Description
A refreshing Mango Curd Tart that captures the essence of summer with tropical flavors and creamy textures.
Ingredients
Scale
- 3 ripe mangoes, pureed
- 1/2 cup granulated sugar (or coconut sugar)
- 3 large eggs (or aquafaba for vegan option)
- 1/2 cup unsalted butter (or coconut oil for dairy-free)
- 1/4 cup freshly squeezed lemon juice
- 1 pre-baked tart shell
Instructions
- Preheat the oven to 350°F (175°C). If making your own tart shell, combine flour, butter, and a pinch of salt until crumbly. Press into a tart pan and bake for 15 minutes until lightly golden.
- While the shell is cooling, scoop out the flesh of the mangoes and blend until smooth. In a saucepan, whisk together the pureed mango, sugar, eggs, and lemon juice over medium heat for about 10 minutes until thickened.
- Remove from heat and add cubed butter, stirring until fully incorporated.
- Allow the mango curd to cool to room temperature, then pour it into the tart shell and smooth the top with a spatula.
- Refrigerate for at least 2 hours to set, then garnish and serve.
Notes
For enhanced flavors, serve with whipped cream and fresh mango slices. Can be made a day in advance.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Mango Tart, Summer Dessert, Tropical Dessert, Mango Curd
