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Mango Curd Tart Recipe

Mango Curd Tart Recipe

This Mango Curd Tart is a tropical dream! With a buttery crust and creamy, tangy mango curd filling, it's the perfect balance of sweet and refreshing. A stunning dessert that's surprisingly easy to make!
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Calories: 270kcal
Author: Austin Carter
Servings: 10

Equipment

  • Blender or Food Processor for the mango
  • Saucepan to cook the curd
  • Whisk to keep it smooth
  • Mixing Bowl for the crust
  • Tart pan for shaping
  • Spatula for spreading
  • Fine strainer optional for extra silkiness

Ingredients

For the Crust

  • 1½ cups Crushed biscuits or graham crackers
  • 2 tbsp Sugar
  • 6 tbsp Melted butter

For the Mango Curd

  • 1 ¼ cups mango purée
  • ¼ cup Sugar
  • 4 tbsp Butter
  • 3 tbsp Lemon juice
  • 4 Egg yolks
  • 2 Whole Eggs
  • Pinch of salt

Optional Toppings

  • Mango slices
  • Mint leaves
  • 1 Toasted coconut
  • 1 Fresh berries

Instructions

  • Mix the Crust
    Combine the crushed biscuits, melted butter, and sugar until the texture feels even.
  • Press and Bake
    Press the mixture into a tart pan and bake at 350°F until lightly golden.
  • Blend the Mango
    Blend the mango until smooth so the curd turns out silky.
  • Start the Curd
    Whisk the mango purée, sugar, eggs, and lemon juice in a saucepan over low heat.
    Start the Curd
  • Let It Thicken
    Keep whisking until the mixture becomes thick and glossy.
  • Add Butter
    Off the heat, add the butter and let it melt into the curd.
    Add Butter
  • Strain and Fill
    Strain the curd for smoothness, then pour it into the cooled crust.
    Strain and Fill
  • Chill Until Set
    Refrigerate the tart for 3–4 hours so it firms up and slices cleanly.
  • Serving Step
    I serve it cold with a few mango slices or mint leaves for a simple finish.

Nutrition

Calories: 270kcal | Carbohydrates: 33g | Protein: 4g | Fat: 13g | Saturated Fat: 14g | Sodium: 90mg | Fiber: 1g | Sugar: 25g