Easy Mango Curd Tart

This easy mango curd tart is a bright, tropical dessert with a crisp buttery base and a smooth, silky mango filling. The flavour is fresh and fruity with just the right balance of sweetness and gentle sharpness. It is a straightforward recipe that looks impressive but is very manageable for home bakers of all levels. From start to finish, it comes together in just over an hour, plus chilling time.

Ingredients

For the tart base

• 200g digestive biscuits
• 100g unsalted butter, melted

For the mango curd filling

• 200ml mango purée, fresh or canned
• 3 large egg yolks
• 1 large whole egg
• 120g caster sugar
• 80g unsalted butter, cubed
• 1 tbsp lemon juice

For decoration

• Fresh mango slices
• Whipped cream or crème fraîche, optional

How to Make Easy Mango Curd Tart

• Prepare the base: Place the digestive biscuits into a food processor and blitz until they resemble fine crumbs. Pour in the melted butter and pulse until evenly combined. Tip the mixture into a 23cm loose bottom tart tin and press firmly over the base and slightly up the sides. Chill in the fridge for 20 minutes to set.
• Make the mango curd: Add the mango purée, egg yolks, whole egg, caster sugar, butter, and lemon juice to a heatproof bowl. Set the bowl over a pan of gently simmering water, making sure the base does not touch the water.
• Cook gently: Stir constantly with a wooden spoon for 10 to 15 minutes until the mixture thickens enough to coat the back of the spoon. Keep the heat low to avoid scrambling the eggs.
• Cool slightly: Remove the bowl from the heat and allow the curd to cool for 5 minutes. Stir once or twice as it cools to keep it smooth.
• Assemble the tart: Pour the warm mango curd into the chilled biscuit base and smooth the top with a palette knife.
• Chill to set: Refrigerate the tart for at least 2 hours, or until the filling is fully set and sliceable.

Tips for the Best Mango Curd Tart

How do I stop the curd from splitting?

Keep the heat very gentle and stir continuously. If the heat is too high, the eggs can overcook and cause the curd to split.

Can I use fresh mango instead of purée?

Yes. Blend ripe mango flesh until completely smooth, then pass it through a sieve to remove any fibres for the best texture.

Why is my tart not setting properly?

The curd needs enough time over the heat to thicken, and the tart must be fully chilled. If it still feels soft, give it another hour in the fridge.

Serving Suggestions

• Serve chilled with softly whipped cream
• Add fresh berries for extra colour
• Dust lightly with icing sugar before serving

Storage

Room temperature

This tart should not be kept at room temperature for long. Serve straight from the fridge for best results.

Refrigerator

Store covered in the fridge for up to 3 days. Keep it well sealed to prevent it absorbing fridge odours.

Freezing

The tart can be frozen without decoration for up to 1 month. Thaw overnight in the fridge before serving.

Nutrition

• Calories: 385 kcal
• Carbohydrates: 42g
• Protein: 6g
• Fat: 22g
• Saturated fat: 13g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs