Sometimes you just need something bright and tropical to beat the heat. This Mango Curd Tart is a stunning way to celebrate summer fruit. It delivers a burst of sunshine in every single bite. You will love how the silky filling melts on your tongue.
Why This Recipe Is a Winner
This dessert is the perfect fit for your next summer party. It uses fresh mango puree for a deep, authentic flavor. The buttery Pâte Sablée crust provides a satisfying crunch. It looks impressive but feels very doable for home cooks. Your guests will think you bought it from a bakery.
Simple Method
Making a tart from scratch can feel a bit intimidating. However, this method keeps things very straightforward for you. You will use a food processor to make the dough. The curd cooks quickly on your stovetop in minutes. Even if you are a beginner, you can do this with ease.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. Just grab some ripe mangos and fresh limes.
- 1.5 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed (for crust)
- 1/4 cup powdered sugar
- 1 large egg yolk
- 1/4 teaspoon sea salt
- 1.5 cups fresh mango puree (from approx. 3 ripe honey mangos)
- 3 large eggs
- 2 large egg yolks
- 3/4 cup granulated sugar
- 1 tablespoon fresh lime juice
- 1/2 cup cold unsalted butter, cubed (for curd)
- 1 teaspoon lime zest
Step-by-Step
- Prepare the crust by pulsing flour, powdered sugar, and salt in a food processor. Add 1/2 cup cold butter and pulse until the texture resembles coarse sand.
- Add 1 egg yolk and pulse until the dough begins to clump together. Press the dough into a 9-inch tart pan with a removable bottom, ensuring even thickness.
- Refrigerate the tart shell for 30 minutes to prevent shrinkage during baking.
- Preheat the oven to 350°F (175°C). Prick the bottom of the chilled tart shell with a fork and bake for 18-20 minutes until golden brown. Let cool completely.
- In a medium-sized heavy-bottomed saucepan, whisk together mango puree, 3 eggs, 2 egg yolks, granulated sugar, lime juice, and lime zest.
- Cook over medium-low heat while stirring constantly with a whisk to prevent curdling. Continue until the mixture thickens and reaches 170°F (77°C), typically 10-12 minutes.
- Remove the saucepan from the heat and whisk in the remaining 1/2 cup of cold butter cubes one at a time until the curd is smooth and glossy.
- Strain the curd through a fine-mesh sieve directly into the cooled tart shell to remove any accidental cooked egg bits or fibers.
- Smooth the surface with an offset spatula and refrigerate for at least 3 hours until the curd is fully set.
- Garnish with fresh mango slices or a dollop of whipped cream before serving.
Best Ways to Enjoy It
Serve this Mango Curd Tart chilled on a warm afternoon. Add a dollop of whipped cream to balance the tang. Fresh mint leaves add a lovely pop of color. Pair it with a cold glass of prosecco. It is the ultimate treat for a summer date night.
Keep It Fresh
Store any leftover tart in the refrigerator for three days. Keep it covered with plastic wrap or a container lid. The crust is best enjoyed within the first 48 hours. Reheating is not recommended for this chilled dessert. Simply slice and serve straight from the fridge.
Tips for Best Results
- Don’t skip chilling the dough before you bake it.
- Avoid using high heat when cooking the mango curd.
- Substitute lemon juice if you cannot find fresh limes.
- Make the pastry shell a day early to save time.
- Add a handful of fresh summer berries for garnish.
- Use a fine-mesh sieve for a perfectly silky texture.
- Ensure your butter is very cold for the flakiest crust.
Ways to Switch It Up
- Use a gluten-free flour blend for a sensitive-friendly version.
- Swap half the mango puree for passion fruit puree.
- Top with toasted coconut flakes for a tropical crunch.
Common Questions
Can I make this ahead?
Yes, you can make the tart a day in advance. It needs at least three hours to set anyway. Keep it in the fridge until you are ready.
Can I use frozen mango?
You can use frozen mango if you thaw it first. Make sure to blend it into a very smooth puree. Fresh mangos usually provide a brighter flavor profile.
How do I know the curd is done?
The mixture will coat the back of a spoon thickly. It should reach a temperature of 170°F on a thermometer. It will continue to firm up as it cools.
I hope this vibrant tart brings a little sunshine to your kitchen. It is such a joy to share with the people you love. Happy baking!
— Alex
Ingredients
- 1.5 cups all -purpose flour
- 1/2 cup cold unsalted butter, cubed (for crust)
- 1/4 cup powdered sugar
- 1 large egg yolk
- 1/4 teaspoon sea salt
- 1.5 cups fresh mango puree (from approx. 3 ripe honey mangos)
- 3 large egg s
- 2 large egg yolks
- 3/4 cup granulated sugar
- 1 tablespoon fresh lime juice
- 1/2 cup cold unsalted butter, cubed (for curd)
- 1 teaspoon lime zest
Instructions
- Prepare the crust by pulsing flour, powdered sugar, and salt in a food processor. Add 1/2 cup cold butter and pulse until the texture resembles coarse sand.
- Add 1 egg yolk and pulse until the dough begins to clump together. Press the dough into a 9-inch tart pan with a removable bottom, ensuring even thickness.
- Refrigerate the tart shell for 30 minutes to prevent shrinkage during baking.
- Preheat the oven to 350°F (175°C). Prick the bottom of the chilled tart shell with a fork and bake for 18-20 minutes until golden brown. Let cool completely.
- In a medium-sized heavy-bottomed saucepan, whisk together mango puree, 3 eggs, 2 egg yolks, granulated sugar, lime juice, and lime zest.
- Cook over medium-low heat while stirring constantly with a whisk to prevent curdling. Continue until the mixture thickens and reaches 170°F (77°C), typically 10-12 minutes.
- Remove the saucepan from the heat and whisk in the remaining 1/2 cup of cold butter cubes one at a time until the curd is smooth and glossy.
- Strain the curd through a fine-mesh sieve directly into the cooled tart shell to remove any accidental cooked egg bits or fibers.
- Smooth the surface with an offset spatula and refrigerate for at least 3 hours until the curd is fully set.
- Garnish with fresh mango slices or a dollop of whipped cream before serving.
