Mango Curd Tart (Print Version)

Crisp buttery crust filled with luscious mango curd, topped with fresh mango slices for a refreshing summer dessert.

# 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 coarse crumbs form. 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 to firm up.
03 - Preheat oven to 350°F. Roll dough to fit a 9-inch tart pan, press into pan, trim excess, and prick base with fork. Line with parchment and baking weights; bake for 15 minutes. Remove weights and paper, then bake 10–12 minutes 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 and whisk in butter until smooth.
05 - Strain curd through a fine-mesh sieve into a clean bowl for extra silkiness. Let cool for 10 minutes.
06 - Pour mango curd into cooled tart shell and smooth the top. Refrigerate for at least 1 hour, or until completely set.
07 - Top with fresh mango slices, mint, or edible flowers before serving, if desired.

# Expert Hints:

01 -
  • The tropical brightness wakes up even the most winter-weary palate
  • Unlike heavy desserts, this leaves you feeling satisfied but not weighed down
  • Your guests will assume you spent hours on something that comes together beautifully
02 -
  • The curd continues thickening as it cools, so remove it from heat when it still looks slightly thinner than you want
  • Room temperature eggs incorporate more easily into the mango mixture, preventing potential curdling
  • Chilling the tart shell before filling prevents the curd from making the crust soggy
03 -
  • If your mangoes aren't perfectly ripe, a drop of vanilla extract can help bridge the flavor gap
  • The food processor makes quick work of the crust, but cutting the butter into the flour by hand works just as well and feels more connected to the process

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