Description
This Mango Curd Tart is bright, tropical, and perfectly creamy. It has a buttery, tender crust and a silky mango curd filling balanced with a touch of lemon for freshness—an easy showstopper dessert for parties or anytime you want a sunshine treat.
Ingredients
For the Tart Crust:
• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup unsalted butter, cold and cubed
• 1 tsp vanilla extract
• 1 tbsp water
For the Mango Curd Filling:
• 1 cup mango puree (fresh or blended thawed frozen mango)
• 1/2 cup granulated sugar
• 3 large eggs
• 1 large egg yolk
• 1 tbsp lemon juice
• 1 cup unsalted butter (cut into pieces)
Instructions
1. Make the crust: In a bowl, mix flour and powdered sugar. Cut in cold butter until crumbly. Mix in vanilla and water just until dough forms.
2. Press and chill: Press dough evenly into a tart pan. Chill 20–30 minutes.
3. Bake crust: Bake at 350°F (175°C) for 18–22 minutes until lightly golden. Cool completely.
4. Cook curd base: In a saucepan over medium-low heat, whisk mango puree, sugar, eggs, egg yolk, and lemon juice. Stir constantly until thickened (it should coat the back of a spoon).
5. Whisk in butter: Remove from heat and whisk in butter pieces until smooth and glossy.
6. Fill and chill: Pour curd into cooled crust. Smooth the top and refrigerate at least 3 hours until set.
7. Slice and serve: Serve chilled. Optional garnish: mango slices, berries, or a light dusting of powdered sugar.
Notes
• For extra-smooth curd, strain the hot curd before whisking in butter.
• No fresh mango? Use thawed frozen mango blended until smooth.
• Swap lemon juice for lime juice for a sharper tropical flavor.
• Store covered in the refrigerator up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 135mg