Mango Curd Tart
A tropical showstopper dessert featuring a crisp buttery crust filled with silky, tangy mango curd and topped with fresh fruit. Versatile and elegant, this tart can be made gluten-free or vegan and is ideal for summer parties, brunch, or holiday celebrations.
Equipment
- 9-inch tart pan with removable bottom
- Blender or food processor
- Fine mesh strainer
- Silicone spatula
- Parchment paper
- Pie weights or dried beans (for blind baking)
Ingredients
For the crust:
- 1 ¼ cups all-purpose flour (or almond flour/gluten-free blend)
- ½ cup cold unsalted butter (or coconut oil)
- ⅓ cup granulated sugar
- 1 egg yolk (or vegan egg replacer)
- Pinch of salt
For the mango curd:
- 2 cups fresh or canned mango purée
- 3 large egg yolks (or 3 tbsp cornstarch for vegan version)
- ¾ cup granulated sugar
- 2 tbsp lime or lemon juice
- 2 tbsp butter or vegan butter (optional)
Toppings:
- Fresh mango slices, berries, kiwi, toasted coconut flakes
- Fresh mint or edible flowers (optional)
Instructions
- Make the crust: Pulse flour, sugar, and salt; cut in butter/oil; add egg yolk and combine. Press into tart pan. Chill 30 mins. Blind bake at 350°F (175°C) for 20 minutes total. Cool.
- Prepare mango curd: Blend and strain mango purée. Whisk egg yolks, sugar, citrus juice in saucepan. Add mango purée; cook, stirring, until thickened (~8–10 mins). Stir in butter. Cool slightly.
- Assemble tart: Pour curd into crust. Chill 4+ hours until set.
- Serve: Top with fresh fruit and garnish. Slice with warm knife.
Notes
- Use ripe mangoes for best flavor; canned mango purée is a convenient substitute.
- For vegan curd, replace egg yolks with cornstarch slurry and use vegan butter.
- Blind baking crust fully prevents sogginess.
- Chill tart well for clean slicing. Warm your knife in hot water before cutting to avoid cracking the curd or crust.
- Store refrigerated in airtight container up to 4 days.