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Mango Vanille Curd Tartelettes mit frischen Himbeeren

Mango Vanilla Curd Tartlets with fresh Raspberries

These gorgeous Mango Vanilla Curd Tartlets are the perfect summer dessert. Homemade, crisp Shortbread Shells filled with a rich Vanilla-scented Mango Curd and topped with fresh raspberries!

Course Dessert
Cuisine American, Canadian, European
Prep Time 45 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 1 hour
Servings 12 servings
Calories 200 kcal
Author Kiki Johnson


  • Pastry
  • 150 g unsalted butter
  • 25 g white sugar
  • 75 g icing sugar
  • 1 egg
  • 30 g whole wheat flour
  • 220 g all purpose flour

For the Mango Curd

  • 1 tsp powdered gelatine
  • 350 g Mango Puree
  • 1/3 cup sugar
  • 1,5 tsp Bourbon Vanilla Extract or 1 Vanilla Bean
  • 1 tbsp fresh lime juice
  • 1 Pinch of salt
  • 4 large egg yolks
  • 75 g cold butter cut into small pieces
  • fresh raspberries to decorate


  1. Makes enough dough for 2 tarts or 24 tartlets.

  2. For 12 Mini Tartlets, you only need half the recipe.
  3. In a bowl cream together butter and sugars as you would for cookies until light and fluffy. Stir in the egg, then fold in the flour. Shape into a ball, cut into half and shape each half into a disk. Shape each portion into a round flat disc. For this recipe, you only need one of the portions, which you now place in the fridge for at least 30 minutes. Put the other half in the freezer and store it there for up to 3 months.

  4. Roll out the chilled dough and cut out 12 rounds using a 10 cm cookie cutter. Place the dough into your mini tart shells and prick each tartlet with a fork a couple of times.Put them in the freezer while you preheat the oven.
  5. Preheat the oven to 190 Celsius (350 Fahrenheit) and bake the tarts shells for 15 Minutes or until slightly golden brown. Take a peek after 10 / 12 min to see if bubbles in pastry need to be popped. Take them out of the oven and let them cool completely before filling.
  6. For the curd
  7. Soak the gelatine in 1 - 2 tbsp of water. In a food processor or with an immersion blender, blend the mango with the sugar, lime juice, salt and vanilla until smooth. Mix in the egg yolks and blend a few seconds until smooth.
  8. Strain through a sieve pressing on solids with back of a spatula to release as much puree as possible. Discard the solids in sieve.
  9. Heat the mango mixture in a pot over medium heat. Stir constantly until it thickens which happens at about 80 degrees Celsius. Take off the heat immediately and add gelatine to the bowl and whisk well until gelatine dissolves. Whisk in ice-cold butter 1 piece at a time. I used an immersion blender for this step.
  10. Cover and chill the mango vanilla curd to room temperature, then pour into prepared crust and refrigerate. Serve them straight out of the fridge decorated with fresh raspberries!

Recipe Notes

The Mango Vanilla Curd Tartlets should be eaten quickly as the pastry shell gets soft when stored in the fridge for more than a day.