Print

Mango Curd Tart Recipe

Mango Curd Tart Recipe
Print Recipe

This Mango Curd Tart is a bright and refreshing dessert featuring a silky mango curd bursting with tropical flavors nestled in a crisp, buttery tart crust. Easy to make with simple pantry staples and ripe mangoes, it’s perfect for any occasion—from casual brunches to elegant dinners. Customizable with various crusts, toppings, and dietary tweaks, this tart offers an impressive presentation and a delicious balance of sweet and tangy.

Ingredients

Scale

Tart Crust

  • 1 1/4 cups all-purpose flour (or gluten-free flour blend)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cut into cubes
  • 1–2 tablespoons cold water

Mango Curd Filling

  • 2 ripe mangoes, peeled and pureed (about 1 1/2 cups mango puree)
  • 3/4 cup granulated sugar
  • 3 large eggs (room temperature)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter

Optional Garnishes

  • Fresh mango slices
  • Toasted coconut flakes
  • Crushed pistachios or toasted almonds
  • Edible flowers

Instructions

  1. Prepare the Tart Crust: Whisk together flour and sugar in a bowl. Cut in cold unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, until the dough just comes together. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes. Press the chilled dough evenly into a tart pan and blind bake at 350°F (175°C) for 15-20 minutes or until golden and firm. Remove and let cool.
  2. Make the Mango Curd: In a heatproof bowl, whisk together pureed mangoes, sugar, eggs, lemon juice, and vanilla extract. Place the bowl over a pot of simmering water (double boiler), stirring constantly. Cook gently until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes. Remove from heat and stir in butter until melted and smooth. For extra silky texture, strain the curd through a fine sieve. Allow it to cool slightly.
  3. Assemble the Tart: Pour the mango curd filling into the baked tart shell. Smooth the surface with a spatula. Refrigerate the tart for at least 4 hours, or until the filling is fully set and firm to touch.
  4. Garnish and Serve: Before serving, decorate the tart with your choice of fresh mango slices, toasted coconut flakes, crushed nuts, or edible flowers to enhance its tropical appearance and texture. Serve chilled, optionally with vanilla ice cream or whipped cream on the side.

Notes

  • Use ripe mangoes for the best flavor and smooth curd texture.
  • Passing the cooked curd through a fine sieve ensures a silky, lump-free filling.
  • Blind baking the crust prevents sogginess once the curd is added.
  • Allow sufficient refrigeration time for the tart to set and flavors to develop.
  • Use room temperature eggs to help the curd thicken evenly without curdling.
  • For gluten-free, substitute all-purpose flour with a gluten-free blend designed for baking.
  • For dairy-free or vegan versions, replace butter with vegan butter and eggs with cornstarch or agar-agar for thickening.
  • Use a sharp knife dipped in hot water and wiped dry between slices to cut the tart cleanly.

Nutrition

Keywords: Mango curd tart, tropical dessert, mango tart recipe, gluten-free dessert, vegan mango tart, summer tart, fruit curd tart

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