This mango passion fruit tart is a showstopping dessert that combines a buttery, crisp tart shell with a silky, tangy passion fruit curd and a crown of fresh, sweet mango slices. The contrast between the tart citrus and the mellow fruit, all set against a rich crust, makes it a perfectly balanced treat that tastes like sunshine. It’s easier than it looks—you can make the components ahead and assemble just before serving.
Ingredients
- For the tart shell:
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (60 g) confectioners’ sugar
- ¼ teaspoon salt
- ½ cup (115 g) cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 1–2 tablespoons ice water, as needed
- For the passion fruit curd:
- ¾ cup (180 ml) passion fruit pulp (from about 6 fresh passion fruits or 1 cup frozen pulp, thawed)
- ¾ cup (150 g) granulated sugar
- 3 large eggs
- 1 large egg yolk
- ½ cup (115 g) unsalted butter, cut into small pieces
- Pinch of salt
- For the topping:
- 2 ripe mangoes, peeled and thinly sliced
- 1–2 tablespoons passion fruit pulp or seeds, for garnish (optional)
- Fresh mint leaves (optional)
Instructions
- Make the tart shell: In a food processor, pulse the flour, confectioners’ sugar, and salt until combined. Add the cold butter and pulse until the mixture resembles coarse meal. Add the egg yolk and pulse a few times. Add ice water, 1 tablespoon at a time, pulsing until the dough just begins to clump together. Turn the dough out onto a lightly floured surface, gather into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Pre-bake the shell: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the dough into a 12-inch (30 cm) round. Transfer to a 9-inch (23 cm) tart pan with a removable bottom, pressing into the corners. Trim the overhang. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 8–10 minutes, until golden brown. Let cool completely on a wire rack.
- Make the passion fruit curd: In a medium heatproof bowl, whisk together the passion fruit pulp, sugar, eggs, egg yolk, and salt. Place the bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Cook, stirring constantly with a whisk, until the mixture thickens and coats the back of a spoon, about 10–12 minutes. The curd should reach 160°F (71°C) (USDA FSIS safe minimum for egg dishes) if you want to check with a thermometer.
- Remove the curd from the heat and whisk in the butter, a few pieces at a time, until fully melted and smooth. Strain through a fine-mesh sieve to remove any solids. Cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours.
- Assemble the tart: Pour the chilled curd into the cooled tart shell and smooth the top. Arrange the mango slices in a concentric circle over the curd, slightly overlapping. Drizzle with extra passion fruit pulp or sprinkle with seeds if desired.
- Chill and serve: Refrigerate the assembled tart for at least 1 hour to set. Serve chilled, garnished with mint if using.
Tips
- Substitutions: If you can’t find fresh passion fruit, use frozen pulp (thawed) or bottled passion fruit juice (reduce sugar slightly if the juice is sweet). For the mango, you can use 2 cups of sliced peaches or papaya in a pinch—just make sure they’re ripe and sweet.
- Storage: The tart is best eaten within 24 hours of assembly, but it can be stored in the refrigerator for up to 2 days. The crust may soften slightly over time.
- Common mistakes: Don’t overwork the dough—it will become tough. Make sure the curd is fully chilled before pouring into the shell, or it will make the crust soggy. Also, be patient when baking the shell; underbaking results in a raw-tasting crust.
- Make-ahead: You can prepare the tart shell and curd up to 2 days ahead. Keep the shell in an airtight container at room temperature and the curd in the fridge. Assemble the day you plan to serve.
Serving Suggestions
Serve this tart chilled, straight from the refrigerator, for the cleanest slices. A dollop of lightly sweetened whipped cream or a scoop of coconut ice cream complements the tropical flavors beautifully. For a special occasion, dust with a little confectioners’ sugar just before serving.
Variations
- Coconut crust: Replace ½ cup (60 g) of the flour with unsweetened shredded coconut for a tropical twist.
- Mango curd: Swap the passion fruit pulp for ¾ cup (180 ml) mango puree to make a mango curd, and top with passion fruit seeds for contrast.
- Mini tarts: Instead of one large tart, make 8–10 mini tartlets. Adjust baking time for the shells to about 10–12 minutes total.
- Gluten-free: Use a gluten-free all-purpose flour blend in the same amount. The crust may be slightly more delicate—chill the dough well before rolling.
Storage and Reheating
Store leftover tart in the refrigerator, loosely covered, for up to 2 days. The crust will soften, so it’s best eaten the first day. Do not freeze the assembled tart, as the curd will separate and become watery. If you have leftover curd, it will keep in the fridge for up to 5 days—use it as a spread or topping. To re-crisp the crust, you can place individual slices in a 350°F (175°C) oven for 3–4 minutes, but the curd will warm—so this is only recommended if you don’t mind a softer texture.
Frequently Asked Questions
Can I use canned passion fruit pulp? Yes, canned or bottled passion fruit pulp works well. Just check the label for added sugar—if it’s sweetened, reduce the sugar in the curd by 2 tablespoons.
My curd is lumpy—what went wrong? Lumps usually come from curdling due to high heat. Cook the curd over gentle simmering water, stirring constantly. If lumps appear, strain through a fine-mesh sieve—it will still taste great.
Can I make this without a tart pan? Yes, you can press the dough into a 9-inch pie dish instead. The baking time may be slightly shorter, so check for doneness a few minutes early.
How do I know when the curd is done? The curd should coat the back of a spoon and leave a clear line when you run your finger through it. If using a thermometer, it should read 160°F (71°C).
Can I use frozen mango? Thawed frozen mango can be used for the topping, but it will be softer and more difficult to slice thinly. For the best presentation, use fresh, ripe mangoes.
Why is my crust soggy? A soggy crust usually means the curd was too warm when poured in, or the shell wasn’t fully baked. Always cool the shell completely and chill the curd thoroughly before assembling.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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