Mango Curd Tart (Print Version)

Tropical delight featuring smooth mango curd in a crisp buttery crust

# What You'll Need:

→ Tart Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup powdered sugar
03 - 1/2 cup cold unsalted butter, 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 - Fresh mint leaves

# How-To Steps:

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 remaining water only if needed. Shape dough into a flat disk, wrap in plastic, and refrigerate for at least 1 hour.
02 - On a lightly floured surface, roll chilled dough to fit a 9-inch tart pan. Press dough evenly into pan, trim excess edges, and prick base thoroughly with a fork. Refrigerate lined 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, then carefully remove weights and parchment. Continue baking for 10 minutes until crust is golden brown. Allow to cool completely before filling.
04 - Whisk together mango puree, whole eggs, egg yolks, sugar, and lime juice in a saucepan. Cook over medium-low heat, stirring constantly, for approximately 10 minutes until mixture thickens enough to coat the back of a spoon. Remove from heat immediately.
05 - Stir butter cubes into hot mango mixture until completely melted and smooth. For an extra silky texture, strain curd through a fine mesh sieve. Allow curd to cool slightly before pouring into tart shell.
06 - Pour mango curd into completely cooled tart shell, smoothing top with an offset spatula. Refrigerate for at least 1.5 hours or until filling is fully set.
07 - Arrange fresh mango slices, toasted coconut flakes, and mint leaves on set curd just before serving. Serve chilled with whipped cream or coconut sorbet if desired.

# Expert Tips:

01 -
  • The tart crust is intentionally buttery and crisp, creating this gorgeous textural contrast against the impossibly smooth mango curd that just melts in your mouth
  • Every single person Ive served this to has paused mid bite, eyes closed, because the balance of sweet mango and that bright hit of lime is unexpectedly sophisticated
  • You can make the components ahead, which means youre not frantically assembling anything when guests arrive, just casually pulling together something stunning
02 -
  • If your mango curd develops even the slightest hint of cooked egg flavor, you have heated it too quickly or stopped stirring, so keep that heat low and that spatula moving constantly
  • The tart shell must be completely cooled before you add the curd, otherwise the butter in the crust will melt and you will end up with a soggy, sad bottom instead of crisp perfection
  • Mango puree can vary in thickness depending on the fruit, so if your curd seems too loose after cooking, give it another few minutes on the heat because it needs to be thick enough to hold its shape when sliced
03 -
  • Strain your mango puree before making the curd, even if you think it looks smooth, because those tiny fibrous bits will keep your curd from achieving that silken texture you want
  • Room temperature eggs incorporate more easily into the curd base, so take them out of the fridge about 30 minutes before you start cooking

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