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Mango Curd Tart

Mango Curd Tart
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A creamy and zesty Mango Curd Tart featuring ripe tropical mangoes blended into a smooth curd filling set in a buttery, crisp tart shell. This vibrant dessert is easy to prepare, perfect for any occasion, and makes an elegant, refreshing treat.

Ingredients

Scale

Tart Crust

  • 1 1/4 cups all-purpose flour (or almond flour for gluten-free)
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, cold and cubed
  • 3–4 tbsp cold water

Mango Curd Filling

  • 2 large ripe mangoes (about 2 cups mango flesh), peeled and chopped
  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 2 tbsp fresh lemon juice
  • 4 tbsp unsalted butter, cut into pieces

Optional Garnishes

  • Fresh mango slices
  • Edible flowers
  • Toasted coconut flakes
  • Powdered sugar (for dusting)

Instructions

  1. Prepare the Tart Crust: In a large bowl, combine the flour and salt. Add the cold cubed butter and work it in using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Slowly add cold water, one tablespoon at a time, mixing until the dough just comes together. Shape into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  2. Bake the Tart Shell: Roll out the chilled dough on a lightly floured surface and press it into a tart pan. Trim excess dough and prick the base with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake at 350°F (175°C) for 15 minutes. Remove weights and parchment, then bake an additional 10 minutes until golden and crisp. Let cool completely.
  3. Make the Mango Curd: Puree the mango flesh until smooth. In a heatproof bowl, whisk together egg yolks, sugar, and lemon juice. Set the bowl over simmering water (double boiler) and whisk continuously while slowly adding mango puree. Cook gently until the mixture thickens to a custard consistency. Remove from heat and stir in butter until melted and smooth.
  4. Assemble the Tart: Pour the warm mango curd into the cooled tart shell and spread evenly. Refrigerate for at least 4 hours or overnight until fully set for best results.

Notes

  • Use fully ripe, juicy mangoes for the richest flavor and best color.
  • Cook the curd slowly over gentle heat to prevent curdling.
  • Chill the dough thoroughly to avoid shrinkage and keep the crust flaky.
  • Use unsalted butter to control salt levels in the recipe.
  • For extra smooth curd, strain the mixture before adding butter.

Nutrition

Keywords: mango tart, mango curd tart, tropical dessert, mango dessert, fruit tart, gluten free tart option, creamy tart, summer dessert

Find it online: https://dishesbylina.com/mango-curd-tart/