Mango Curd Tart (Printable Version)
Luscious tropical tart with crisp buttery crust and silky mango curd filling
# What You’ll 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
# Directions:
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. Flatten dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
02 - Roll chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press dough evenly into pan, trim excess edges, and prick base thoroughly with a fork. Refrigerate shell for 15 minutes while preheating oven to 350°F.
03 - Line tart shell with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then carefully remove weights and parchment. Return shell to oven and bake for an additional 10 minutes until golden brown. Allow to cool completely.
04 - Whisk together mango puree, whole eggs, egg yolks, granulated sugar, and lime juice in a saucepan. Place over medium-low heat, stirring constantly until mixture thickens enough to coat the back of a spoon, approximately 10 minutes. Remove from heat immediately.
05 - Stir cubed butter into hot curd until completely melted and smooth. Pass mixture through a fine mesh sieve to remove any lumps and achieve silky texture. Allow curd to cool slightly.
06 - Pour mango curd into cooled tart shell, smoothing top with an offset spatula. Refrigerate for at least 1.5 hours or until curd is completely set and firm.
07 - Garnish with fresh mango slices, toasted coconut flakes, and mint leaves before serving. Serve chilled.
# Top Tips:
01 -
- The curd is impossibly silky, like sunshine on a spoon
- Your kitchen will smell like a tropical paradise while it bakes
02 -
- Dont rush the chilling steps for the tart shell, this prevents shrinkage in the oven
- Never stop whisking the curd or you will end up with scrambled eggs instead of silky custard
03 -
- Room temperature eggs will incorporate more easily into the curd mixture
- Pass your mango puree through a sieve before cooking to catch any fibrous bits