Mango Curd Tart (Printable)
A crisp, buttery crust filled with luscious silky mango curd, perfect for summer celebrations.
# What You'll 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 (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 Make It:
01 - In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and ice water; pulse until the dough just comes together.
02 - Turn the dough onto a lightly floured surface and form into a disk. Wrap in plastic and chill for 30 minutes.
03 - Preheat oven to 350°F. Roll dough to fit a 9-inch tart pan. Press into the pan and trim excess. 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 - 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; whisk in butter until smooth.
06 - Strain curd through a fine sieve into a bowl for extra silkiness. Let cool for 10 minutes.
07 - Pour mango curd into cooled tart shell. Smooth the top. Chill for at least 1 hour, or until set.
08 - Garnish with fresh mango slices, mint, or edible flowers before serving, if desired.
# Expert Hacks:
01 -
- The mango curd is impossibly silky, almost like eating sunshine on a spoon
- That buttery crust holds up beautifully to the creamy filling without getting soggy
- It looks like you spent hours in a professional bakery but comes together surprisingly easily
02 -
- Room temperature curd in a cold crust creates condensation that makes everything soggy
- Overcooking the curd gives you scrambled eggs instead of silky custard
- The tart needs that full hour in the refrigerator to set properly or slices will slide apart
03 -
- Room temperature mangoes release more puree and have better flavor than refrigerated ones
- A glass bowl over simmering water prevents overheating if you are nervous about making curd directly in a pan