Mango Curd Tart (Printable View)
A luscious tart with crisp buttery crust and silky mango filling
# 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 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 Steps:
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 - Form dough into a disk on a lightly floured surface, 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, trim excess, and 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 - Whisk mango puree, sugar, eggs, egg yolks, and lime juice in a saucepan over medium-low heat. Stir 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 and smooth the top. Refrigerate for at least 1 hour until completely set.
08 - Decorate with fresh mango slices, mint leaves, or edible flowers before serving if desired.
# Expert Advice:
01 -
- Mango and lime create this impossibly bright flavor combination that wakes up your entire palate
- The curd texture is like silk on a spoon, creamy without being heavy
- It looks incredibly impressive but comes together with mostly pantry staples
02 -
- Never walk away while the curd is cooking, it can go from perfect to scrambled eggs in seconds
- The curd continues thickening as it cools, so pull it off the heat slightly earlier than you think
- Room temperature ingredients for the curd help prevent seizing when you add them to the warm pan
03 -
- Strain the curd twice for the silkiest texture imaginable
- Bake your crust a shade darker than you think necessary, it holds up better to the wet filling