Mango Curd Tart (Printable)

Tropical tart with buttery crust and silky mango curd filling. Elegant summer dessert.

# 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 tablespoons cold water
06 - 1/4 teaspoon 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 tablespoons fresh lime juice
12 - 1/4 cup unsalted butter, cubed

→ Decoration

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

# How to Make It:

01 - Blend flour, powdered sugar, and salt in a food processor. Add cold butter cubes and pulse until mixture resembles coarse breadcrumbs. Add egg yolk and 1 tablespoon cold water, pulsing until dough just comes together. Add additional water only if necessary. Flatten into a disk, wrap tightly, and refrigerate for minimum 1 hour.
02 - Roll chilled dough on lightly floured surface to fit 9-inch tart pan. Press dough evenly into pan, trim excess edges, and prick base thoroughly with fork. Refrigerate shell for 15 minutes while preheating oven to 350°F.
03 - Line chilled shell with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, remove weights and parchment, then continue baking 10 minutes until golden brown. Cool completely before filling.
04 - Whisk mango puree, whole 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.
05 - Stir butter cubes into hot curd until completely melted and smooth. Strain through fine mesh sieve to remove any cooked egg bits for silky texture. Let cool slightly.
06 - Pour mango curd into cooled tart shell, spreading evenly. Refrigerate for at least 1.5 hours until completely set and firm.
07 - Top chilled tart with fresh mango slices, toasted coconut flakes, and mint leaves just before serving. Serve chilled.

# Expert Advice:

01 -
  • The mango curd is impossibly creamy and tastes like sunshine wrapped in butter
  • That tart crust stays perfectly crisp for days, thanks to a little trick I learned about chilling it twice
  • It looks like you spent hours in a professional kitchen but comes together faster than you'd believe
02 -
  • If the mango curd begins to curdle while cooking, immediately remove it from heat and whisk vigorously while pouring it through a sieve, then continue with the butter
  • That second chill of the tart shell before blind baking is what prevents it from shrinking or puffing up in the oven
  • Room temperature curd will soften the tart crust, so keep this chilled until the moment you serve it
03 -
  • Room temperature eggs incorporate into the curd more smoothly and prevent scrambling
  • A splash of vanilla extract in the curd creates a warm, rounded flavor that guests can't quite identify but definitely notice

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