Mango Curd Tart (Printable)
Tropical tart with buttery crust and silky mango curd filling
# 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 tbsp cold water
06 - 1/4 tsp 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 tbsp fresh lime juice
12 - 1/4 cup unsalted butter, cubed
→ Decoration
13 - Fresh mango slices
14 - Toasted coconut flakes
15 - Mint leaves
# How-To:
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 at least 1 hour.
02 - Roll chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trim edges, and prick base with a 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 for another 10 minutes until golden brown. Cool completely.
03 - Whisk mango puree, eggs, egg yolks, sugar, and lime juice in a saucepan. Cook over medium-low heat, stirring constantly, for about 10 minutes until mixture thickens enough to coat the back of a spoon. Remove from heat and stir in butter cubes until completely melted and smooth. Strain curd through a fine mesh sieve for extra smoothness. Let cool slightly.
04 - Pour slightly cooled mango curd into the cooled tart shell, spreading evenly. Refrigerate for at least 1.5 hours or until completely set.
05 - Arrange fresh mango slices, toasted coconut flakes, and mint leaves on top before serving. Serve chilled.
# Expert Advice:
01 -
- The balance of tangy lime and sweet mango creates something unforgettable
- That buttery crust stays perfectly crisp even after days in the refrigerator
02 -
- Never rush the chilling steps, both the dough and the finished tart need proper time to set
- Constant stirring when making the curd prevents scrambled eggs and ensures silkiness
03 -
- Room temperature ingredients mix more smoothly and prevent lumps
- Always strain the curd, no matter how smooth it looks, for that professional finish