Go Back

Mango Curd Tart

A tropical twist on a classic dessert, this Mango Curd Tart features a silky, bright mango curd filling nestled in a buttery tart shell perfect for warm weather gatherings, celebrations, or a show‑stopping finish to any meal. The vibrant mango flavor with a hint of lime makes every bite refreshing and indulgent.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Chill Time 1 hour
Total Time 2 hours
Servings: 10
Course: Dessert
Cuisine: Modern
Calories: 320
Ingredients Equipment Method

Ingredients
  

For the Tart Crust
  • 1½ cups all‑purpose flour
  • ¼ cup granulated sugar
  • ½  tsp salt
  • ½  cup unsalted butter cold and cubed
  • 1 large egg yolk
  • 1 –2 Tbsp ice water as needed
For the Mango Curd Filling
  • 2 cups mango puree fresh or canned
  • ¾ cup granulated sugar
  • 3 –4 Tbsp lime juice fresh
  • Zest of 1 lime optional for extra brightness
  • 4 large egg yolks
  • ½  cup unsalted butter cubed
  • Pinch of salt
Optional Garnish
  • Fresh mango slices
  • Whipped cream
  • Lime zest
  • Toasted coconut

Equipment

  • Tart pan (9‑inch) with removable bottom
  • Blender or food processor
  • Medium saucepan or heatproof bowl (for bain‑marie)
  • Whisk
  • Fine Mesh Strainer
  • Mixing bowls
  • Measuring cups and spoons

Method
 

Make the Tart Shell
  1. Preheat the oven to 350°F (175°C) and take a bowl, whisk together flour, sugar, and salt. Cut in cold cubed butter until the mixture resembles coarse crumbs.
  2. Add the egg yolk and a tablespoon of ice water. Mix until the dough just comes together; add more water if needed.
  3. Press the dough evenly into the bottom and up the sides of a tart pan. Prick the bottom lightly with a fork.
  4. Bake the crust until lightly golden, about 15–18 minutes. Remove and let cool slightly while you make the curd.
Prepare the Mango Curd
  1. In a blender or food processor, puree mango until smooth. Strain if you prefer an extra silky texture.
  2. In a heatproof bowl set over a saucepan of simmering water (bain‑marie), combine mango puree, sugar, lime juice, lime zest (if using), and salt. Whisk gently to combine.
  3. Add the egg yolks and continue whisking over the bain‑marie until the mixture thickens and coats the back of a spoon, about 10–15 minutes.
  4. Remove from heat and whisk in the cubed butter piece by piece until fully incorporated and glossy.
Assemble the Tart
  1. Pour the warm mango curd into the pre‑baked tart shell and smooth the top with a spatula.
  2. Bake at 325°F (160°C) until the filling is just set, about 15–20 minutes.
  3. Let the tart cool to room temperature, then refrigerate for at least 1–2 hours to fully set. Before serving, garnish with fresh mango slices, whipped cream, lime zest, or toasted coconut.