Mango Curd Tart (Printable Version)

Crisp buttery crust filled with luscious mango curd, perfect for summer gatherings and elegant occasions.

# What You 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

# How-To:

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; pulse 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 the pan, trim excess, and prick base with a fork.
04 - Line crust with parchment and fill with baking weights. Bake for 15 minutes. Remove weights and paper, bake 10–12 minutes more until golden. Cool completely.
05 - 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; whisk in butter until smooth.
06 - Strain curd through a fine-mesh sieve into a bowl for extra silkiness. Let cool for 10 minutes.
07 - Pour mango curd into cooled tart shell and smooth the top. Refrigerate for at least 1 hour, or until completely set.
08 - Arrange fresh mango slices, mint, or edible flowers on top before serving, if desired.

# Expert Hints:

01 -
  • The mango curd tastes like sunshine on a spoon, literally bright and tropical
  • People think you spent hours on this when the active work is surprisingly manageable
  • That buttery crust shatters perfectly when you bite into it, restaurant quality texture
02 -
  • Room temperature curd pours more easily into the crust, but don't let it sit too long or it might separate
  • The tart needs to chill completely before slicing or you'll end up with a messy presentation
  • A warm knife dipped in hot water and wiped dry cuts the cleanest slices
03 -
  • When mangoes aren't in season, frozen mango puree works surprisingly well in the curd
  • A little splash of vanilla extract in the crust dough adds a subtle depth that people notice but can't quite identify
  • If you're nervous about the curd setting, an extra egg yolk never hurts and makes it even more luxurious

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