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Mango Curd Tart Recipe

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4.1 from 45 reviews

  • Author: Sophia
  • Total Time: 4 hours 35 minutes
  • Yield: 8 servings

Description

This Mango Curd Tart features a buttery, crispy biscuit crust filled with a luscious, silky mango curd. The curd is cooked gently on the stovetop until thickened, then chilled to set perfectly. Topped with fresh mango slices, mint leaves, toasted coconut, and berries, this tropical dessert is refreshing and elegant, ideal for warm weather or anytime you crave a fruity, creamy treat.

Ingredients

For the Crust

  • 1½ cups crushed biscuits or graham crackers
  • 2 tbsp sugar
  • 6 tbsp melted butter

For the Mango Curd

  • 1¼ cups mango purée
  • ¼ cup sugar
  • 4 tbsp butter
  • 3 tbsp lemon juice
  • 4 egg yolks
  • 2 whole eggs
  • Pinch of salt

Optional Toppings

  • Mango slices
  • Mint leaves
  • 1 tbsp toasted coconut
  • Fresh berries

Instructions

  1. Prepare the crust: Combine the crushed biscuits, sugar, and melted butter in a bowl, mixing until the texture is even and crumbly. Press this mixture firmly into the bottom and up the sides of a tart pan to form the crust.
  2. Bake the crust: Place the tart pan in a preheated oven at 350°F (175°C) and bake the crust for about 10-12 minutes or until it turns lightly golden. Remove from the oven and let it cool completely.
  3. Make the mango purée: Blend fresh or canned mango chunks until smooth to create a silky mango purée perfect for the curd.
  4. Cook the mango curd: In a saucepan over low heat, whisk together the mango purée, sugar, egg yolks, whole eggs, lemon juice, and a pinch of salt. Continuously whisk the mixture until it thickens, becomes glossy, and coats the back of a spoon, usually about 8-10 minutes. Be careful not to scramble the eggs by keeping the heat low.
  5. Incorporate butter: Remove the pan from heat and immediately stir in the butter, allowing it to melt gently into the curd for a rich, smooth finish.
  6. Strain and pour: Pour the mango curd through a fine mesh sieve into a clean bowl to remove any lumps for a silky texture. Then, pour the strained curd into the cooled tart crust.
  7. Chill the tart: Refrigerate the tart for 3-4 hours or until the curd is fully set and firm to the touch, allowing for clean, neat slices.
  8. Serve: Garnish the chilled tart with fresh mango slices, mint leaves, toasted coconut, and fresh berries just before serving for a beautiful, fresh presentation.

Notes

  • Use ripe, sweet mangoes for the best flavor in the curd.
  • The crust can be made ahead and stored in an airtight container for up to 2 days before baking.
  • Ensure the curd does not boil to prevent curdling; keep heat low and whisk constantly.
  • Straining the curd is a key step for a smooth texture.
  • Refrigerate the tart well so it slices cleanly.
  • Optional toppings can be customized based on seasonality or preference.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion

Find it online: https://sophiasrecipe.com/mango-curd-tart-recipe/