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Delicious Mango Curd Tart with creamy filling on a buttery crust

Mango Curd Tart

This vibrant Mango Curd Tart features a buttery crust and a bright, creamy mango filling, making it an elegant dessert for any occasion.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/4 cups all-purpose flour Gives the crust its tender structure.
  • 1/2 cup unsalted butter, chilled and cubed Use European-style butter for best flavor.
  • 1/4 cup powdered sugar Adds sweetness to the crust.
  • 1/4 teaspoon salt
  • 1 large egg yolk Helps bind the ingredients together.
  • 1/4 cup ice water Helps bring the dough together.
For the mango curd filling
  • 2 ripe mangoes, pureed Provides fresh flavor and color.
  • 1/2 cup granulated sugar
  • 3 large eggs Room temperature for smooth incorporation.
  • 1/4 cup fresh lime juice Brightens the flavor; always prefer fresh-squeezed.
  • 1/2 cup unsalted butter, melted
For topping
  • Whipped cream or fresh fruit Optional, for serving.

Method
 

Make the tart crust and blind-bake
  1. Preheat the oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt.
  2. Cut in the chilled, cubed butter until the mixture looks like coarse crumbs. Stir in the egg yolk and add ice water until the dough just comes together.
  3. Form into a disk, wrap, and chill for 30 minutes. Roll the dough and fit it into a 9-inch tart pan. Blind-bake for 15–20 minutes until golden.
  4. Cool slightly before filling.
Prepare the mango curd filling
  1. Puree the mango in a blender until smooth. In a bowl, whisk the mango puree with sugar until dissolved.
  2. Add the eggs and lime juice, whisking to combine. Slowly drizzle in melted butter while whisking constantly.
  3. Strain the mixture through a fine-mesh sieve if desired.
Fill and bake
  1. Pour the mango curd into the cooled tart shell, filling to just below the rim. Bake for 25–30 minutes until set but still jiggles slightly.
Cool and serve
  1. Cool to room temperature, then chill in the refrigerator for at least 1 hour. Serve with whipped cream or fresh fruit.

Notes

Store covered in the refrigerator for up to 3 days or freeze for up to 1 month. Thaw overnight in the refrigerator.