Mango Curd Tart (Printable)
Tropical delight featuring smooth mango curd in a crisp buttery shell, ideal for warm-weather entertaining.
# 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 - Fresh mint leaves
# How-To Steps:
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 more water only if necessary. Flatten dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
02 - Roll chilled dough on lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trim edges, and prick base with fork. Refrigerate shell for 15 minutes. Preheat oven to 350°F. Line tart shell with parchment and fill with baking weights. Bake for 15 minutes, remove weights and paper, then bake 10 more minutes until golden. Cool completely.
03 - Whisk mango puree, whole eggs, egg yolks, sugar, and lime juice in saucepan. Cook over medium-low heat, stirring constantly, until mixture thickens and coats back of spoon, about 10 minutes. Remove from heat and stir in butter cubes until melted and smooth. Strain curd through fine mesh sieve for silky texture.
04 - Pour mango curd into cooled tart shell and spread evenly. Refrigerate for at least 1.5 hours until completely set.
05 - Top with fresh mango slices, toasted coconut flakes, and mint leaves before serving.
# Expert Advice:
01 -
- The mango curd is impossibly creamy and strikes this perfect balance between sweet and bright that nobody can quite put their finger on
- That crisp, buttery crust stays perfectly flaky even after a night in the fridge, which feels like magic every single time
02 -
- If you skip straining the mango puree, youll end up with fibrous bits in your silky curd and nobody wants that texture surprise
- Room temperature curd in a cold tart shell creates weird condensation that makes the crust soggy, so let both cool separately
03 -
- If your mango puree seems too thick, thin it with a teaspoon of water before cooking, or the curd might set too firm
- The curd is ready when it reaches 170°F on an instant thermometer, taking all the guesswork out of doneness