Description
This Mango Curd Tart is a delightful dessert featuring a crisp biscuit crust filled with a luscious, smooth mango curd. The tart is beautifully garnished with fresh mango slices, mint leaves, toasted coconut, and fresh berries, making it a perfect treat for any occasion. The combination of tropical mango flavor and creamy curd texture creates an irresistible dessert that’s both refreshing and indulgent.
Ingredients
Scale
For the Crust:
- 1½ cups crushed biscuits or graham crackers
- 2 tbsp sugar
- 6 tbsp melted butter
For the Mango Curd:
- 1¼ cups mango purée
- ¼ cup sugar
- 4 tbsp butter
- 3 tbsp lemon juice
- 4 egg yolks
- 2 whole eggs
- Pinch of salt
For Garnish:
- Mango slices
- Mint leaves
- 1 tbsp toasted coconut
- Fresh berries
Instructions
- Prepare the crust: Combine the crushed biscuits, sugar, and melted butter in a bowl, mixing until the texture is even and crumbly. Press this mixture firmly into the bottom and up the sides of a tart pan to form the crust.
- Bake the crust: Place the tart pan in a preheated oven at 350°F (175°C) and bake the crust for about 10-12 minutes or until it turns lightly golden. Remove from the oven and let it cool completely.
- Make mango purée: Blend fresh or canned mango chunks until smooth to create a silky mango purée perfect for the curd.
- Cook the mango curd: In a saucepan over low heat, whisk together the mango purée, sugar, egg yolks, whole eggs, lemon juice, and a pinch of salt. Continuously whisk the mixture until it thickens, becomes glossy, and coats the back of a spoon, usually about 8-10 minutes. Be careful not to scramble the eggs by keeping the heat low.
- Add butter: Remove the pan from heat and immediately stir in the butter, allowing it to melt gently into the curd for a rich, smooth finish.
- Strain the curd: Pour the mango curd through a fine mesh sieve into a clean bowl to remove any lumps for a silky texture. Then, pour the strained curd into the cooled tart crust.
- Chill the tart: Refrigerate the tart for 3-4 hours or until the curd is fully set and firm to the touch, allowing for clean, neat slices.
- Garnish and serve: Garnish the chilled tart with fresh mango slices, mint leaves, toasted coconut, and fresh berries just before serving for a beautiful, fresh presentation.
Notes
- Use ripe mangoes for the best flavor in the purée.
- Be sure to whisk continuously over low heat to avoid scrambling the eggs while making the curd.
- Allow the crust to cool completely before adding the curd to prevent it from becoming soggy.
- Chilling the tart well is key to achieving clean slices when serving.
- Feel free to substitute crushed digestive biscuits if graham crackers are not available.
Keywords: Mango Curd Tart, Mango dessert, Summer tart recipe, Tropical fruit tart, Homemade tart with mango