Mango Curd Tart (Printable)

Tropical tart featuring smooth mango curd in a crisp buttery crust, ideal for summer desserts and special occasions.

# What you 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, fresh or canned, 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

# Directions:

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 necessary. Flatten into a disk, wrap tightly, and refrigerate for 1 hour.
02 - Roll chilled dough on lightly floured surface to fit 9-inch tart pan. Press dough evenly into pan, trimming excess edges. Prick base thoroughly with fork. Return to refrigerator for 15 minutes. Preheat oven to 350°F.
03 - Line tart shell with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes. Remove weights and parchment, continue baking for 10 minutes until golden brown. Cool completely before filling.
04 - Whisk mango puree, whole eggs, egg yolks, sugar, and lime juice in saucepan over medium-low heat. Stir constantly for 8-10 minutes until mixture thickens enough to coat spoon back. Remove from heat immediately.
05 - Stir butter cubes into hot curd until melted and smooth. Strain through fine mesh sieve for silken texture. Transfer to clean bowl and cool slightly.
06 - Pour slightly cooled curd into completely cooled tart shell. Smooth top with offset spatula. Refrigerate uncovered for at least 1.5 hours until fully set.
07 - Arrange fresh mango slices, toasted coconut flakes, and mint leaves on surface before serving. Slice with sharp knife, wiping blade between cuts.

# Expert Tips:

01 -
  • The mango curd tastes like sunshine captured in silky form, brighter and more complex than anything you could buy
  • That buttery crust creates the perfect contrast against the smooth, tangy curd topping
  • It looks like you spent hours at a fancy pastry shop but comes together with mostly pantry staples
02 -
  • If your mango puree is not completely smooth before you start, strain it first or the final curd will have an odd fibrous texture
  • Never walk away from the curd while it cooks, because it goes from perfect to scrambled eggs in about thirty seconds of distraction
  • The tart shell must be completely cool before you add the curd, or the butter will melt and ruin your silky filling
03 -
  • If you cannot find perfectly ripe mangoes, frozen mango chunks work surprisingly well for the puree, just thaw them completely first
  • A splash of vanilla extract added to the curd at the end rounds out the mango flavor beautifully

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