Mango Curd Tart (Printable)
Crisp buttery crust meets silky mango filling for a refreshing summer dessert.
# What's Needed:
→ 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
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
13 - Fresh mango slices
14 - Edible flowers or mint leaves
# How to Make It:
01 - In a food processor, pulse flour, powdered sugar, and salt until combined. 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 wrap and refrigerate for 30 minutes.
03 - Preheat oven to 350°F. Roll dough to fit a 9-inch tart pan. Press dough into pan and trim excess. Prick base with a fork.
04 - Line crust with parchment paper and fill with baking weights. Bake for 15 minutes. Remove weights and paper, then bake 10-12 minutes more until golden. Cool completely.
05 - In a medium saucepan, whisk together mango puree, sugar, eggs, egg yolks, and lime juice. Cook over medium-low heat, stirring constantly, until thickened, about 8-10 minutes. Remove from heat and 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. Smooth the top. Refrigerate for at least 1 hour until set.
08 - Garnish with fresh mango slices, mint, or edible flowers before serving, if desired.
# Tips for Success:
01 -
- The mango curd is like eating a cloud of tropical sunshine, and you will find yourself sneaking spoonfuls straight from the bowl
- That buttery crust shatters beautifully with each forkful, creating the perfect contrast to the silky filling
02 -
- I once rushed the chilling step and ended up with a crust that shrank dramatically in the oven, leaving me with a shallow sad tart, so please do not skip the refrigerator time
- When making the curd, keep the heat moderate and stir without stopping, because even a moment of high heat can scramble the eggs and ruin that silky texture
03 -
- Weighing your ingredients, especially the flour and butter, will give you more consistent results than using measuring cups
- The curd can be made up to three days ahead and stored in an airtight container in the refrigerator