Description
This Mango Curd Tart is a vibrant, tropical dessert with a buttery tart crust and silky mango curd filling. Bursting with sweet, tangy mango flavor, this show-stopping tart is perfect for spring brunches, summer gatherings, or whenever you want a bright and refreshing treat.
Ingredients
- For the tart crust:
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tablespoons ice water
- For the mango curd:
- 1 1/2 cups ripe mango chunks or mango puree
- 4 egg yolks
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- Pinch of salt
- 4 tablespoons unsalted butter, cubed
- Optional toppings:
- Fresh mango slices
- Toasted coconut
- Whipped cream
- Mint leaves
Instructions
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Make the crust: In a food processor or mixing bowl, combine flour, sugar, and salt. Add cold butter and pulse (or cut in) until the mixture resembles coarse crumbs. Add egg yolk and just enough ice water to bring the dough together.
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Shape the dough into a disk, wrap in plastic, and chill for 30 minutes.
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Roll out the chilled dough and press into a tart pan with removable bottom. Prick the base with a fork and chill again for 15 minutes.
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Preheat oven to 375°F (190°C). Line crust with parchment and pie weights. Bake for 15 minutes, remove weights, and bake another 10–12 minutes until golden. Let cool completely.
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Make the mango curd: Puree mango until smooth. In a saucepan, whisk together mango puree, egg yolks, sugar, lemon juice, and salt. Cook over medium-low heat, stirring constantly, until thickened and it coats the back of a spoon (8–10 minutes).
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Remove from heat and stir in butter until smooth. Strain curd through a sieve for extra silky texture.
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Pour mango curd into cooled tart crust. Smooth the top and chill for at least 2 hours until set.
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Garnish with fresh mango, coconut, mint, or whipped cream before serving.
Notes
- Add lime zest for a zesty twist.
- Graham cracker crust can be used for a quicker option.
- Best served chilled; do not reheat.
- Crust and curd can be made ahead and stored separately.
