Mango Curd Tart (Printable version)
Tropical tart with buttery crust and smooth mango filling
# 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, fresh or canned, 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
# Directions:
01 - Blend flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water, pulsing until dough just comes together. Add more water only if needed. Flatten into a disk, wrap tightly in plastic, and refrigerate for minimum 1 hour.
02 - Roll chilled dough on lightly floured surface to fit 9-inch tart pan. Press dough evenly into pan, trim excess edges, and prick base thoroughly with fork. Refrigerate shell for 15 minutes while preheating oven to 350°F.
03 - Line chilled tart shell with parchment paper, fill with baking weights or dried beans. Bake for 15 minutes, carefully remove weights and parchment, then continue baking 10 minutes until golden brown. Cool completely before filling.
04 - Whisk mango puree, whole eggs, egg yolks, sugar, and lime juice in saucepan until smooth. Cook over medium-low heat, stirring constantly without stopping, until thickened approximately 10 minutes. Mixture is ready when coating back of spoon thickly.
05 - Remove pan from heat immediately. Add butter cubes, stirring until completely melted and incorporated. Press mixture through fine-mesh sieve for silkiest texture. Let cool slightly before filling.
06 - Pour cooled mango curd into completely baked tart shell, smooth top with offset spatula. Refrigerate uncovered minimum 1.5 hours until fully set and firm to touch.
07 - Top with fresh mango slices, toasted coconut flakes, and mint leaves immediately before serving. Serve chilled with whipped cream or coconut sorbet if desired.
# Expert advice:
01 -
- The buttery crust shatters beautifully against the impossibly smooth curd, creating texture that keeps everyone coming back for just one more sliver
- Mango season is fleeting but this tart captures all that golden sweetness in a way that feels luxurious yet completely approachable
02 -
- Overcooking the curd will cause it to scramble and become grainy, so watch it like a hawk once it starts to thicken and remove it from heat the moment it coats a spoon
- The curd continues to firm as it cools, so slightly undercooked custard will achieve the perfect consistency after chilling, but scrambled eggs can never be saved
03 -
- Room temperature eggs incorporate more easily into the curd mixture and help prevent curdling, so take them out of the fridge about 30 minutes before you start cooking
- Straining the curd through the finest mesh sieve you can find transforms the texture from good to absolutely ethereal, catching any tiny bits of cooked egg that might ruin the silky experience