Mango Curd Tart Recipe

Introduction

This Mango Curd Tart is a refreshing dessert that combines a buttery, crunchy crust with a silky smooth mango filling. Perfect for warm days, it’s bright, tangy, and beautifully balanced with a touch of sweetness. Whether for a special occasion or a treat at home, this tart never disappoints.

Ingredients

• 1½ cups crushed biscuits or graham crackers
• 2 tbsp sugar
• 6 tbsp melted butter
• 1¼ cups mango purée
• ¼ cup sugar
• 4 tbsp butter
• 3 tbsp lemon juice
• 4 egg yolks
• 2 whole eggs
• Pinch of salt
• Mango slices, for garnish
• Mint leaves, for garnish
• Toasted coconut, for garnish
• Fresh berries, for garnish

Instructions

1. Step 1: Combine the crushed biscuits, melted butter, and 2 tablespoons of sugar in a bowl until the mixture feels evenly textured.
2. Step 2: Press the mixture firmly into the base and sides of a tart pan.
3. Step 3: Bake the crust at 350°F (175°C) until it turns lightly golden, then remove and let it cool.
4. Step 4: Blend the mango until smooth to create a silky purée for the curd.
5. Step 5: In a saucepan, whisk together the mango purée, ¼ cup sugar, lemon juice, egg yolks, whole eggs, and a pinch of salt over low heat.
6. Step 6: Continuously whisk the mixture until it thickens and becomes glossy, then remove from heat.
7. Step 7: Stir in 4 tablespoons of butter off the heat until melted and fully incorporated into the curd.
8. Step 8: Strain the curd through a fine sieve for extra smoothness and pour it into the cooled tart crust.
9. Step 9: Refrigerate the tart for 3 to 4 hours until the curd is firm and slices cleanly.
10. Step 10: Serve chilled, garnished with mango slices, mint leaves, toasted coconut, and fresh berries for a simple and elegant finish.

Tips & Variations

• Use ripe, fresh mangoes for the purée to ensure natural sweetness and vibrant color.
• For a gluten-free crust, substitute graham crackers with almond flour or gluten-free biscuits.
• Add a splash of lime juice to the curd for an extra tangy twist.
• Top with toasted nuts like pistachios or cashews for added texture and flavor.

Storage

Store the mango curd tart in the refrigerator, covered loosely with plastic wrap or in an airtight container. It will keep well for up to 3 days. To serve, allow it to sit at room temperature for about 10 minutes for the best flavor and texture. Avoid freezing as it may affect the texture of the curd.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, the crust can be prepared and baked a day in advance. Just keep it wrapped tightly to prevent it from becoming soggy.

How do I know when the mango curd is thick enough?

The curd is ready when it coats the back of a spoon and holds a line when you run your finger through it. It should look glossy and feel smooth.

Mango Curd Tart Recipe

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★★★★★

5 from 87 reviews

This Mango Curd Tart is a delightful dessert featuring a crisp, buttery biscuit crust filled with a smooth, tangy mango curd. The tart is chilled until firm, then beautifully garnished with fresh mango slices, mint leaves, toasted coconut, and fresh berries for a refreshing and colorful finish. Perfect for a summer treat or a tropical-inspired indulgence.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: International
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1½ cups crushed biscuits or graham crackers
• 2 tbsp sugar
• 6 tbsp melted butter

Mango Curd Filling

• 1¼ cups mango purée (fresh or blended ripe mango)
• ¼ cup sugar
• 4 tbsp butter
• 3 tbsp lemon juice
• 4 egg yolks
• 2 whole eggs
• Pinch of salt

Garnish

• Mango slices
• Mint leaves
• 1 tbsp toasted coconut
• Fresh berries

Instructions

1. Prepare the crust: Combine the crushed biscuits, melted butter, and sugar in a bowl until the mixture has an even, sand-like texture, which will form the base of the tart.
2. Form and bake the crust: Press this mixture evenly into a tart pan, ensuring it’s compact and level. Bake at 350°F (175°C) until the crust becomes lightly golden, about 10-12 minutes. Remove and let it cool completely.
3. Make the mango purée: Blend fresh ripe mango until smooth to create a silky purée that will form the base for the curd filling.
4. Cook the mango curd: In a saucepan over low heat, whisk together the mango purée, sugar, egg yolks, whole eggs, lemon juice, and a pinch of salt. Keep whisking continuously to prevent curdling and gently heat the mixture.
5. Thicken the curd: Continue whisking the mixture until it thickens and becomes glossy. This usually takes 8-10 minutes. Be careful not to overcook to avoid scrambling the eggs.
6. Incorporate butter: Remove the saucepan from heat, then add butter and stir until it melts completely into the curd for added richness and smoothness.
7. Strain the curd: Pour the curd through a fine mesh sieve into a bowl to ensure it’s smooth and free of lumps, which helps achieve a silky texture.
8. Fill and chill: Pour the strained mango curd into the cooled tart crust. Refrigerate the tart for 3 to 4 hours, allowing the curd to set firmly so it slices cleanly.
9. Garnish and serve: Just before serving, decorate the tart with fresh mango slices, mint leaves, toasted coconut, and fresh berries for an elegant and refreshing finish. Serve chilled for the best taste.

Notes

• Ensure the crust is completely cooled before adding the mango curd to prevent melting.
• Whisk continuously when cooking the curd to prevent eggs from scrambling.
• Straining the curd is key to achieving a smooth texture.
• The tart should be refrigerated for at least 3 hours to set properly.
• Use ripe, sweet mangoes for the best flavor in the curd.
• Garnishes can be customized based on season and preference.

Keywords: Mango tart, mango curd, tart recipe, summer dessert, tropical dessert, mango dessert