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Mango Curd Tart with glossy yellow mango filling in a golden crust, topped with fresh mango, blueberries, raspberries, coconut flakes, and mint.

Mango Curd Tart

A vibrant, sunny Mango Curd Tart featuring a rich, silky fruit custard poured into a buttery prebaked crust. This tropical dessert is beautifully garnished with fresh berries and coconut.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 35 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 prebaked sweet tart shell 9-inch size, completely cooled
  • 2 cups fresh mango puree Strained for smoothness
  • 4 large egg yolks Room temperature
  • ½ cup granulated sugar For sweetness
  • ½ cup unsalted butter Diced into small cubes
  • 1 cup mixed berries Blueberries and raspberries for garnish
  • 2 tablespoon coconut flakes For garnish

Equipment

  • 1 9 inch tart pan With a removable bottom
  • 1 Food processor For blending the mangoes
  • 1 Fine-mesh strainer For removing fibers
  • 1 Medium saucepan For cooking the curd gently

Method
 

  1. Peel and chop the ripe fruit to remove the skin so the flesh is completely exposed.
  2. Blend the fruit pieces in a food processor to break them down so the texture becomes entirely liquid.
  3. Pass the wet puree through a fine mesh strainer to remove fibers so the base is completely smooth.
  4. Measure exactly two cups of the strained liquid to ensure accurate ratios so the custard sets properly.
  5. Whisk the puree, egg yolks, and sugar in a saucepan to combine the ingredients so no streaks remain.
  6. Heat the mixture over medium low heat to gently cook the eggs so the liquid thickens very slowly.
  7. Stir the custard constantly with a wooden spoon to prevent burning so the bottom stays perfectly clean.
  8. Remove the pan from the stove when the mixture coats the spoon to stop the cooking process so it stays silky.
  9. Drop the diced unsalted butter into the hot fruit curd to melt the fat so it becomes incredibly rich.
  10. Stir the mixture gently until the butter dissolves completely so the surface looks beautifully glossy.
  11. Let the hot curd cool for ten minutes to reduce the temperature so it does not melt the delicate crust.
  12. Pour the warm filling directly into the prebaked tart shell to assemble the dessert so it levels out flat.
  13. Place the filled pastry into the refrigerator to chill the custard so the center sets firmly.
  14. Wait at least four hours before touching the dessert so the filling becomes entirely sliceable.
  15. Arrange fresh blueberries, raspberries, and diced mango over the top to garnish the surface so it looks vibrant.
  16. Sprinkle white coconut flakes across the colorful fruit to add texture so the presentation feels complete.

Notes

Always pass your blended mango puree through a fine mesh strainer before cooking to ensure the final curd is incredibly smooth and completely free of stringy fruit fibers.