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Growing up in Chicago, my kitchen was always filled with the warm, comforting aromas of my babcia’s Polish recipes mixed with the vibrant, fresh scents of American classics. One of my fondest memories is the way my mother would whisk together simple ingredients to create something magical. This mango curd tart is a delightful twist on those childhood memories. It’s a fusion of the creamy, tangy curd that my grandmother used to make and the tropical sweetness of mangoes that I fell in love with during a family vacation to Florida. Every bite of this tart is like a little slice of sunshine, and I can’t wait to share it with you!
Why You’ll Love This Mango Curd Tart Recipe
This mango curd tart is a dream come true for anyone who loves the combination of sweet and tangy flavors. It’s not only delicious but also quite easy to prepare, making it perfect for both novice and seasoned bakers. The tart is gluten-free, thanks to the almond flour crust, and it’s packed with the natural sweetness of mangoes, which means you can keep the added sugar to a minimum. Plus, the vibrant color of the mango curd is sure to brighten up any dessert table!
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons honey
- 1/4 teaspoon salt
- 3 large ripe mangoes, peeled and diced
- 1/2 cup sugar
- 1/4 cup fresh lime juice
- 4 large egg yolks
- 1/4 cup unsalted butter, cubed
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, melted coconut oil, honey, and salt. Mix until the dough forms a crumbly texture.
- Press the dough evenly into a 9-inch tart pan with a removable bottom. Bake for 10-12 minutes or until the crust is golden brown. Let it cool completely.
- In a blender, puree the diced mangoes until smooth. Transfer the mango puree to a saucepan over medium heat.
- Add sugar and lime juice to the mango puree, stirring continuously until the sugar dissolves.
- Whisk the egg yolks in a separate bowl, then slowly add them to the mango mixture, stirring constantly to prevent curdling.
- Cook the mixture over medium-low heat until it thickens and coats the back of a spoon, about 10 minutes.
- Remove from heat and stir in the butter until fully incorporated. Pour the mango curd into the cooled tart crust and spread evenly.
- Refrigerate the tart for at least 2 hours before serving to allow the curd to set.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For the best results, choose ripe mangoes that are slightly soft to the touch and have a sweet aroma. If your mangoes aren’t ripe enough, the curd may lack flavor. Be patient when cooking the curd; stirring constantly prevents the eggs from scrambling. If you find the curd isn’t setting as thick as you’d like, a quick fix is to add a teaspoon of cornstarch mixed with water to thicken it up.
Amazon Affiliate Cooking Tools
When I make this mango curd tart, a few simple tools always make prep faster and cleaner. My go-to tool for chopping those juicy mangoes is the MOSFiATA 8″ Professional Chef’s Knife. It slices through fruit like butter! For mixing the curd, the Silicone Utensils Set is perfect for stirring without scratching your pans. And if you want to ensure your knife stays sharp, the Electric Knife Sharpener is a lifesaver in my kitchen.
Variations and Substitutions
If you’re looking to switch things up, try using passion fruit or pineapple in place of mango for a different tropical twist. For a nut-free version, swap the almond flour crust with a traditional graham cracker crust. You can also add a splash of coconut milk to the curd for a creamier texture and a hint of coconut flavor.
Serving Suggestions
This mango curd tart is delightful on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing drink pairing, try a glass of chilled white wine or a tropical fruit punch. It also makes a stunning centerpiece for a summer brunch or a light dessert after a hearty meal.
FAQs
Can I make the mango curd ahead of time?
Yes, you can prepare the mango curd up to two days in advance. Store it in an airtight container in the refrigerator until you’re ready to assemble the tart.
What if I don’t have a tart pan?
No worries! You can use a pie dish or even a springform pan as an alternative. Just make sure to adjust the baking time slightly as needed.
Final Thoughts
This mango curd tart is a celebration of flavors and memories, bringing a taste of sunshine into your kitchen. I hope you enjoy making it as much as I do, and that it becomes a cherished part of your dessert repertoire. Don’t forget to share your results and enjoy the process with love and laughter!
👉 I hope you loved making this Mango Curd Tart—it’s like a burst of sunshine on your plate. If you’re in the mood for more sweet treats, check out my recipes for Classic Apple Pie, Zesty Lemon Bars, and Rich Chocolate Cake. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Mango Curd Tart: 7 Irresistible Recipes to Try
A delightful tart with a creamy mango curd filling and a gluten-free almond flour crust.
Keep the screen of your device on while you follow the steps.
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, melted coconut oil, honey, and salt. Mix until the dough forms a crumbly texture.
- Press the dough evenly into a 9-inch tart pan with a removable bottom. Bake for 10-12 minutes or until the crust is golden brown. Let it cool completely.
- In a blender, puree the diced mangoes until smooth. Transfer the mango puree to a saucepan over medium heat.
- Add sugar and lime juice to the mango puree, stirring continuously until the sugar dissolves.
- Whisk the egg yolks in a separate bowl, then slowly add them to the mango mixture, stirring constantly to prevent curdling.
- Cook the mixture over medium-low heat until it thickens and coats the back of a spoon, about 10 minutes.
- Remove from heat and stir in the butter until fully incorporated. Pour the mango curd into the cooled tart crust and spread evenly.
- Refrigerate the tart for at least 2 hours before serving to allow the curd to set.