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Mango Curd Tart

This Mango Curd Tart is a delightful dessert featuring a silky mango curd filling encased in a buttery tart shell, perfect for impressing guests at any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 hours
Servings: 8 tart slices
Course: Dessert
Cuisine: Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Tart Shell
  • 1 and 1/4 cups 1 and 1/4 cups (155g) all-purpose flour
  • 1/4 cup 1/4 cup (30g) powdered sugar
  • 1/2 cup 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large 1 large egg yolk
  • 2 tablespoons 2 tablespoons ice-cold water
  • 1/4 teaspoon 1/4 teaspoon salt
For the Mango Curd Filling
  • 1 and 1/2 cups 1 and 1/2 cups (360ml) fresh or store-bought mango puree (about 2 large ripe mangoes)
  • 3/4 cup 3/4 cup (150g) granulated white sugar
  • 3 large 3 large whole eggs
  • 2 large 2 large egg yolks
  • 1/2 cup 1/2 cup (115g) unsalted butter, cut into small cubes
  • 2 tablespoons 2 tablespoons fresh lemon juice
  • 1/4 teaspoon 1/4 teaspoon salt
Now For Garnish (Optional)
  • Fresh mango slices or diced mango cubes
  • Lightly whipped cream or creme fraiche
  • A light dusting of powdered sugar
  • Edible flowers or mint leaves for a fancy touch

Method
 

Make the Pastry Dough
  1. Combine flour, powdered sugar, and salt in a large mixing bowl and whisk.
  2. Add cold cubed butter, rubbing it into the flour mixture until it resembles rough breadcrumbs with pea-sized lumps.
  3. Add egg yolk and one tablespoon of ice water, mixing with a fork until dough holds together. Add more water if needed.
  4. Flatten dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll Out and Blind Bake the Tart Shell
  1. Preheat oven to 375°F (190°C). Roll out chilled dough into a circle 12 inches wide and about 3mm thick.
  2. Drape dough over a 9-inch tart pan, pressing into corners without stretching. Trim excess overhang.
  3. Prick the base with a fork, line with parchment paper, and fill with weights. Blind bake for 15 minutes, then remove weights and bake another 8-10 minutes.
  4. Let the shell cool completely.
Cook the Mango Curd
  1. In a saucepan, combine mango puree, sugar, lemon juice, and salt over medium heat until sugar dissolves.
  2. In another bowl, whisk eggs and yolks until smooth. Gradually add warm mango mixture while whisking to temper eggs.
  3. Pour back into the saucepan and stir over medium-low heat until curd thickens (8-10 minutes).
  4. Remove from heat, stir in cubed butter until melted, and strain through a fine sieve. Cover with plastic wrap and cool for 15 minutes.
Fill and Set the Tart
  1. Pour the mango curd into the cooled tart shell, spreading evenly to the edges.
  2. Refrigerate uncovered for at least 2 hours or overnight.
Garnish and Serve
  1. Carefully remove tart from pan, garnish with fresh mango slices, whipped cream, or powdered sugar.
  2. Slice with a clean knife and serve chilled.

Notes

Use ripe mangoes for the best flavor. Keep ingredients cold for a flaky crust. Straining curd improves texture. Chill for at least 2 hours for clean slices.