This Mango Curd Tart is a vibrant, silky dessert featuring a buttery almond tart crust filled with luscious mango lime curd and topped with fresh fruit. Sweet, tangy, and beautifully colorful, this Mango Curd Tart makes a stunning centerpiece for spring and summer gatherings. If you love tropical desserts with a creamy texture and refreshing citrus finish, this recipe is for you.
Why You’ll Love This Recipe
- Silky smooth mango curd with fresh lime brightness
- Buttery almond tart crust with delicate sweetness
- Gorgeous fresh fruit topping
- Perfect make-ahead dessert
- Elegant yet surprisingly simple to prepare
Ingredients
Tart Dough
- 1/4 cup almond meal or almond flour (30 g)
- 1 1/4 cups bleached all-purpose flour (190 g)
- 1/2 cup confectioners’ sugar (65 g)
- Pinch of salt
- 10 tablespoons soft butter
- 1 large egg yolk
Mango Curd
- 1 1/4 cups canned mango puree (Alphonso or Kesar preferred)
- 1/4 cup fresh lime juice
- 1/3 cup sugar (use 1/2 cup if puree is unsweetened)
- Pinch of salt
- 6 egg yolks
- 4 tablespoons unsalted butter
Garnish
- 2 ripe mangos, peeled and thinly sliced
- 1 cup raspberries
- 1 cup pitted, halved cherries
- 1 cup whipped cream
- 1 tablespoon confectioners’ sugar
Instructions
Prepare the Tart Dough
- In a stand mixer, cream the butter and confectioners’ sugar until light and smooth.
- Add the egg yolk and mix until combined.
- Add almond flour, all-purpose flour, and salt. Mix until the dough just comes together.
- Press the dough directly into a 9–10 inch tart pan with removable bottom or wrap and refrigerate for at least 1 hour.
- If chilled, roll between parchment or silicone mat until even thickness.
- Transfer dough into tart pan, pressing gently to fit evenly. Trim excess dough.
- Freeze the crust for 15 minutes while preheating oven to 350°F.
- Line with foil and fill with pie weights or baking beans.
- Bake for 20 minutes until lightly golden. Remove weights and cool.
Prepare the Mango Curd
- In a heatproof bowl over a double boiler, combine mango puree, lime juice, sugar, salt, and egg yolks.
- Stir constantly with a spatula until mixture thickens.
- Stir in butter until fully melted and incorporated.
- Strain the curd for a silky smooth texture.
Assemble the Tart
- Pour mango curd into baked tart shell.
- Bake at 325°F for 15–20 minutes (longer if curd is cold) until just set.
- Cool to room temperature, then refrigerate until fully chilled.
Garnish
- Arrange sliced mango, raspberries, and cherries decoratively over the tart.
- Whip cream with confectioners’ sugar to medium peaks and pipe or spoon over tart before serving.
Tips & Tricks
- Use high-quality mango puree like Alphonso for best flavor.
- Straining the curd ensures extra smooth texture.
- Chill thoroughly before slicing for clean cuts.
- For extra shine, brush fruit with a light glaze.
- Make curd a day ahead for easier assembly.
Details
- Prep Time: 45 minutes
- Bake Time: 35–40 minutes
- Chill Time: 3–4 hours
- Total Time: About 5 hours
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired / Tropical
- Difficulty: Intermediate
- Dietary Notes: Vegetarian, Halal-friendly
Notes
- If mango puree is sweetened, reduce added sugar.
- Lemon juice can substitute lime if needed.
- Store tart chilled until ready to serve.
Nutrition (Approximate Per Slice)
- Calories: 340
- Protein: 5g
- Carbohydrates: 42g
- Fat: 18g
FAQ
Can I use fresh mango instead of canned puree?
Yes, blend ripe mango until smooth and strain if needed.
How do I know when the curd is set?
It should jiggle slightly in the center but not be liquid.
Can I freeze Mango Curd Tart?
It’s best enjoyed fresh, but it can be frozen without fruit topping.
What other fruits can I use for garnish?
Kiwi, blueberries, or strawberries work beautifully.
Can I make this ahead of time?
Yes, prepare the tart a day in advance and garnish before serving.
Storage
- Refrigerator: Store covered for up to 3 days.
- Freezer: Freeze without garnish for up to 1 month.
- Serving: Let sit at room temperature for 10–15 minutes before slicing.
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Mango Curd Tart – Bright & Creamy Tropical Dessert
Mango Curd Tart features a buttery almond crust filled with silky mango lime curd.
Ingredients
Tart Dough
- 1/4 cup almond meal or almond flour 30 g
- 1 1/4 cups bleached all-purpose flour 190 g
- 1/2 cup confectioners’ sugar 65 g
Pinch of salt
- 10 tablespoons soft butter
- 1 large egg yolk
Mango Curd
- 1 1/4 cups canned mango puree Alphonso or Kesar preferred
- 1/4 cup fresh lime juice
- 1/3 cup sugar use 1/2 cup if puree is unsweetened
- Pinch of salt
- 6 egg yolks
- 4 tablespoons unsalted butter
Garnish
- 2 ripe mangos peeled and thinly sliced
- 1 cup raspberries
- 1 cup pitted halved cherries
- 1 cup whipped cream
- 1 tablespoon confectioners’ sugar
Instructions
Prepare the Tart Dough
- In a stand mixer, cream the butter and confectioners’ sugar until light and smooth.
- Add the egg yolk and mix until combined.
- Add almond flour, all-purpose flour, and salt. Mix until the dough just comes together.
- Press the dough directly into a 9–10 inch tart pan with removable bottom or wrap and refrigerate for at least 1 hour.
- If chilled, roll between parchment or silicone mat until even thickness.
- Transfer dough into tart pan, pressing gently to fit evenly. Trim excess dough.
- Freeze the crust for 15 minutes while preheating oven to 350°F.
- Line with foil and fill with pie weights or baking beans.
- Bake for 20 minutes until lightly golden. Remove weights and cool.
Prepare the Mango Curd
- In a heatproof bowl over a double boiler, combine mango puree, lime juice, sugar, salt, and egg yolks.
- Stir constantly with a spatula until mixture thickens.
- Stir in butter until fully melted and incorporated.
- Strain the curd for a silky smooth texture.
Assemble the Tart
- Pour mango curd into baked tart shell.
- Bake at 325°F for 15–20 minutes (longer if curd is cold) until just set.
- Cool to room temperature, then refrigerate until fully chilled.
Garnish
- Arrange sliced mango, raspberries, and cherries decoratively over the tart.
- Whip cream with confectioners’ sugar to medium peaks and pipe or spoon over tart before serving.
Notes
- If mango puree is sweetened, reduce added sugar.
Conclusion
This Mango Curd Tart is a bright, creamy, and visually stunning dessert perfect for warm-weather celebrations. With its buttery almond crust and silky mango filling, it balances sweetness and tang beautifully. Once you try this tropical showstopper, it’s sure to become a favorite in your dessert collection.