Mango Curd Tart (Printer-friendly)
A luscious tropical tart with crisp buttery crust and silky-smooth mango curd filling, ideal for summer entertaining.
# 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, 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 breadcrumbs. Add egg yolk and 1 tablespoon cold water, pulsing until dough just comes together. Add more water only if necessary. Flatten dough 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 fork. Refrigerate shell for 15 minutes. Preheat oven to 350°F. Line shell with parchment and fill with baking weights. Bake for 15 minutes, remove weights and paper, then bake 10 more minutes until golden. Cool completely.
03 - Whisk mango puree, eggs, egg yolks, sugar, and lime juice in a saucepan. Cook over medium-low heat, stirring constantly, for approximately 10 minutes until mixture thickens enough to coat the back of a spoon. Remove from heat and stir in butter until melted and smooth. Strain curd through fine mesh sieve for silky texture.
04 - Pour mango curd into cooled tart shell, smoothing top evenly. 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 is impossibly silky, like eating sunshine on a spoon
- The tart shell stays perfectly crisp even after a day in the fridge
- It looks like something from a bakery but comes together with simple techniques
02 -
- Room temperature curd in a cold shell creates a weepy mess, so let both cool completely before assembling
- The curd continues thickening as it chills, so don't overcook it on the stove
- Blind baking properly is non-negotiable for a crisp bottom that won't get soggy
03 -
- Strain the mango puree before making the curd to eliminate any fibrous bits
- Room temperature eggs incorporate more easily into the curd mixture