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Mango Curd Tart Recipe

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★★★★★

4.4 from 104 reviews

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.

Ingredients

Scale

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart crust.
  2. 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.
  3. 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.
  4. Chill Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
  5. 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.
  6. Combine Mango Curd Ingredients: In a medium saucepan, whisk together the mango puree, granulated sugar, and eggs until smooth and fully combined.
  7. 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.
  8. Add Butter and Flavorings: Remove from heat and stir in the butter, lemon juice, and vanilla extract until the curd is silky and smooth.
  9. Cool Mango Curd: Let the mango curd cool slightly, so it is not hot when poured into the tart shell.
  10. Fill Tart: Pour the mango curd evenly into the cooled tart crust.
  11. Chill Tart: Refrigerate the assembled tart for at least 2 hours to allow the curd to fully set.
  12. 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

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