Go Back

Mango Curd Tart

A vibrant dessert that transports you to a tropical paradise with its silky mango curd and crisp pastry crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Mango Curd
  • 3 large ripe mangoes Use Alphonso, Ataulfo, or Honey mangoes for the best flavor.
  • 1 cup sugar Adjust the sweetness based on mango ripeness.
  • 2 large eggs Fresh eggs yield better results.
  • 1/2 cup unsalted butter Cut into small pieces; must be cold.
For the Sweet Pastry Crust
  • 1 cup all-purpose flour For a tender crust.
  • 1/4 cup powdered sugar Can substitute with granulated sugar.
  • 1/4 teaspoon salt Enhances flavor.
  • 1/2 stick cold butter Incorporate cold to keep crust flaky.
  • 1 large egg yolk Adds richness to the dough.
  • 1-3 tablespoons ice water Add as needed to bind the dough.

Method
 

Prepare Mango Curd
  1. Peel and puree ripe mangoes until smooth, measuring about 1 cup of puree.
  2. In a double boiler, whisk together mango puree, sugar, eggs, and cold butter until it thickens to a spoon-coating consistency.
  3. Pass the mixture through a fine-mesh sieve to remove fibers and ensure smoothness.
Make Sweet Pastry Crust
  1. In a bowl, combine flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
  2. Mix in the egg yolk and just enough ice water to form a dough.
  3. Shape dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  4. Roll out the dough and fit into a tart pan. Blind bake at 350°F (175°C) for about 15 minutes or until lightly golden.
Assemble and Bake
  1. Once the crust is cooled, pour the cooled mango curd into the blind-baked crust, filling it nearly to the brim.
  2. Bake at 350°F (175°C) until the curd is just set with a slight wobble in the center, about 15–20 minutes.
  3. Allow the tart to cool on a wire rack and then refrigerate for 2–3 hours before serving.

Notes

For an extra twist, layer coconut cream in the tart crust before adding the mango curd, or swirl in passion fruit puree.