Print

Creamy Mango Curd Tart

creamy mango curd tart - featured image
Print Recipe

A bright and creamy mango curd tart with a buttery, flaky crust that is quick and easy to make, perfect for any occasion.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2–3 tablespoons ice-cold water
  • 2 ripe mangoes, peeled and pureed (about 1 1/2 cups or 360 ml mango pulp)
  • 3 large eggs
  • 3/4 cup (150 g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 4 tablespoons (60 g) unsalted butter, cut into small pieces

Instructions

  1. Make the crust: In a food processor, combine flour, sugar, and salt. Pulse briefly to mix. Add cold cubed butter and pulse until mixture resembles coarse crumbs with pea-sized bits of butter. Add egg yolk and 2 tablespoons ice water. Pulse until dough starts to come together. Add remaining water if needed. Turn dough onto floured surface, knead gently into a ball, flatten into a disc, wrap in plastic, and chill for 20 minutes.
  2. Prepare the mango curd: Puree peeled mangoes until smooth. Strain through a fine sieve for extra smoothness if desired. In a medium saucepan, whisk eggs, sugar, lemon juice, and lemon zest. Add mango puree and cook over medium-low heat, whisking constantly until thickened (8–10 minutes). Remove from heat and whisk in butter pieces until melted. Set aside to cool slightly.
  3. Preheat oven to 350°F (175°C). Roll chilled dough to about 12 inches diameter and 1/8 inch thick. Transfer to tart pan, press into edges, trim excess, and prick bottom with fork. Line with parchment and fill with pie weights. Bake 15 minutes, remove weights and parchment, bake another 8–10 minutes until golden. Cool slightly.
  4. Fill and chill tart: Pour warm mango curd into prebaked crust and smooth top. Cover loosely with plastic wrap and refrigerate at least 2 hours until set and chilled.
  5. Serve and enjoy: Remove tart from pan carefully. Slice with a knife warmed under hot water for clean cuts. Garnish with fresh mango slices or toasted coconut flakes if desired. Serve chilled or at room temperature.

Notes

Use frozen mango pulp if fresh mangoes are not in season; thaw and drain excess liquid. For gluten-free crust, substitute all-purpose flour with almond flour. For dairy-free, replace butter with coconut oil or vegan butter substitutes. Blind bake crust with weights to prevent sogginess. Slice tart with a hot knife for clean cuts. Chill tart for at least 2 hours for best texture.

Nutrition

Keywords: mango tart, mango curd tart, creamy mango dessert, fruit tart, easy tart recipe, summer dessert, tropical dessert

Find it online: https://emacrave.com/creamy-mango-curd-tart-recipe-5-easy-steps-to-brighten-any-day/