Mango Curd Tart: 5 Irresistible Reasons to Make It Today

A delicious tart filled with creamy mango curd.

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Prepare the Tart Crust
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
Stir in the egg yolk and mix until combined. Add cold water, one tablespoon at a time, until the dough comes together.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out the chilled dough to fit your tart pan. Press the dough into the pan and trim the edges. Prick the bottom with a fork to prevent bubbling. Bake in the preheated oven for 15–20 minutes, or until lightly golden. Let cool completely.
Make the Mango Curd
In a medium saucepan, whisk together the mango puree, granulated sugar, and eggs until well combined.
Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 8–10 minutes). Do not let it boil.
Remove from heat and stir in the butter, lemon juice, and vanilla extract until smooth.
Allow the mango curd to cool slightly before pouring it into the cooled tart crust.
Assemble the Tart
Pour the mango curd into the baked tart shell, spreading it evenly.
Refrigerate the tart for at least 2 hours to set the curd.
Serve
Once set, you can garnish the tart with fresh mango slices, whipped cream, or mint leaves if desired.
Slice and serve your delicious Mango Curd Tart.