Mango Curd Tart (Printable View)

A crisp, buttery crust filled with silky mango curd for a refreshing summer dessert.

# 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 (optional)

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

# Cooking Steps:

01 - In a food processor, pulse flour, powdered sugar, and salt until combined. Add cold butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and ice water; pulse until the dough just comes together.
02 - Turn the dough onto a lightly floured surface and form into a disk. Wrap in plastic and refrigerate for 30 minutes to firm up.
03 - Preheat oven to 350°F. Roll dough to fit a 9-inch tart pan. Press into the pan and trim excess. Prick base with a fork. 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.
04 - In a medium saucepan, whisk together mango puree, sugar, eggs, egg yolks, and lime juice. Cook over medium-low heat, stirring constantly, until thickened (about 8–10 minutes). Remove from heat; whisk in butter until smooth.
05 - Strain curd through a fine-mesh sieve into a bowl for extra silkiness. Let cool for 10 minutes before filling.
06 - Pour mango curd into cooled tart shell. Smooth the top. Refrigerate for at least 1 hour, or until completely set.
07 - Top with fresh mango slices, mint leaves, or edible flowers just before serving, if desired.

# Expert Tips:

01 -
  • The mango curd is impossibly creamy and tastes like pure sunshine on a spoon
  • This tart strikes that perfect balance between impressive and actually doable for home cooks
  • It holds up beautifully for days, making it your secret weapon for dinner parties
02 -
  • Do not walk away from the curd while it cooks, or you will end up with sweet scrambled mango eggs instead of silky curd
  • Straining the curd is not optional if you want that professionally smooth texture
  • The tart needs to chill completely before slicing, or you will end up with a messy situation
03 -
  • Room temperature eggs incorporate more easily into the curd mixture
  • If your mangoes are not perfectly ripe, a teaspoon of honey can help boost the natural sweetness

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