Dreaming of a tropical escape? Mango Curd Tart delivers creamy mango curd in a buttery crust, bursting with sunny flavor! These Tropical Dessert Tarts are perfect for summer or any day. Try this simple recipe for an elegant, crowd-pleasing treat!
Why You’ll Love Mango Curd Tart
- Vibrant: Mango Curd Tart shines with tangy mango in these tropical dessert tarts.
- Easy: Minimal steps for this simple recipe.
- Elegant: Impresses with ease in these creamy mango treats.
- Versatile: Year-round delight for these buttery crust desserts.
- Flavorful: Lime zest enhances these tropical dessert tarts.
Ingredients for Mango Curd Tart
Here’s what you’ll need for these tropical dessert tarts (makes ~10 servings):
For the Salted Coconut Crust:
- 1 ½ cups (150g) graham cracker crumbs
- ⅓ cup (65g) brown sugar
- ½ cup (40g) toasted unsweetened shredded coconut
- 1 tsp kosher salt
- 9 tbsp (125g) unsalted butter, melted
For the Mango Curd:
- 1 ¼ cups (300g) mango puree (Kesar pulp preferred)
- Zest and juice of 2 limes (about 2 tbsp zest, ¼ cup juice)
- ⅓ cup (65g) granulated sugar
- Pinch kosher salt
- 6 large egg yolks
- 5 tbsp (70g) unsalted butter
- 1 tsp vanilla extract
Optional Garnishes:
- Fresh mango slices
- Toasted coconut flakes
- Lime wedges
Substitution: Use canned mango puree; lemon for lime; shortbread crumbs for graham.
Equipment
- 9-inch tart pan
- Mixing bowls
- Whisk
- Double boiler or heatproof bowl
- Spatula
Ingredient Tips
- Mango Puree: Sweet base for these creamy mango treats.
- Lime: Bright zing for these tropical dessert tarts.
- Graham Crumbs: Crunchy texture for these buttery crust desserts.
- Coconut: Toasty flavor for this simple recipe.
- Egg Yolks: Silky curd for these tropical dessert tarts.
Directions for Mango Curd Tart
Let’s create these tropical dessert tarts!
Make Crust
I preheat the oven to 350°F (175°C), mix 1 ½ cups graham crumbs, ⅓ cup brown sugar, ½ cup coconut, and 1 tsp salt, stir in 9 tbsp melted butter, press into a 9-inch tart pan, and bake 10 minutes until golden for these Mango Curd Tart treats.
Cook Mango Curd
I lower the oven to 325°F, whisk 1 ¼ cups mango puree, lime zest, ¼ cup lime juice, ⅓ cup sugar, pinch of salt, and 6 egg yolks in a heatproof bowl over simmering water, stirring 15–20 minutes until thick, then whisk in 5 tbsp butter and 1 tsp vanilla for these creamy mango treats.
Fill and Bake
I pour curd into the baked crust, smooth the top, and bake 15–17 minutes until set for these buttery crust desserts.
Chill
I cool the tart, then refrigerate 4 hours or overnight for this simple recipe.
Garnish and Serve
I top with mango slices, coconut flakes, and lime wedges for these tropical dessert tarts.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Chill Time: 4 hours
- Total Time: ~4 hours 50 minutes
- Yield: ~10 servings
- Calories: ~410 kcal per serving
- Macros per Serving: 45g carbs, 5g protein, 23g fat
Variations for Mango Curd Tart
Try these twists for these tropical dessert tarts:
- Passion Fruit: Swap mango for passion fruit in these creamy mango treats.
- Lemon: Use lemon juice for these buttery crust desserts’ tang.
- Nutty: Add crushed almonds to the crust for this simple recipe’s crunch.
- Berry: Top with raspberries for these tropical dessert tarts’ color.
- Meringue: Pipe Swiss meringue for these creamy mango treats’ flair.
Serving Ideas:
- Pair with Food and Tips’ iced tea for these buttery crust desserts.
- Serve with Food and Tips’ whipped cream for these tropical dessert tarts.
- Enjoy with Food and Tips’ coffee for these creamy mango treats.
Storage
I store these tropical dessert tarts in an airtight container in the fridge for 5 days. I freeze slices for 2 months, thawing overnight for these creamy mango treats.
Serving Tips
- Presentation: Serve Mango Curd Tart on a platter for tropical dessert tarts appeal.
- Garnish: Add mango and coconut for these creamy mango treats’ vibrancy.
- Pairing: Enjoy with Food and Tips’ sparkling water for these buttery crust desserts.
- Portion Size: 1 slice per serving for a sweet treat.
- Occasions: Perfect for summer parties, brunches, or special treats.
FAQs About Mango Curd Tart
Here are answers to common questions about these tropical dessert tarts:
Can I use canned mango puree?
Yes, it works well for these creamy mango treats.
How do I keep the crust crisp?
Ensure curd is thick before baking for these buttery crust desserts.
Can I make it ahead?
Yes, prep a day early for this simple recipe’s deeper flavor.
Can I use frozen mango?
Puree thawed mango for these tropical dessert tarts.
What pairs well?
Tea or whipped cream complements these creamy mango treats.
More Delicious Cake Recipes You’ll Love
- Mango Cake Recipe with Whipped Cream Layers
- Italian Cream Cake Recipe
- Pistachio Chocolate Lava Cakes
Conclusion
Mango Curd Tart combines silky mango curd with a buttery coconut crust, perfect for summer gatherings or year-round indulgences with minimal effort. This simple recipe delivers tropical dessert tarts bursting with tangy-sweet flavor. Pair these creamy mango treats with iced tea or whipped cream for a stunning, sunny dessert that delights all!
Mango Curd Tart
Ingredients
For the Salted Coconut Crust:
- 1 ½ cups 150g graham cracker crumbs
- ⅓ cup 65g brown sugar
- ½ cup 40g toasted unsweetened shredded coconut
- 1 tsp kosher salt
- 9 tbsp 125g unsalted butter, melted
For the Mango Curd:
- 1 ¼ cups 300g mango puree (Kesar pulp preferred)
- Zest and juice of 2 limes about 2 tbsp zest, ¼ cup juice
- ⅓ cup 65g granulated sugar
- Pinch kosher salt
- 6 large egg yolks
- 5 tbsp 70g unsalted butter
- 1 tsp vanilla extract
Optional Garnishes:
- Fresh mango slices
- Toasted coconut flakes
- Lime wedges
- Substitution: Use canned mango puree; lemon for lime; shortbread crumbs for graham.
Instructions
Make Crust
- I preheat the oven to 350°F (175°C), mix 1 ½ cups graham crumbs, ⅓ cup brown sugar, ½ cup coconut, and 1 tsp salt, stir in 9 tbsp melted butter, press into a 9-inch tart pan, and bake 10 minutes until golden for these Mango Curd Tart treats.
Cook Mango Curd
- I lower the oven to 325°F, whisk 1 ¼ cups mango puree, lime zest, ¼ cup lime juice, ⅓ cup sugar, pinch of salt, and 6 egg yolks in a heatproof bowl over simmering water, stirring 15–20 minutes until thick, then whisk in 5 tbsp butter and 1 tsp vanilla for these creamy mango treats.
Fill and Bake
- I pour curd into the baked crust, smooth the top, and bake 15–17 minutes until set for these buttery crust desserts.
Chill
- I cool the tart, then refrigerate 4 hours or overnight for this simple recipe.
Garnish and Serve
- I top with mango slices, coconut flakes, and lime wedges for these tropical dessert tarts.
Notes
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