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.