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Mango Curd Tart Recipe

Mango Curd Tart Recipe

Bring a taste of the tropics to your dessert table with this elegant Mango Curd Tart. A crisp buttery tart shell is filled with silky mango-lime curd that's rich, creamy, and bursting with vibrant fruit flavor. Finished with fresh mango slices, whipped cream, and seasonal berries, this bakery-style dessert is as beautiful as it is delicious—perfect for summer gatherings, brunches, or special celebrations.
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Prep Time 35 minutes
Cook Time 35 minutes
chill time 4 hours
Total Time 5 hours 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: american tropical
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

For the Tart Crust
  • 1¼ cups all-purpose flour
  • ¼ cup almond flour
  • ½ cup powdered sugar
  • Pinch of salt
  • 10 tablespoons unsalted butter softened
  • 1 large egg yolk
For the Mango Curd
  • 1¼ cups unsweetened mango puree Alphonso or Kesar preferred
  • ¼ cup fresh lime juice
  • ⅓ cup granulated sugar
  • Pinch of salt
  • 6 large egg yolks
  • 4 tablespoons unsalted butter
For Garnish
  • 1 to 2 ripe mangoes thinly sliced
  • ½ cup fresh raspberries
  • ½ cup cherries halved (optional)
  • 1 cup whipped cream
  • Powdered sugar for sweetening whipped cream (optional)

Equipment

  • 9-inch tart pan with removable bottom
  • Mixing Bowls
  • Stand mixer or hand mixer
  • Rolling Pin
  • Saucepan or double boiler
  • Whisk
  • Fine-mesh sieve
  • Rubber spatula
  • Wire cooling rack

Method
 

  1. Prepare the tart dough by creaming the butter and powdered sugar until light. Mix in the egg yolk, then add the flour, almond flour, and salt until a soft dough forms.
    Prepare the tart dough by creaming the butter and powdered sugar until light
  2. Press or roll the dough into a 9-inch tart pan, trimming any excess. Chill the crust for 15 minutes while the oven preheats to 350°F (175°C).
    Press or roll the dough into a 9-inch tart pan, trimming any excess
  3. Line the chilled crust with parchment paper and pie weights. Blind bake until lightly golden, then remove the weights and bake a few minutes longer until the base is fully cooked. Allow the crust to cool.
    Line the chilled crust with parchment paper and pie weights
  4. Meanwhile, combine the mango puree, lime juice, sugar, salt, and egg yolks in a heatproof bowl set over gently simmering water. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon.
  5. Remove from the heat and whisk in the butter until smooth and glossy. Strain the curd through a fine-mesh sieve for an extra silky texture.
    Remove-from-the-heat-and-whisk-in-the-butter-until-smooth-and-glossy
  6. Pour the warm curd into the cooled tart shell and spread evenly. Bake at 325°F (163°C) until the filling is just set with a slight wobble in the center.
    Pour the warm curd into the cooled tart shell and spread evenly
  7. Cool the tart to room temperature, then refrigerate for at least 4 hours or until completely chilled.
    Cool the tart to room temperature
  8. Before serving, decorate with fresh mango slices, berries, cherries, and piped whipped cream. Slice with a sharp knife and serve chilled.
    Mango Curd Tart

Notes

  • Use ripe, flavorful mango puree for the best color and taste.
  • Cook the curd gently to prevent the eggs from scrambling.
  • Strain the curd for an ultra-smooth filling.
  • Chill completely before slicing for clean, neat pieces.
  • Store covered in the refrigerator for up to 3 days.