Mango Curd Tart (Printable Version)

Buttery crust meets silky mango filling in this refreshing tropical dessert perfect for warm weather occasions.

# Ingredient List:

→ 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

# Directions:

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, pulsing 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. Line with parchment and fill with baking weights. Bake for 15 minutes, then remove weights and paper. Bake 10–12 minutes more until golden. Cool completely.
04 - 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 and whisk in butter until smooth.
05 - Strain curd through a fine-mesh sieve into a bowl. Let cool for 10 minutes.
06 - Pour mango curd into cooled tart shell and smooth the top. Refrigerate for at least 1 hour, or until completely set.
07 - Top with fresh mango slices, mint, or edible flowers before serving, if desired.

# Expert Tips:

01 -
  • The mango curd impossibly creamy without any heavy cream, just pure fruit and eggs doing their magic
  • That buttery crust stays crisp for days, which means you can make this ahead and still impress everyone
  • Theres something about bright yellow dessert that makes people smile before they even take a bite
02 -
  • The curd will continue thickening as it cools, so do not overcook it on the stove or you will end up with mango scrambled eggs
  • Room temperature eggs whisk in more smoothly and create a silkier curd, so take them out of the fridge about 30 minutes before you start
  • Lime juice is not optional here, the acid is what balances all that sugar and butter while helping the eggs set properly
03 -
  • Ripe mangoes should give slightly when pressed and smell fragrant at the stem end
  • If your mango puree seems fibrous, strain it through a sieve before cooking for the silkiest texture

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