Mango Curd Tart (Printable Version)

Crisp buttery crust filled with silky mango curd, ideal for warm weather entertaining

# 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 (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 - 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 - Turn dough onto a lightly floured surface and form into a disk. 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 and trim excess. Prick base with a fork. Line with parchment and fill with baking weights. Bake for 15 minutes. Remove weights and paper, bake 10-12 minutes more until golden. Cool completely.
04 - Whisk together mango puree, sugar, eggs, egg yolks, and lime juice in a medium saucepan. Cook over medium-low heat, stirring constantly, until thickened (8-10 minutes). Remove from heat; whisk in butter until smooth.
05 - Strain curd through a fine-mesh sieve into a bowl. Let cool for 10 minutes.
06 - Pour mango curd into cooled tart shell. Smooth the top. Refrigerate for at least 1 hour or until set.
07 - Top with fresh mango slices, mint, or edible flowers before serving, if desired.

# Expert Suggestions:

01 -
  • The mango curd impossibly creamy without any heavy cream or cream cheese
  • You can make the crust and curd ahead, keeping stress low before serving
  • That buttery crust shatters beautifully with every forkful
02 -
  • Mango curd can scramble if the heat is too high, so keep it medium-low and stir without stopping
  • The crust must be completely cool before adding curd or you will end up with a soggy bottom
  • Sieving the curd makes all the difference between silky and slightly gritty texture
03 -
  • Baking weights are worth the small investment for the crispest, most even tart shell
  • Room temperature eggs incorporate into the curd more smoothly than cold ones

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