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Mango Curd Tart Recipe

Mango Curd Tart Recipe
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This Mango Curd Tart Recipe combines a vibrant, tropical mango curd filling with a flaky, buttery crust, creating a fresh, tangy, and sweet dessert perfect for any occasion. Featuring simple ingredients and customizable options, it promises a bright and delightful finish to your meal.

Ingredients

Scale

Tart Crust

  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (30g) icing sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2–3 tablespoons cold water

Mango Curd Filling

  • 1 cup (240g) fresh ripe mango pulp
  • 3 tablespoons unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 4 large egg yolks
  • 2 tablespoons fresh lemon juice

To Garnish (Optional)

  • Icing sugar, for dusting
  • Fresh mango slices
  • Fresh mint leaves
  • Toasted coconut flakes

Instructions

  1. Prepare the Tart Dough: Begin by mixing cold, cubed unsalted butter into the all-purpose flour and icing sugar. Work quickly with your fingers or a pastry cutter until the mixture forms coarse crumbs. Gradually add cold water, 1 tablespoon at a time, kneading gently just until the dough comes together. Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes to firm up.
  2. Roll and Bake the Tart Shell: Once chilled, roll the dough out on a lightly floured surface to fit your tart pan. Carefully press the dough into the pan, trimming any excess. Prick the bottom with a fork to prevent puffing. Blind bake the crust at 350°F (175°C) with pie weights or dried beans for 15 minutes, remove the weights, then bake for an additional 10 minutes until golden brown. Allow to cool completely.
  3. Make the Mango Curd Filling: In a bowl, whisk together egg yolks, granulated sugar, and fresh lemon juice until smooth. In a saucepan, gently heat the fresh mango pulp and butter until warm. Slowly add the warm mango mixture to the egg yolk mixture in a steady stream, stirring constantly to prevent curdling. Return the combined mixture to low heat and cook gently, stirring constantly until thickened to a custard-like consistency. Remove from heat and let cool slightly.
  4. Assemble and Chill the Tart: Pour the mango curd filling into the cooled tart shell, spreading evenly with a spatula. Refrigerate the tart for at least 3-4 hours or overnight to let it set and flavors meld.
  5. Garnish and Serve: Before serving, dust the tart with icing sugar and add optional garnishes like fresh mango slices, mint leaves, or toasted coconut flakes for extra flavor and visual appeal.

Notes

  • Use ripe, fresh mangoes for the best flavor and vibrant color.
  • Handle pastry dough gently to avoid toughness.
  • Cook the mango curd over low heat, stirring constantly to prevent curdling.
  • Blind baking the crust prevents sogginess from the filling.
  • Chill the tart thoroughly to improve texture and taste.

Nutrition

Keywords: mango curd tart, mango tart, tropical dessert, mango dessert, curd tart, flaky crust dessert

Find it online: https://mealsbymary.com/mango-curd-tart-recipe/