Mango Curd Tart Recipe
Introduction
This Mango Curd Tart combines a buttery, crisp crust with a smooth, tangy mango filling for a refreshing dessert. Perfect for warm weather or any time you want a tropical twist in your baking. It’s surprisingly simple to make and sure to impress.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter (cold, cubed)
- 1 large egg yolk
- 1–2 tablespoons cold water
- 1 cup fresh mango puree (about 2 ripe mangoes)
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter (cut into pieces)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour and powdered sugar. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
- Step 2: Stir in the egg yolk until combined. Add cold water, one tablespoon at a time, until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Step 3: On a lightly floured surface, roll out the dough to fit your tart pan. Press the dough into the pan, trim the edges, and prick the bottom with a fork to prevent bubbling.
- Step 4: Bake the crust for 15–20 minutes until lightly golden. Let it cool completely.
- Step 5: For the mango curd, whisk together mango puree, sugar, and eggs in a medium saucepan.
- Step 6: Cook over medium heat, stirring constantly, until thickened and coating the back of a spoon (about 8–10 minutes). Avoid boiling.
- Step 7: Remove from heat and stir in butter, lemon juice, and vanilla extract until smooth. Let cool slightly.
- Step 8: Pour the mango curd into the cooled tart shell and spread evenly.
- Step 9: Refrigerate the tart for at least 2 hours to set the curd.
- Step 10: Garnish with fresh mango slices, whipped cream, or mint leaves if desired. Slice and serve.
Tips & Variations
- Use frozen mango chunks thawed and pureed if fresh mangoes are out of season.
- For extra zest, add a teaspoon of finely grated lime zest to the mango curd.
- If you prefer a gluten-free crust, substitute the all-purpose flour with a gluten-free baking blend.
- Chilling the tart overnight enhances the flavor and texture of the curd.
Storage
Store the mango curd tart in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 3 days. Reheat is not recommended as it may soften the crust and affect the curd texture. Serve chilled for best results.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the tart crust ahead of time?
Yes, you can prepare the tart crust dough a day ahead and keep it refrigerated. Just bring it to room temperature before rolling out and baking.
What if my mango curd is too runny?
If the curd is too runny, it may need more cooking time. Return it to low heat and stir constantly until it thickens to the proper consistency. Make sure not to boil it.
PrintMango Curd Tart Recipe
This Mango Curd Tart features a buttery, crisp tart crust filled with a luscious and tangy homemade mango curd. The tropical mango flavor combined with a smooth, creamy texture makes this dessert perfect for warm weather or any occasion that calls for a fresh, fruity treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
Ingredients
For the Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter (cold, cubed)
- 1 large egg yolk
- 1–2 tablespoons cold water
For the Mango Curd:
- 1 cup fresh mango puree (about 2 ripe mangoes)
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter (cut into pieces)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart crust.
- Mix Ingredients: In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed butter and work it into the flour mixture until it resembles coarse crumbs.
- Add Egg Yolk and Water: Stir in the egg yolk until combined, then add cold water one tablespoon at a time until the dough just comes together.
- Chill Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Roll and Bake: On a lightly floured surface, roll out the chilled dough to fit your tart pan. Press the dough evenly into the pan, trim the edges, and prick the bottom with a fork to prevent bubbling. Bake in the oven for 15–20 minutes, until lightly golden. Allow to cool completely.
- Combine Mango Curd Ingredients: In a medium saucepan, whisk together the mango puree, granulated sugar, and eggs until smooth and fully combined.
- Cook Mango Curd: Cook this mixture over medium heat, stirring constantly. Continue until the curd thickens and coats the back of a spoon, about 8–10 minutes. Be careful not to let it boil to avoid curdling.
- Add Butter and Flavorings: Remove from heat and stir in the butter, lemon juice, and vanilla extract until the curd is silky and smooth.
- Cool Mango Curd: Let the mango curd cool slightly, so it is not hot when poured into the tart shell.
- Fill Tart: Pour the mango curd evenly into the cooled tart crust.
- Chill Tart: Refrigerate the assembled tart for at least 2 hours to allow the curd to fully set.
- Garnish and Serve: Once set, garnish with fresh mango slices, whipped cream, or mint leaves if desired. Slice and enjoy your vibrant Mango Curd Tart.
Notes
- Be sure not to overcook the mango curd; stir constantly to avoid scrambling the eggs.
- Use ripe, sweet mangoes for best flavor in the curd.
- Chilling the dough before baking helps achieve a tender, flaky crust.
- The tart keeps well refrigerated for up to 2 days.
- For a twist, you can add a sprinkle of toasted coconut on top before serving.
Keywords: Mango tart, mango curd, tart recipe, fruit dessert, homemade mango curd, baked tart, tropical dessert
