Mango Curd Tart

introduction

This Mango Curd Tart is bright, creamy, and simple to make. The tart has a crisp crust and a smooth mango filling. It chills in the fridge so it is easy to prepare ahead. If you want a light breakfast or snack to serve with it, check quick delicious breakfast ideas to start your day right that pair well with fruit tarts.

why make this recipe

You should make this recipe because it is fresh and full of mango flavor. It needs few ingredients. You can make it ahead and chill it. It looks nice for guests and tastes like a simple summer dessert.

how to make Mango Curd Tart

Make the crust first and bake it until it is light brown. Cook the mango curd on the stove and stir until it thickens. Cool the crust, pour in the curd, and chill until set. Use ripe mangoes for the best taste. Work in small steps and keep the curd warm while stirring so it does not scramble.

Ingredients :

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, chilled and cubed
• 1 large egg yolk
• 1/4 cup water
• 2 cups ripe mango puree
• 3/4 cup granulated sugar
• 1/4 cup fresh lime juice
• 4 large eggs
• 1/2 cup unsalted butter, softened
• Whipped cream or fresh fruit for topping

Directions :

1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour and powdered sugar. Cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and water until dough forms. Press into a tart pan.
2. Bake the crust for 15-20 minutes or until lightly golden. Let it cool.
3. In a saucepan, combine mango puree, sugar, lime juice, and eggs. Cook over medium heat until thickened, stirring constantly.
4. Remove from heat and stir in softened butter until smooth. Pour filling into the cooled crust.
5. Chill in the refrigerator for at least 2 hours.
6. Serve with whipped cream or fresh fruit on top.

how to serve Mango Curd Tart

Cut the tart into slices. Add a dollop of whipped cream or a few slices of fresh mango. Serve cold. This tart pairs well with tea or a light coffee.

how to store Mango Curd Tart

Cover the tart with plastic wrap or place it in an airtight container. Keep it in the refrigerator. It stays good for 3 to 4 days. Do not freeze the tart with whipped cream on top. If you freeze, wrap the tart well and thaw in the fridge before serving.

tips to make Mango Curd Tart

• Use ripe, sweet mangoes for better flavor.
• Stir the curd constantly to avoid lumps.
• Don’t overbake the crust; it should be just light golden.
• Let the curd cool a little before adding butter.
• Chill fully so the curd sets and cuts cleanly.

variation (if any)

• Use lime or lemon for a different tang.
• Add a thin layer of toasted coconut on top for crunch.
• Make small tartlets instead of one large tart for parties.

FAQs

Q: Can I use frozen mango?
A: Yes. Thaw and blend frozen mango before using. Taste and add a little sugar if the mango is not sweet.

Q: How long does the curd take to thicken?
A: It usually takes 6–10 minutes over medium heat. Stir constantly until it coats the back of a spoon.

Q: Can I make the crust ahead?
A: Yes. You can bake the crust a day ahead and keep it covered at room temperature or in the fridge.

Q: What if the curd looks grainy?
A: Strain the curd through a fine mesh sieve to remove any cooked egg bits. Then cool and stir in the butter.

Q: Can I use a store-bought crust?
A: Yes. A store crust works well and saves time.

Mango Curd Tart

• Author: arianarecipes
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 120 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A bright and creamy mango curd tart with a crisp crust that’s easy to prepare ahead.

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Ingredients

Scale 1x2x3x

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, chilled and cubed
• 1 large egg yolk
• 1/4 cup water
• 2 cups ripe mango puree
• 3/4 cup granulated sugar
• 1/4 cup fresh lime juice
• 4 large eggs
• 1/2 cup unsalted butter, softened
• Whipped cream or fresh fruit for topping

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine flour and powdered sugar. Cut in butter until mixture resembles coarse crumbs.
3. Stir in egg yolk and water until dough forms. Press into a tart pan.
4. Bake the crust for 15-20 minutes or until lightly golden. Let it cool.
5. In a saucepan, combine mango puree, sugar, lime juice, and eggs. Cook over medium heat until thickened, stirring constantly.
6. Remove from heat and stir in softened butter until smooth. Pour filling into the cooled crust.
7. Chill in the refrigerator for at least 2 hours.
8. Serve with whipped cream or fresh fruit on top.

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Notes

Use ripe, sweet mangoes for better flavor. Chill fully so the curd sets and cuts cleanly.

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Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 20g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 70mg