Mango Curd Tart (Printable view)

Tropical tart with crisp buttery crust and silky-smooth mango curd 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

# Steps:

01 - Blend flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse breadcrumbs. Add egg yolk and 1 tablespoon cold water, pulsing until dough just comes together, adding more water only if necessary. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour.
02 - Roll chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trim edges, and prick base with fork. Refrigerate shell for 15 minutes. Preheat oven to 350°F. Line shell with parchment paper, fill with baking weights, and bake for 15 minutes. Remove weights and paper, then bake additional 10 minutes until golden. Cool completely.
03 - Whisk together mango puree, eggs, egg yolks, sugar, and lime juice in a saucepan. Cook over medium-low heat, stirring constantly, for approximately 10 minutes until mixture thickens enough to coat the back of a spoon. Remove from heat and stir in butter cubes until completely melted and smooth. Strain through fine mesh sieve for extra silky texture.
04 - Pour strained mango curd into cooled tart shell, smoothing surface evenly. Refrigerate for at least 1.5 hours until completely set and firm.
05 - Arrange fresh mango slices, toasted coconut flakes, and mint leaves on top just before serving. For extra indulgence, serve with whipped cream or coconut sorbet.

# Expert Advice:

01 -
  • The mango curd is impossibly creamy and tastes like pure sunshine captured in a tart shell
  • You can make everything ahead and assemble it day-of, which makes you look like a baking genius without the stress
  • That buttery crust shatters in the most perfect way against the smooth, tropical filling
02 -
  • Dont rush the chilling time for the dough or youll end up with a crust that shrinks and bakes unevenly
  • Keep the heat low when cooking the curd and never stop stirring, or youll end up with sweet scrambled eggs instead of silky custard
  • The curd continues to thicken as it cools, so dont overcook it trying to get it to set in the pan
03 -
  • If your mango isnt perfectly sweet, add an extra tablespoon of sugar to the curd before cooking
  • Toasted coconut flakes add this incredible crunch and warmth that plays beautifully against the cool, smooth curd

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