Mango Curd Tart (Printable)

Silky mango curd fills a crisp buttery crust in this tropical dessert. Elegant and refreshing.

# Ingredient List:

→ 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 tablespoons cold water
06 - 1/4 teaspoon salt

→ Mango Curd

07 - 1 cup mango puree, fresh or canned, strained
08 - 2 large eggs
09 - 2 large egg yolks
10 - 1/2 cup granulated sugar
11 - 2 tablespoons 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:

01 - Blend flour, powdered sugar, and salt in a food processor. Add cold butter cubes and pulse until mixture resembles coarse breadcrumbs. Add egg yolk and 1 tablespoon cold water, pulsing until dough just comes together. Add remaining water only if necessary. Flatten dough into a disk, wrap in plastic, and refrigerate for minimum 1 hour.
02 - Roll chilled dough on lightly floured surface to fit 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 paper, fill with baking weights, and bake for 15 minutes. Remove weights and paper, then bake additional 10 minutes until golden brown. Cool completely.
03 - Whisk mango puree, eggs, egg yolks, sugar, and lime juice in saucepan. Cook over medium-low heat, stirring constantly, for approximately 10 minutes until thickened enough to coat back of spoon. Remove from heat and stir in butter cubes until melted and smooth. Strain curd through fine mesh sieve for silky texture.
04 - Pour cooled mango curd into pre-baked tart shell, smoothing top with spatula. Refrigerate for minimum 1.5 hours until completely set.
05 - Arrange fresh mango slices, toasted coconut flakes, and mint leaves on top of chilled tart just before serving.

# Expert Tips:

01 -
  • The tropical brightness of mango curd balances perfectly against a rich, crisp crust
  • This tart looks stunning but comes together faster than you would expect
  • You can make it a day ahead and it actually tastes better after resting
02 -
  • Room temperature curd will not set properly in the tart shell
  • Overcooking the curd can cause it to curdle or become grainy
  • The tart crust must be completely cooled before adding the filling
03 -
  • Rub the inside of the tart shell with an egg white while it is still hot from the oven
  • If the curd seems too thick, whisk in a teaspoon of water while it is still warm

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