Mango Curd Tart (Printer-friendly)
Tropical mango curd in a buttery crust, ideal for summer desserts
# 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, fresh or canned and 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
# How To Make It:
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 if dough is too dry.
02 - Shape dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour until firm.
03 - Roll out 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 with a fork. Return to refrigerator for 15 minutes.
04 - Preheat oven to 350°F. Line tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and paper, then continue baking for 10 minutes until golden brown. Cool completely.
05 - Whisk together mango puree, eggs, egg yolks, sugar, and lime juice in a saucepan. Cook over medium-low heat, stirring constantly, for about 10 minutes until mixture thickens enough to coat the back of a spoon.
06 - Remove from heat and whisk in butter cubes until completely melted and smooth. Strain curd through a fine mesh sieve for extra silky texture.
07 - Pour cooled mango curd into baked tart shell, smoothing top with an offset spatula. Refrigerate for at least 1.5 hours until completely set.
08 - Top with fresh mango slices, toasted coconut flakes, and mint leaves just before serving. Serve chilled.
# Expert Hints:
01 -
- The tart crust comes together in minutes and bakes into something impossibly buttery and crisp
- Mango curd tastes like pure sunshine captured in silky smooth form
- This dessert looks stunning but requires mostly hands-off time
02 -
- The mango curd continues thickening as it cools, so pull it off the heat when it still looks slightly loose
- Room temperature ingredients help the curd cook evenly and prevents the butter from separating
03 -
- Pass your mango puree through a sieve before cooking to catch any fibrous bits
- Temper the eggs by whisking a small amount of warm mango puree into them before adding to the saucepan