Mango Curd Tart (Printable)

Tropical mango curd fills a buttery pastry shell for an elegant dessert

# 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

# How To Make It:

01 - Blend flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water, pulsing until dough just comes together. Add remaining water if dough is too dry. Flatten into a disk, wrap in plastic, and refrigerate for 1 hour.
02 - Roll 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 and fill with baking weights. 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 10 minutes until thickened enough to coat back of spoon. Remove from heat. 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 top with spatula. Refrigerate for at least 1.5 hours until completely set.
05 - Arrange fresh mango slices, toasted coconut flakes, and mint leaves on top just before serving. Serve chilled.

# Expert Tips:

01 -
  • The mango curd tastes like sunshine captured in silky form, with a tang that keeps you coming back for another bite
  • That buttery crust holds everything together beautifully, and nobody needs to know how simple it actually is to make
  • You can make the entire thing ahead of time and pull it out looking like you spent hours on something much more complicated than it really is
02 -
  • Room temperature curd in a cold tart shell creates condensation and makes the crust soggy, so let both components cool completely before assembling
  • Mango curd thickens considerably as it chills, so when youre cooking it on the stove, stop when it seems just slightly thinner than your desired final consistency
  • The tart shell needs to be completely cool before you add the curd, otherwise the curd will melt into the crust and youll lose that beautiful layered effect
03 -
  • If your mango puree seems fibrous, press it through a sieve before cooking the curd to ensure the smoothest possible final texture
  • Brush the baked crust with a thin layer of beaten egg white and return it to the oven for one minute before filling, which creates a waterproof seal that keeps the crust crisp for hours

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