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Mango Curd Tart Recipe

Delightful Mango Curd Tart Recipe for a Tropical Bliss

This Mango Curd Tart Recipe is a delightful blend of vibrant mango curd nestled in a flaky crust, making it a must-try dessert for any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 6 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 1/2 cups Crushed Biscuits or Graham Crackers Can substitute with gluten-free cookies.
  • 1/4 cup Sugar Adjust for personal preference.
  • 1/2 cup Melted Butter Coconut oil can be used as a dairy-free alternative.
For the Mango Curd
  • 2 cups Mango Purée Using fresh mangoes blended until smooth is recommended.
  • 1/2 cup Additional Sugar Can be replaced with honey or agave syrup.
  • 1/4 cup Butter For a dairy-free version, opt for plant-based butter.
  • 1/4 cup Lemon Juice Lime juice can be a delightful substitute.
  • 2 Egg Yolks Provide structure and richness.
  • 2 Whole Eggs Egg substitutes do not work well.
  • 1/4 teaspoon Salt Fine sea salt will yield the best results.
Optional Toppings
  • 1 cup Mango Slices For adding a fresh, bright garnish.
  • 1/4 cup Mint Leaves Infuses a pop of color and freshness.
  • 1/4 cup Toasted Coconut Brings extra texture.
  • 1/2 cup Fresh Berries Adds vibrance and touch of acidity.

Equipment

  • Mixing bowl
  • Tart Pan
  • Blender
  • Saucepan
  • Whisk
  • fine-mesh sieve

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C). Combine crushed biscuits or graham crackers, melted butter, and sugar in a mixing bowl until it resembles wet sand. Firmly press into a tart pan and bake for about 10 minutes, or until lightly golden. Allow to cool completely.
Make the Mango Curd
  1. While the crust cools, purée the fresh mangoes until smooth. In a saucepan over low heat, whisk together the mango purée, sugar, eggs, and lemon juice. Stir continuously for about 10 minutes or until it thickens, avoiding scrambling the eggs.
Finish the Curd
  1. Once thickened, remove from heat and add butter. Stir until melted and incorporated. For a silky finish, strain through a fine-mesh sieve. Pour the curd into the cooled crust and spread evenly.
Chill
  1. Refrigerate the tart for 3-4 hours to set. Garnish with mango slices, mint leaves, or other toppings before serving.

Nutrition

Serving: 1sliceCalories: 270kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 90mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 900IUVitamin C: 50mgCalcium: 30mgIron: 1mg

Notes

Whisk constantly during cooking to avoid scrambling eggs. Ensure crust is cool before filling. Allow tart to chill thoroughly for best results.

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