Mango Curd Tart (Printable version)

Crisp buttery pastry shell with smooth tropical mango filling

# 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 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

13 - Fresh mango slices
14 - Edible flowers or mint leaves

# How to Prepare:

01 - In a food processor, pulse flour, powdered sugar, and salt until combined. 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.
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 for 10 minutes.
07 - Pour mango curd into cooled tart shell. Smooth the top. Refrigerate 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 is impossibly silky and tastes like pure sunshine in every bite
  • You can make everything ahead of time and just assemble before guests arrive
  • The buttery crust balances the bright tropical filling perfectly
02 -
  • The dough needs to stay cold throughout the process or it will shrink in the oven
  • Never walk away while cooking the curd because it can scramble in seconds
  • The tart must chill completely before slicing or the filling will not hold its shape
03 -
  • If your mango puree seems too fibrous, strain it before making the curd for an ultra smooth texture
  • A pinch of cardamom or ginger in the curd adds this incredible warmth that people cannot quite identify

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