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Delicious Mango Curd Tart with vibrant mango filling and golden crust

Mango Curd Tart

Bright, silky mango curd nestled in a crisp, buttery tart shell – a deceptively easy yet impressive summer dessert.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the shortcrust
  • 1 1/4 cups all-purpose flour Measure accurately for best results.
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, chilled and cubed Use high-quality unsalted butter.
  • 1 large egg yolk Use fresh eggs for best results.
  • 1/4 to 1/2 cup cold water Add gradually until dough comes together.
For the mango curd filling
  • 2 ripe mangoes, pureed Choose perfectly ripe mangoes for best flavor.
  • 1/2 cup granulated sugar
  • 3 large eggs Fresh eggs provide stability.
  • 1/4 cup fresh lime juice
  • 1/4 cup unsalted butter, melted
For serving
  • Whipped cream or fresh fruit For topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a 9-inch tart pan with a removable bottom.
  2. Mix flour and powdered sugar, then cut in the butter until it resembles coarse crumbs. Stir in egg yolk and add cold water gradually until dough comes together.
  3. Roll dough onto a floured surface, fit into tart pan, prick bottom, line with parchment, and add pie weights. Bake for 15-20 minutes until edges are golden.
Filling Preparation
  1. In a bowl, whisk together mango puree, granulated sugar, and eggs. Add lime juice and melted butter, and mix until smooth.
  2. Pour the mango curd filling into the pre-baked tart shell and smooth the top.
Baking
  1. Return tart to the oven and bake for 20-25 minutes until filling is set but slightly wobbly.
Cooling and Serving
  1. Cool the tart completely on a rack before serving. Optionally, refrigerate for at least an hour for firmer texture.
  2. Serve with whipped cream or fresh fruit and brush with warmed mango jam for extra shine, if desired.

Notes

Store leftovers in the fridge for up to 3 days, or freeze for up to 1 month. Allow tart to cool fully before slicing for cleaner presentation.