Mango Curd Tart (Print Version)

A tropical tart featuring silky mango curd in a crisp buttery crust, ideal for summer desserts and tea-time treats.

# 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 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

# How to Prepare:

01 - In a food processor, blend flour, powdered sugar, and salt. Add cold cubed butter and pulse until mixture resembles coarse breadcrumbs. Add egg yolk and 1 tablespoon cold water, pulsing until dough just comes together. Add additional water only if necessary to form dough. Flatten into a disk, wrap tightly in plastic wrap, 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, trimming excess from edges. Prick base thoroughly with fork. Return to refrigerator for 15 minutes while preheating oven to 350°F.
03 - Line chilled tart shell with parchment paper, filling completely with baking weights or dried beans. Bake for 15 minutes until edges are set. Remove weights and parchment, return to oven for 10 minutes until golden brown and fully cooked through. Cool completely on wire rack.
04 - In a medium saucepan, whisk together mango puree, whole eggs, egg yolks, sugar, and lime juice until smooth. Place over medium-low heat, stirring constantly with a heat-proof spatula, for about 10 minutes until mixture thickens enough to coat the back of a spoon. Remove from heat immediately.
05 - Add butter cubes to hot mango mixture, stirring until completely melted and incorporated. For silkiest texture, pass curd through a fine-mesh sieve into a clean bowl. Cool slightly, placing plastic wrap directly on surface to prevent skin formation.
06 - Pour mango curd into cooled tart shell, spreading evenly with offset spatula. Refrigerate for at least 1.5 hours or until curd is completely set and firm.
07 - Before serving, arrange fresh mango slices in decorative pattern over curd. Sprinkle with toasted coconut flakes and garnish with fresh mint leaves. Serve chilled.

# Expert Advice:

01 -
  • The mango curd is impossibly silky and tastes like pure sunshine on a spoon
  • You can make the entire tart ahead of time and just pull it out when guests arrive
  • That buttery crust cracks beautifully when you cut into it, revealing the gorgeous yellow curd inside
02 -
  • Never walk away from the curd while it cooks, because eggs can scramble in seconds over direct heat and there is no coming back from that
  • The tart needs those full 90 minutes of chilling time to set properly, so plan ahead and do not try to rush this step
03 -
  • Room temperature eggs incorporate more easily into the curd mixture and help prevent those little cooked egg bits from forming
  • The sieve step might seem like extra work, but it is the difference between a homemade-looking curd and one that looks professionally smooth

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