Mango Curd Tart

Mango Curd Tart | photo by Zoë François

In a quest to create the perfect mango cheesecake, I discovered mango puree from the Indian market. I’ve tried making my own with fresh mangos, but the flavor was much too subtle and disappeared in most recipes. I even tried cooking it, to reduce the fruit, which usually works to intensify the flavor. But, it just made the mango taste like squash. So, I asked the internet and my community taught me the ways of tinned (canned) mango puree, which is apparently a known and beloved ingredient in India. There are many types of mangos and the Indian market had them all in puree, so I tried them all. They are mostly sweetened, but I did manage to find one that wasn’t and it was amazing. If all you can find is the sweetened version, you can reduce the sugar in the recipe by a bit.

The mango cheesecake was a big hit (I’ll post that recipe soon too) and I had lots of the puree left over, so I went to work creating more desserts with it. This mango curd tart is the lucky result of that abundance of tinned mango. The curd is made just as you would a lemon curd, but I used a combination of mango and lime. It makes very little sense, but the lime makes the mango taste more like mango and not just cloyingly sweet. Slow cooking the curd over a double boiler is the key to the satiny texture.

You can watch my video of this mango curd tart on my Instagram page.

Mango Curd Tart | photo by Zoë François

Mango Curd Tart

(This will make an 8-inch tart that is quite full or a 9-inch tart that leaves room for the fruit I put on top)

Tart crust – Click here for recipe and instructions 

1 1/4 cups canned mango puree (Alphonso or Kesar) – unsweetened if you can find it

1/4 cup lime juice

1/3 cup sugar (1/2 cup if you find unsweetened mango)

Pinch salt

6 egg yolks

4 tablespoons unsalted butter

2 mangos, peeled and sliced thin, for garnish

1 cup raspberries

1 cup pitted, halved cherries

1 cup whipped cream

1 tablespoon confectioners sugar

Prepare the tart dough and blind bake it in the pan for about 20 minutes at 350°F. You can find my video on blind baking in my instagram highlights.

To make the mango curd:

In a bowl set over a double boiler, mix together the mango, lime, sugar, salt and yolks. Use a rubber spatula to stir it until it starts to thicken. Then stir in the butter. Once it is thick, strain the curd. You can make this a few days ahead.

To make the tart, pour the curd into the prepared tart shell and bake at 325°F until the curd is set (this can take 15-20 minutes for curd that is still warm or up to 35+ minutes for chilled curd). Let cool to room temperature, then refrigerate until well chilled.

Mango Curd Tart | photo by Zoë François 

To garnish, add the sliced mango, raspberries and cherries.

Mango Curd Tart | photo by Zoë François

Whip the cream to medium peaks and pipe over the curd. Serve the remaining cream with the sliced tart.

8 thoughts to “Mango Curd Tart”

  1. This is s beautiful, Zoe. I’ve purchased the boxed Mango purée at our international market here in town and loved it. I don’t recall the brand. I actually used it for a vinaigrette. But using it to make mango curd sounds like heaven. Your tart is stunning. I’d never think to pair it with cherries – sounds divine. I’ll definitely be trying this.

  2. This looks amazing!! Thank you for sharing the recipe. Can you give an estimated time that the curd takes to set in the oven?

  3. The crust on this is bangin’ and I’ve started using it as my go-to tart crust. I am horrible at baking so I appreciate something that turns out great every time!

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