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Mango Curd Tart

Tropical mango curd tart with a buttery, crisp shell and smooth, tangy mango filling, perfect for summer desserts.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 8 slices
Course: Dessert
Cuisine: International, Tropical
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Tart Shell
  • 1.25 cups all-purpose flour
  • 0.25 cup powdered sugar
  • 0.5 cup unsalted butter cold, cubed
  • 1 egg yolk
  • 1-2 tbsp cold water
Mango Curd Filling
  • 2 ripe mangoes peeled and pureed, ~1 cup puree
  • 3 eggs large
  • 0.75 cup granulated sugar
  • 0.25 cup unsalted butter cubed
  • 2 tbsp lemon juice
  • 1 tsp lemon zest

Equipment

  • Mixing bowls
  • Tart pan
  • Whisk
  • Spatula
  • Heatproof bowl

Method
 

  1. Whisk flour and powdered sugar. Cut in butter until coarse crumbs form. Add egg yolk and water, mix into dough. Chill 30 min.
  2. Roll dough into tart pan, trim edges, chill 10 min. Line with parchment and fill with pie weights. Bake 15 min at 350°F (175°C). Remove weights, bake 5–7 more min until golden. Cool.
  3. In heatproof bowl over simmering water, whisk eggs and sugar. Stir in mango puree, butter, lemon juice, and zest. Cook 8–10 min until thickened, stirring constantly.
  4. Pour mango curd into pre-baked shell. Smooth top. Chill 2–3 hours until set.
  5. Slice and garnish with mango slices, mint, or whipped cream. Serve chilled.

Notes

Can be prepared a day ahead; chilling improves flavor and set.