Mango Curd Tart (Printable)

Tropical mango-lime filling in a crisp buttery crust, perfect for warm-weather entertaining

# What You 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

# Directions:

01 - Pulse flour, powdered sugar, and salt in a food processor. 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 fork. Line with parchment and fill with baking weights. Bake for 15 minutes. Remove weights and paper, bake 10–12 minutes more until golden. Cool completely.
04 - Whisk together mango puree, sugar, eggs, egg yolks, and lime juice in a medium saucepan. Cook over medium-low heat, stirring constantly, until thickened (8–10 minutes). Remove from heat; whisk in butter until smooth.
05 - Strain curd through a fine-mesh sieve into a bowl. Let cool for 10 minutes.
06 - Pour mango curd into cooled tart shell. Smooth the top. Refrigerate for at least 1 hour, or until set.
07 - Top with fresh mango slices, mint, or edible flowers before serving, if desired.

# Expert Suggestions:

01 -
  • The mango curd is impossibly silky, almost like eating sunshine itself
  • People will think you spent hours on this when it actually comes together pretty quickly
  • That buttery crust provides the perfect contrast to the bright, tropical filling
02 -
  • The crust must be completely cool before adding the curd, or you'll end up with a weepy, melty mess
  • Never walk away from the curd while it cooks—eggs scramble faster than you'd think over direct heat
  • Lining your tart pan with parchment makes removing slices so much easier later
03 -
  • Room temperature eggs whisk more easily into the curd mixture
  • If your mangoes aren't perfectly sweet, add an extra tablespoon of sugar
  • The tart is best served the same day but will keep in the refrigerator for up to two days

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