Mango Curd Tart Recipe
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.
- 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
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
- 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.
- 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.
- Make the mango purée: Blend fresh ripe mango until smooth to create a silky purée that will form the base for the curd filling.
- 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.
- 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.
- Incorporate butter: Remove the saucepan from heat, then add butter and stir until it melts completely into the curd for added richness and smoothness.
- 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.
- 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.
- 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
Find it online: https://freshrecipehub.com/mango-curd-tart-recipe/
