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Mango Curd Tart

This Mango Curd Tart features a crisp buttery crust topped with a bright, smooth, and tangy mango curd. It involves baking the crust and cooking the curd on the stovetop to achieve a creamy final texture with vibrant appearance.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter cold, cubed
  • 1 cup granulated sugar
  • 3 ripe mangoes peeled and diced
  • 3 large eggs beaten
  • 1/4 cup fresh lemon juice
  • 1 pinch salt

Equipment

  • Food processor
  • Rolling Pin
  • Baking dish
  • Saucepan
  • Whisk
  • Measuring Cups
  • Ladle

Method
 

  1. Mix flour, sugar, and salt in a food processor until combined. Add cold butter and pulse until mixture resembles coarse crumbs. Press the mixture into a tart pan and bake at 350°F (175°C) for 20 minutes until golden brown.
    1 1/2 cups all-purpose flour
  2. Puree the peeled and diced mangoes in a blender or food processor until smooth and vibrant orange. Measure out 1 cup of mango puree for the curd.
    1 1/2 cups all-purpose flour
  3. Combine mango puree, beaten eggs, lemon juice, and a pinch of salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble around the edges. This should take about 8-10 minutes.
    1 1/2 cups all-purpose flour
  4. Once the mango curd thickens and coats the back of a spoon, remove from heat and pour into the cooled tart shell. Smooth the top with a spatula.
  5. Allow the tart to cool to room temperature, then refrigerate for at least 2 hours until set. Optionally, decorate with fresh mango slices before serving.
    1 1/2 cups all-purpose flour

Notes

Ensure the curd thickens properly to avoid runny filling. Chill thoroughly before cutting for best presentation.