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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Calories: 270kcal
Servings: 10
Equipment
- Blender or Food Processor: To pulverize the mango into a smooth purée.
- 9-inch Tart Pan (with Removable Bottom): Essential for removing the tart without breaking the crust.
- Heavy-Bottomed Saucepan: To prevent the eggs from curdling or scorching.
- Fine-Mesh Sieve (Strainer): Mandatory for removing mango fibers and egg bits for a silky finish.
- Silicone Spatula & Whisk: A whisk for the cooking phase; a spatula for clean scraping and smoothing the top.
- Medium Mixing Bowl: To prep the graham cracker crust.
- Plastic Wrap: To cover the curd while chilling (prevents a "skin" from forming on top).
Ingredients
For the Toasted Coconut Crust
- 1 ½ cups Graham Cracker Crumbs: Approx. 10–12 full sheets finely ground.
- ¼ cup Unsweetened Shredded Coconut: Finely chopped adds flavor and structural "grip".
- 2 tbsp Granulated Sugar: Helps the crust caramelize and harden.
- 5 tbsp Unsalted Butter melted: (Reduced by 1 tbsp from the competitor to prevent "crust slump").
- Pinch of Fine Salt: To balance the sweetness.
For the Silky Mango Curd
- 1 ¼ cups Smooth Mango Purée: Approx. 2 large ripe mangoes Must be strained through a fine-mesh sieve before measuring.
- 6 Large Egg Yolks: Eliminating whole eggs removes excess water, ensuring a stable, velvety set.
- ½ cup Granulated Sugar: Adjusted to balance the extra yolks and acidity.
- ¼ cup Fresh Lime Juice: Approx. 2 limes. Lime provides a better "tropical" acid profile than lemon.
- 6 tbsp Unsalted Butter cold and cubed: Cold butter is essential for a proper emulsion (creates the "glossy" look).
- 1 tsp Lime Zest: Finely grated for aromatic depth.
- Pinch of Sea Salt: To intensify the mango flavor.
Optional Finishing Toppings
- Fresh Mango Cubes: Pitted and peeled.
- Whipped Cream: Stabilized with a little powdered sugar.
- Fresh Mint Leaves: For a color contrast.
Instructions
- Combine 1 ½ cups crumbs, ¼ cup coconut, 2 tbsp sugar, and a pinch of salt. Stir in 5 tbsp melted butter. Press firmly into a 9-inch tart pan and bake at 350°F for 10–12 minutes until dark gold. Let cool completely.
- Puree fresh mango in a blender, then pass it through a fine-mesh sieve to remove all fibers. Measure out 1 ¼ cups of the silky puree.
- Whisk the purée, 6 egg yolks, ½ cup sugar, and ¼ cup lime juice in a heavy saucepan over medium-low heat. Whisk constantly for 8–10 minutes until the mixture is thick enough to coat the back of a spoon. Do not boil.
- Remove from heat. Stir in lime zest and salt. Whisk in 6 tbsp cold, cubed butter two pieces at a time, waiting for each to melt before adding more. This creates a stable, silky emulsion.
- Pour the curd into the cooled crust. Press plastic wrap directly onto the surface of the curd to prevent a rubbery skin from forming.
- Refrigerate for at least 4 hours (ideally overnight). Remove the tart ring and garnish with fresh mango or mint just before serving.
Nutrition
Calories: 270kcal | Carbohydrates: 33g | Protein: 4g | Fat: 13g | Saturated Fat: 14g | Sodium: 90mg | Fiber: 1g | Sugar: 25g