Why You’ll Love Mango Curd TartRecipe
This tart feels like sunshine on a plate. It’s surprisingly easy to prepare, with the most time spent waiting for the silky mango curd to thicken and set. The buttery crust pairs beautifully with the smooth, zesty filling, and once chilled, it slices cleanly for elegant presentation. It’s a dessert that’s impressive enough for guests yet simple enough for everyday treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
Toasted coconut
Fresh berries
Directions
-
Prepare the Crust — Mix the crushed biscuits, sugar, and melted butter until evenly combined.
-
Bake the Crust — Press the mixture into a tart pan and bake at 350°F (175°C) until lightly golden.
-
Blend the Mango — Purée fresh or prepared mango until smooth to ensure a silky curd.
-
Cook the Curd — In a saucepan over low heat, whisk together the mango purée, sugar, eggs, and lemon juice. Continue whisking until the mixture thickens and becomes glossy.
-
Add Butter — Remove from heat and stir in butter until melted and incorporated.
-
Strain & Fill — For extra smoothness, strain the curd and pour it into the cooled tart crust.
-
Chill — Refrigerate the tart for 3–4 hours until firm and easy to slice.
-
Serve — Add optional toppings like mango slices or mint leaves before serving.
Servings and Timing
Servings: about 10 slices
Prep Time: ~30 minutes
Cook Time: ~20 minutes
Chill Time: ~3–4 hours
Storage/Reheating
Store in the refrigerator: Cover tightly with plastic wrap or in an airtight container for up to 3–4 days. This tart is best enjoyed chilled; no reheating is needed. If the curd becomes very firm, let it sit at room temperature for a few minutes before serving for a softer texture.
FAQs
How long does the mango curd need to cook?
Cook the curd over low heat, whisking constantly, until it thickens and becomes glossy. This typically takes several minutes; you’re looking for a coat‑the‑spoon consistency.
Can I use fresh mangoes?
Yes, fresh mango purée works beautifully. Just blend ripe mango flesh until smooth.
Do I need to strain the curd?
Straining is optional but recommended for the smoothest texture by removing any bits of cooked egg or fibrous mango.
Can this tart be made ahead?
Absolutely. Make the curd and crust ahead of time, then assemble and chill when ready to serve.
How should leftovers be stored?
Keep leftovers covered in the fridge for up to 3–4 days.
Can I freeze the tart?
You can freeze the assembled tart, wrapped well, for up to 2 months. Thaw in the refrigerator before serving.
What can I use instead of graham crackers?
Crushed digestive biscuits, sweet cookies, or a prebaked shortcrust pastry shell make excellent alternatives.
Is lemon juice necessary?
Yes — the lemon juice adds necessary acidity that balances the sweetness of the mango.
Can I add other fruit toppings?
Yes, berries, passionfruit, or fresh citrus zest all complement the mango curd nicely.
Can I make mini tarts instead?
Yes — use mini tart pans for individual servings and adjust chilling time accordingly.
Conclusion
This Mango Curd Tart is a show‑stopping dessert that still manages to be approachable. With a crisp crust and luscious, fruity filling, it’s perfect for summer gatherings or anytime you want a sweet with fresh, tropical flavor. Whether served simply on its own or garnished with fresh fruit, it’s sure to delight.
