Description

A vibrant and refreshing Mango Curd Tart featuring a buttery tart crust filled with creamy, tangy mango curd, topped with fresh fruit and mint. Perfect for springtime gatherings or summer desserts.

Ingredients

1 1/4 cups all-purpose flour

1/2 cup (1 stick) unsalted butter, cold and cubed

2 tablespoons granulated sugar

1/4 teaspoon salt

1–2 tablespoons cold water

1 1/2 cups fresh mango puree (from about 2 ripe mangoes)

1/2 cup granulated sugar

1/4 cup fresh lime juice

4 large egg yolks

1 whole egg

4 tablespoons unsalted butter, cut into cubes

Fresh mango slices (optional topping)

Whipped cream or coconut whipped topping (optional topping)

Mint leaves (optional topping)

Cook Mode Prevent your screen from going dark

Instructions

In a food processor, pulse flour, sugar, and salt together.
Add cold cubed butter and pulse until mixture resembles coarse crumbs.
Slowly add cold water, starting with one tablespoon, until dough begins to come together.
Turn dough onto a floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat oven to 375°F (190°C). Roll out chilled dough and press into a 9-inch tart pan.
Trim edges, prick the base with a fork, line with parchment paper, and fill with pie weights.
Bake for 15 minutes, remove weights and parchment, and bake an additional 10 minutes until golden brown. Let cool completely.
In a saucepan over medium heat, whisk together mango puree, sugar, lime juice, egg yolks, and whole egg.
Cook while stirring constantly until mixture thickens and coats the back of a spoon, about 10–12 minutes. Do not boil.
Remove from heat and whisk in butter, one cube at a time, until smooth.
Pour mango curd into cooled tart shell, smooth the top, and refrigerate for 2–3 hours until fully set.
Before serving, top with fresh mango slices, whipped cream, and mint leaves, if desired.

Notes

Use ripe Ataulfo mangoes for the best flavor and texture.

Chilling the dough helps prevent shrinking during baking.

Canned mango puree can be used—ensure it contains no added sugar.

Tart can be made a day ahead and kept refrigerated.

For a dairy-free option, use coconut oil in the crust and plant-based butter in the curd.

Store leftovers in the fridge for up to 4 days; do not freeze.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Tropical

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 22g
Sodium: 90mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 105mg