Mango Curd Tart (Printable View)

A luscious tropical tart with crisp buttery crust and silky-smooth mango curd, featuring fresh mango puree and zesty lime.

# What You 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 tablespoons cold water
06 - 1/4 teaspoon salt

→ Mango Curd

07 - 1 cup mango puree, strained
08 - 2 large eggs
09 - 2 large egg yolks
10 - 1/2 cup granulated sugar
11 - 2 tablespoons fresh lime juice
12 - 1/4 cup unsalted butter, cubed

→ Decoration

13 - Fresh mango slices
14 - Toasted coconut flakes
15 - Fresh mint leaves

# How-To 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. Add remaining water only if necessary. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour.
02 - Roll chilled dough on 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 10 additional minutes until golden. Cool completely.
03 - Whisk mango puree, eggs, egg yolks, sugar, and lime juice in saucepan. Cook over medium-low heat, stirring constantly, for approximately 10 minutes until mixture thickens and coats back of spoon. Remove from heat and stir in butter cubes until melted and smooth. Strain through fine mesh sieve for silky texture.
04 - Pour mango curd into cooled tart shell, smoothing surface with offset spatula. Refrigerate for at least 1.5 hours until completely set and firm.
05 - Arrange fresh mango slices, toasted coconut flakes, and mint leaves on surface before serving. Serve chilled, optionally accompanied by whipped cream or coconut sorbet.

# Expert Advice:

01 -
  • The mango curd is impossibly silky and bright, like eating sunshine on a spoon
  • You can make everything ahead and assemble when you are ready to impress
  • The balance of tart lime and sweet mango hits every single craving
02 -
  • Do not rush chilling the dough or it will shrink when you bake it
  • Stir the curd constantly or you will end up with scrambled eggs
  • The curd continues thickening as it cools, so do not overcook
03 -
  • Room temperature eggs incorporate more easily into the mango mixture
  • A chilled rolling pin and surface help prevent the dough from sticking

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