Mango curd tart

A tropical hit for summer.

More than 1 hour

Serves 8

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  • 1 packet (400g each) shortcrust pastry, at room temperature
  • 2 cups (500ml) mango purée
  • Juice (60ml) of 1 lemon
  • ¼ cup (50g) castor sugar
  • 8 egg yolks
  • ¼ cup (60g) butter
For serving:
  • Fresh mango, sliced into slivers
  • Handful of mint 
  • Toasted or fresh coconut flakes 
  • Pomegranate rubies


  1. Preheat oven to 180°C.
  2. Line a 20cm tart tin with pastry.
  3. Prick pastry base with a fork, place baking paper on top and fill with raw beans or rice.
  4. Blind bake tart base for 15 minutes.
  5. Remove beans/rice and paper and par-bake for an extra 3-5 minutes until base starts colouring. Leave base to cool.
  6. Combine mango purée, lemon juice, castor sugar and egg yolk in a glass or metal bowl.
  7. Place over a pot of water on the stove (to create a double boiler) and stir continuously on medium heat for 10-15 minutes or until curd mixture thickens.
  8. Add in butter and whisk until well combined.
  9. Cool slightly, then pour into the tart base.
  10. Preheat oven to 150°C.
  11. Bake tart for 25-30 minutes or until set. (The curd should have a thin film on top.)
  12. Cool completely, then chill in the fridge for 2-3 hours or until set. 
  13. Serve tart with mango “roses” or slices, mint, coconut and pomegranate rubies, if you like.


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