Mango Curd Tart Recipe

This mango curd tart is a bright, elegant dessert with a crisp buttery base and a silky smooth mango filling. The flavour is fresh and tropical, balanced with gentle sweetness and a soft citrus note. It is straightforward to make with simple steps and delivers a professional finish. Total time is around 1 hour 30 minutes including chilling.

Ingredients

For the sweet pastry base

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

For the mango curd filling

• 300g mango purée, from ripe fresh mangoes or canned
• 120g caster sugar
• 3 large eggs
• 100g unsalted butter, cut into cubes
• 2 tbsp fresh lemon juice

For decoration

• Fresh mango slices
• Lightly whipped double cream, optional

How to Make Mango Curd Tart

• Prepare the oven: Preheat the oven to 190°C or 170°C fan. Place a shelf in the middle of the oven so the tart base bakes evenly.
• Make the biscuit base: Crush the digestive biscuits finely using a food processor or rolling pin. Mix with the melted butter until evenly coated.
• Press and bake: Press the mixture firmly into the base and sides of a 23cm loose bottom tart tin. Bake for 10 minutes until lightly golden, then set aside to cool.
• Prepare the mango curd: Place the mango purée, sugar, eggs, butter and lemon juice into a heatproof bowl. Set over a pan of gently simmering water.
• Cook the curd: Stir continuously for 10 to 15 minutes until thickened enough to coat the back of a spoon. Remove from the heat.
• Fill the tart: Pour the warm mango curd into the cooled tart shell. Smooth the surface with a spatula.
• Chill: Refrigerate for at least 2 hours until fully set and firm to the touch.
• Decorate and serve: Top with fresh mango slices and serve with whipped cream if desired.

Tips for Best Results

How do I avoid a soggy base?

Baking the biscuit base briefly before adding the filling helps it stay crisp once the curd is added.

Can I make the curd smoother?

If needed, pass the cooked curd through a fine sieve before filling the tart to remove any egg strands.

What mangoes work best?

Use ripe, sweet mangoes such as Alphonso or Ataulfo for the fullest flavour and natural sweetness.

Serving Suggestions

• Serve chilled with lightly whipped cream
• Add toasted coconut flakes for texture
• Pair with fresh berries for contrast

Storage

Room temperature

This tart should not be kept at room temperature for more than 2 hours due to the egg-based filling.

Refrigerator

Store covered in the fridge for up to 3 days. Keep chilled until ready to serve.

Freezing

Freezing is not recommended as the curd texture can change once thawed.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 42g
• Protein: 6g
• Fat: 22g
• Saturated fat: 13g
• Sodium: 120mg

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

FAQs