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Mango Curd Tart

This Mango Curd Tart features a buttery crust filled with a smooth, vibrant mango curd made by cooking mango puree with eggs, sugar, and citrus zest until thickened. The final tart has a glossy, bright orange appearance with a firm yet creamy texture, topped with fresh mango slices if desired.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: Tropical
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups All-purpose flour for crust
  • 1/4 cup Granulated sugar for crust
  • 1/2 cup Unsalted butter cold and cubed, for crust
  • 1 large Egg for crust
  • 2 cups Mango puree ripe mangoes blended smooth
  • 3 large Eggs for curd
  • 1/2 cup Granulated sugar for curd
  • 1 teaspoon Zest of 1 lime or lemon for brightness
  • 2 tablespoons Fresh citrus juice lemon or lime juice

Equipment

  • measuring cups and spoons
  • Mixing bowls
  • Saucepan
  • Whisk
  • Strainer
  • Tart pan
  • Plastic Wrap

Method
 

  1. Combine all-purpose flour, granulated sugar, and a pinch of salt in a mixing bowl, then add cold, cubed butter. Using a pastry cutter or fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
    1 1/2 cups All-purpose flour, 1/4 cup Granulated sugar, 1/2 cup Unsalted butter
  2. Add the egg to the dry mixture and gently mix until the dough starts to form. Press the dough together to form a disc, wrap with plastic wrap, and chill in the refrigerator for 20 minutes.
    1 large Egg
  3. Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer to a tart pan and press into the edges. Trim excess dough.
    1 1/2 cups All-purpose flour, 1/2 cup Unsalted butter
  4. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes until the edges are golden, then remove weights and parchment, and bake for an additional 5 minutes until fully golden. Let cool slightly.
  5. Meanwhile, in a saucepan, combine mango puree, eggs, sugar, citrus zest, and juice. Cook on medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
    2 cups Mango puree, 3 large Eggs, 1/2 cup Granulated sugar, 1 teaspoon Zest of 1 lime or lemon, 2 tablespoons Fresh citrus juice
  6. Strain the hot curd through a fine sieve into a bowl to remove any cooked egg solids, then pour the smooth curd into the cooled tart shell. Spread evenly with a spatula.
  7. Chill the assembled tart in the refrigerator for at least 2 hours until set and glossy. Decorate with fresh mango slices if desired before serving.

Notes

Ensure the curd is thick enough to hold shape and the crust is golden for optimal texture. For extra flavor, garnish with additional mango slices or a dusting of powdered sugar.