Add the egg yolk and cold water, mixing until a dough forms. Wrap the dough and chill for 30 minutes.
  3. Roll out the chilled dough and press it into a tart pan. Trim the edges and prick the base with a fork.
  4. Blind bake the tart shell at 350°F (175°C) for 15 minutes using pie weights, then remove the weights and bake for another 10 minutes until golden. Let it cool.
  5. In a saucepan, combine mango puree, sugar, egg yolks, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes).
  6. Remove from heat and whisk in butter until smooth. Let the curd cool slightly.
  7. Pour the mango curd into the cooled tart shell and smooth the top. Chill for at least 2 hours to set.
  8. Serve chilled, optionally garnished with whipped cream or fresh mango slices.

Notes

  • Use sweet, ripe mangoes like Ataulfo or Alphonso for best flavor.
  • Strain the curd if it turns out lumpy for a smooth texture.
  • Make ahead and chill overnight for easier slicing and serving.
  • Store in the fridge for up to 4 days, covered.
  • Try variations like mini tartlets or graham cracker crust for a twist.

Nutrition

Find it online: https://cookedbymaya.com/mango-curd-tart-recipe/