Mango Curd Tart (Printable)

A crisp, buttery crust filled with luscious mango curd, offering a refreshing balance of sweet and tangy flavors ideal for summer entertaining.

# What You'll Need:

→ Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon fine sea salt
05 - 1 egg yolk
06 - 2 tablespoons ice-cold water

→ Mango Curd

07 - 3/4 cup fresh mango puree (from about 2 ripe mangoes)
08 - 2/3 cup granulated sugar
09 - 2 large eggs
10 - 2 large egg yolks
11 - 1/4 cup freshly squeezed lime juice
12 - 1/4 cup unsalted butter, cubed

→ Garnish

13 - Fresh mango slices
14 - Edible flowers or mint leaves

# How to Make It:

01 - In a food processor, pulse flour, powdered sugar, and salt until combined. Add cold butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and ice water; pulse until the dough just comes together.
02 - Turn the dough onto a lightly floured surface and form into a disk. Wrap in plastic and refrigerate for 30 minutes.
03 - Preheat oven to 350°F. Roll dough to fit a 9-inch tart pan. Press into the pan and trim excess. Prick base with a fork.
04 - Line crust with parchment and fill with baking weights. Bake for 15 minutes. Remove weights and paper, bake 10–12 minutes more until golden. Cool completely.
05 - In a medium saucepan, whisk together mango puree, sugar, eggs, egg yolks, and lime juice. Cook over medium-low heat, stirring constantly, until thickened about 8–10 minutes. Remove from heat; whisk in butter until smooth.
06 - Strain curd through a fine sieve into a bowl for extra silkiness. Let cool for 10 minutes.
07 - Pour mango curd into cooled tart shell. Smooth the top. Refrigerate for at least 1 hour, or until set.
08 - Garnish with fresh mango slices, mint, or edible flowers before serving, if desired.

# Expert Advice:

01 -
  • The mango curd impossibly creamy without any heavy cream, just patience and eggs doing their magic
  • That tart crust shatters beautifully under your fork, a perfect buttery contrast to the silky filling
02 -
  • Don't rush the curd thickening step, low and slow prevents scrambled eggs
  • The tart needs at least an hour in the fridge to set properly, or it won't hold its shape
03 -
  • Add a pinch of cardamom to the curd for an exotic twist that people can't quite identify but love
  • If your curd develops a few tiny lumps, don't panic—the sieve will catch them all

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