Mango Curd Tart (Printable Version)
Crisp buttery crust meets luscious mango filling in this refreshing summer dessert.
# 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 tsp fine sea salt
05 - 1 egg yolk
06 - 2 tbsp 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
# Directions:
01 - Pulse flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until coarse crumbs form. Add egg yolk and ice water, pulsing until dough just comes together.
02 - Form dough into a disk on a lightly floured surface, 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, trim excess, and prick base with a fork.
04 - Line crust with parchment and baking weights. Bake for 15 minutes, then remove weights and paper. Bake 10–12 minutes more until golden. Cool completely.
05 - Whisk mango puree, sugar, eggs, egg yolks, and lime juice in a saucepan. Cook over medium-low, stirring constantly, until thickened (8–10 minutes). Remove from heat and whisk in butter until smooth.
06 - Strain curd through a fine-mesh sieve into a bowl for silkiness. Let cool for 10 minutes.
07 - Pour mango curd into cooled tart shell, smooth top, and refrigerate for at least 1 hour until set.
08 - Top with fresh mango slices, mint, or edible flowers before serving if desired.
# Expert Tips:
01 -
- The mango curd is impossibly silky and tastes like concentrated summer, brightened with just enough lime to make your eyes widen in the best way
- That buttery crust bakes up tender and crisp, the perfect neutral stage for letting the mango flavor absolutely shine
- You can make everything ahead, which means zero stress when you actually want to serve something impressive
02 -
- Never stop stirring the curd while it cooks; eggs scramble quickly over heat, and constant motion keeps it silky smooth
- The curd is done when it coats the back of a spoon and holds a line when you run your finger through it; undercooked curd wont set properly in the tart
03 -
- Room-temperature eggs incorporate more easily into the curd mixture; pull them out about 30 minutes before you start cooking
- If your crust cracks after baking, patch it with a little leftover raw dough mixed with water, then bake for 2 more minutes