Mango Curd Tart (Printable)
Buttery crust meets silky mango filling in this refreshing summer dessert with bright citrus notes.
# 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 (optional)
13 - Fresh mango slices
14 - Edible flowers or mint leaves
# How-To Steps:
01 - Pulse flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and ice water; pulse until dough just comes together.
02 - Turn 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 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 - Whisk together mango puree, sugar, eggs, egg yolks, and lime juice in a medium saucepan. 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-mesh 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 tastes like sunshine captured in tart form, bright and tropical but somehow still elegant enough for dinner parties
- You can make both components ahead of time and assemble whenever you are ready, which I have learned is the secret to actually enjoying hosting
02 -
- The curd might look thin when you first take it off the heat, but it thickens considerably as it cools, so do not make the mistake I made the first time and keep cooking it until it looks thick in the pan
- Straining the curd is not optional if you want that restaurant-quality smoothness, and those ten seconds of effort make the difference between good and incredible
03 -
- If the curd starts to curdle or look grainy, immediately remove it from the heat and whisk vigorously, then strain it through the sieve and it should still be perfectly smooth
- Room temperature eggs incorporate into the curd much more easily than cold ones, so take them out of the refrigerator at least 30 minutes before you start cooking