Mango Curd Tart (Printable Version)

Tropical mango curd in a buttery crust, ideal for summer entertaining

# 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 - Fresh mint leaves

# How to Make It:

01 - Blend flour, powdered sugar, and salt in a food processor. Add cold cubed butter and pulse until mixture resembles coarse breadcrumbs. Add egg yolk and 1 tablespoon cold water, pulsing until dough just comes together. Add additional water only if necessary to form a cohesive dough.
02 - Flatten dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. On a lightly floured surface, roll dough to fit a 9-inch tart pan. Press dough evenly into pan, trim excess edges, and prick base thoroughly with a fork. Return shell to refrigerator for 15 minutes.
03 - Preheat oven to 350°F. Line chilled tart shell with parchment paper and fill completely with baking weights or dried beans. Bake for 15 minutes, then carefully remove weights and parchment. Continue baking for 10 minutes until crust is golden brown. Allow to cool completely before filling.
04 - Whisk together mango puree, whole eggs, egg yolks, granulated sugar, and lime juice in a saucepan until smooth. Place over medium-low heat, stirring constantly with a heat-resistant spatula. Cook for approximately 10 minutes until mixture thickens enough to coat the back of a spoon. Do not let mixture boil.
05 - Remove saucepan from heat immediately. Add cubed butter, stirring until completely melted and incorporated. For an ultra-smooth consistency, press curd through a fine-mesh sieve into a clean bowl. Allow to cool slightly before using.
06 - Pour slightly cooled mango curd into the completely cooled tart shell. Use an offset spatula to create an even, smooth surface. Refrigerate for at least 1.5 hours or until curd is completely set and firm to the touch.
07 - Arrange fresh mango slices in a decorative pattern over the set curd. Sprinkle toasted coconut flakes around the edges and garnish with fresh mint leaves. Serve chilled, ideally the same day as assembly for optimal texture.

# Expert Advice:

01 -
  • The tropical flavor feels like an instant vacation, no plane ticket required
  • Mango curd is easier to make than you might think, and the result is impressively silky
  • This tart strikes that perfect balance between fancy enough for company and simple enough for a Tuesday
02 -
  • Mango curd can go from perfect to scrambled eggs in seconds. Keep the heat medium-low and never stop stirring.
  • The tart needs to chill completely before slicing. Warm curd will not hold its shape and you will end up with a messy beautiful disaster instead of clean wedges.
  • Room temperature mango puree cooks more evenly than cold, so let it sit out while you make the crust.
03 -
  • Pat your mango curd through the sieve with a spoon rather than just letting it drip. This forces any stubborn bits of cooked egg through and yields the smoothest possible texture.
  • If your tart edges start browning too quickly during baking, gently cover them with a ring of aluminum foil.

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