The Perfect Mango Curd Tart Recipe
A beautiful and elegant tart featuring a silky homemade mango curd in a buttery, crisp pastry shell. This Mango Curd Tart Recipe is the perfect balance of sweet and tangy.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 5 hours (includes 4 hours chilling)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American-Mexican Fusion
- Diet: Vegetarian
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cold unsalted butter, cubed
- 1 large egg yolk
- 1 tablespoon ice water
- 1/2 cup fresh mango puree
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lime juice
- 1 tablespoon cornstarch
- Pinch of salt
- 3 tablespoons unsalted butter, cubed
- 1 ripe mango, thinly sliced for garnish
Instructions
- Make the crust by pulsing flour, powdered sugar, and cold butter in a food processor until crumbly. Add egg yolk and ice water, pulse until dough forms. Chill for 30 minutes.
- Roll out dough and press into a 9-inch tart pan. Blind bake at 375F for 20-22 minutes until golden. Cool completely.
- In a saucepan, whisk together mango puree, sugar, eggs, lime juice, cornstarch, and salt. Cook over medium heat, whisking constantly, until thickened and bubbling.
- Remove from heat and whisk in cubed butter until smooth. Strain through a sieve.
- Pour warm curd into cooled crust. Refrigerate for at least 4 hours until set.
- Garnish with fresh mango slices before serving.
Notes
For a more intense flavor, use ripe Alphonso mangoes. The curd can be made up to 3 days in advance.