Mango Curd Tart (Printer-Friendly)

Tropical tart with buttery crust and silky mango curd, ideal for summer gatherings.

# What You’ll Need:

→ Tart Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup powdered sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg yolk
05 - 1-2 tbsp cold water
06 - 1/4 tsp salt

→ Mango Curd

07 - 1 cup mango puree, strained
08 - 2 large eggs
09 - 2 large egg yolks
10 - 1/2 cup granulated sugar
11 - 2 tbsp fresh lime juice
12 - 1/4 cup unsalted butter, cubed

→ Decoration

13 - Fresh mango slices
14 - Toasted coconut flakes
15 - Mint leaves

# How To Make It:

01 - Blend flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse breadcrumbs. Add egg yolk and 1 tablespoon cold water, pulsing until dough just comes together. Add more water only if necessary. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour.
02 - Roll chilled dough on lightly floured surface to fit 9-inch tart pan. Press dough into pan evenly and trim excess edges. Prick base thoroughly with fork. Chill shell for 15 minutes while preheating oven to 350°F.
03 - Line tart shell with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then carefully remove weights and parchment. Continue baking for 10 minutes until golden brown. Allow to cool completely.
04 - Whisk mango puree, eggs, egg yolks, sugar, and lime juice in saucepan. Cook over medium-low heat, stirring constantly for approximately 10 minutes until mixture thickens enough to coat back of spoon. Remove from heat immediately.
05 - Stir butter cubes into hot curd until completely melted and smooth. Pass mixture through fine mesh sieve for silky texture. Transfer to clean bowl and let cool slightly.
06 - Pour mango curd into cooled tart shell, spreading evenly. Refrigerate for at least 1.5 hours until completely set.
07 - Garnish with fresh mango slices, toasted coconut flakes, and mint leaves just before serving. Serve chilled with whipped cream or coconut sorbet if desired.

# Helpful Hints:

01 -
  • The mango curd tastes like sunshine captured in silky form, tangy and sweet in perfect balance
  • That buttery crust shatters beautifully when you bite through to the creamy filling below
  • People will assume you spent hours on this, but the active work time is surprisingly manageable
02 -
  • If your mango curd starts to curdle while cooking, immediately whisk it off the heat and push it through a sieve—it usually comes back together beautifully
  • The tart shell must be completely cooled before adding the curd, or youll end up with melted butter pooling underneath
  • Mango curd continues to thicken as it cools, so dont overcook it trying to get it thick in the pan
03 -
  • Room temperature eggs incorporate more easily into the curd mixture and prevent the dreaded scrambled egg texture
  • A stainless steel saucepan conducts heat more evenly than aluminum, giving you more control over the curds thickness
  • If you only have salted butter, reduce the salt in the crust by half to keep the flavors balanced

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