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Mango Curd Tart

Mango Curd Tart: A Tropical Treat You’ll Adore

Experience the tropical delight of Mango Curd Tart, a visually stunning dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Tropical
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Substitute with gluten-free options for a gluten-free treat.
  • 0.5 cups Unsweetened Shredded Coconut Can be omitted for a simpler crust.
  • 0.5 cups Granulated Sugar (Crust) No substitutions needed.
  • 0.25 cups Unsalted Butter (Melted) Use salted butter if unsalted isn’t available.
  • 0.25 teaspoon Fine Salt Essential for flavor harmony.
For the Curd
  • 1.25 cups Smooth Mango Purée Ensure it's strained for silky-smooth texture.
  • 4 large Egg Yolks Provide richness and stability.
  • 0.5 cups Granulated Sugar (Curd) Adjust sugar if using sweeter mango.
  • 0.25 cups Fresh Lime Juice Critical for tartness.
  • 4 tablespoons Cold Unsalted Butter (Cubed) Reduce quantity for less rich final product.
  • 1 tablespoon Lime Zest Use fresh zest for optimal results.
  • 0.25 teaspoon Sea Salt Enhances the flavor.
For Serving (Optional)
  • 1 cup Fresh Mango Cubes Adds a pop of freshness.
  • 1 cup Whipped Cream Stability can be improved by adding powdered sugar.
  • 0.5 cup Fresh Mint Leaves A lovely garnish for color.

Equipment

  • 9-inch tart pan
  • Mixing bowl
  • Blender
  • Saucepan
  • fine-mesh sieve
  • spatula

Method
 

Step-by-Step Instructions for Mango Curd Tart
  1. Combine graham cracker crumbs, shredded coconut, granulated sugar, and fine salt. Stir in melted butter. Press into a 9-inch tart pan and bake at 350°F for 10-12 minutes. Allow to cool.
  2. Peel and chop mangoes, blend until smooth, and strain through a fine-mesh sieve to measure out 1¼ cups of smooth mango purée.
  3. In a saucepan, whisk mango puree, egg yolks, sugar, and lime juice over medium-low heat for 8-10 minutes until thickened. Gradually whisk in cold butter until emulsified.
  4. Pour the mango curd into the cooled crust, smooth the top, and refrigerate for at least 4 hours or overnight to set.
  5. Remove tart ring from the pan. Garnish with mango cubes and mint leaves before serving.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 18gVitamin A: 1000IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

This dessert is easy to make, visually stunning, and sure to impress at gatherings.

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