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Mango Curd Tart Recipe

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4.2 from 2 reviews

This Mango Curd Tart is a delightful tropical dessert featuring a crisp graham cracker and coconut crust filled with a smooth, velvety mango curd enhanced by fresh lime juice and zest. Topped with fresh mango cubes, whipped cream, and mint leaves, this 10-serving tart combines vibrant flavors and textures, perfect for warm-weather gatherings or special occasions.

Ingredients

Crust

  • 1 ½ cups Graham Cracker Crumbs (Approx. 10–12 full sheets finely ground)
  • ¼ cup Unsweetened Shredded Coconut (Finely chopped)
  • 2 tbsp Granulated Sugar
  • 5 tbsp Unsalted Butter, melted
  • Pinch of Fine Salt

Mango Curd Filling

  • 1 ¼ cups Smooth Mango Purée (Approx. 2 large ripe mangoes, sieved)
  • 6 Large Egg Yolks
  • ½ cup Granulated Sugar
  • ¼ cup Fresh Lime Juice (Approx. 2 limes)
  • 6 tbsp Unsalted Butter, cold and cubed
  • 1 tsp Lime Zest (Finely grated)
  • Pinch of Sea Salt

Garnish

  • Fresh Mango Cubes (Peeled and pitted)
  • Whipped Cream (Stabilized with a little powdered sugar)
  • Fresh Mint Leaves

Instructions

  1. Prepare the crust: Combine the graham cracker crumbs, shredded coconut, granulated sugar, and a pinch of fine salt in a bowl. Stir in the melted butter until fully incorporated. Press this mixture firmly into a 9-inch tart pan to form an even crust. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes until the crust turns dark golden brown. Remove from the oven and let it cool completely.
  2. Make the mango purée: Blend fresh mango flesh in a blender until smooth. Pass the purée through a fine-mesh sieve to remove any fibers, resulting in a silky smooth mango purée. Measure out 1 ¼ cups for the curd.
  3. Cook the mango curd: In a heavy saucepan over medium-low heat, whisk together the mango purée, egg yolks, granulated sugar, and fresh lime juice. Whisk constantly for 8–10 minutes until the mixture thickens enough to coat the back of a spoon. Be careful not to let the mixture boil.
  4. Finish the curd: Remove the saucepan from heat. Stir in the lime zest and a pinch of sea salt. Gradually whisk in the cold, cubed butter two pieces at a time, allowing each piece to melt before adding the next, creating a smooth and glossy emulsion.
  5. Assemble the tart: Pour the mango curd into the cooled crust. Cover the surface directly with plastic wrap to prevent a rubbery skin from forming. Refrigerate the tart for at least 4 hours, preferably overnight, to allow it to set firmly.
  6. Garnish and serve: Remove the tart ring carefully. Decorate the tart with fresh mango cubes, stabilized whipped cream, and fresh mint leaves just before serving to add color and contrasting flavors.

Notes

  • Using only egg yolks eliminates excess water, ensuring a stable and smooth curd.
  • Cold butter is crucial for creating a glossy mango curd through proper emulsion.
  • Pressing plastic wrap directly on the curd prevents an undesirable rubbery skin.
  • Lime juice adds a bright, tropical acid profile that complements the mango better than lemon.
  • Stabilized whipped cream can be prepared by adding a small amount of powdered sugar to help maintain its shape.
  • The crust can be prepared ahead of time and stored airtight until ready to assemble.

Find it online: https://bitezly.com/mango-curd-tart-recipe-2/