Mango Curd Tart (Printable version)

Crisp buttery crust meets silky mango filling in this refreshing summer dessert. Perfect for elegant gatherings.

# 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 tsp fine sea salt
05 - 1 egg yolk
06 - 2 tbsp 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

# Directions:

01 - In a food processor, pulse flour, powdered sugar, and salt. 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 chill 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.
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, 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 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 Advice:

01 -
  • The mango curd tastes like sunshine captured in silky form
  • This dessert looks stunning but comes together faster than you would expect
  • The buttery crust balances the tangy sweet filling perfectly
02 -
  • The curd can go from perfect to scrambled eggs in seconds, so keep the heat moderate and never stop stirring
  • Room temperature mango puree incorporates more smoothly with the eggs and reduces the risk of curdling
03 -
  • Room temperature eggs whisk into the curd mixture more smoothly and reduce the risk of curdling
  • Straining the curd through a fine-mesh sieve guarantees that silky, restaurant-quality texture every time

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