Luscious Tropical Mango Curd Tart (Printable)
Silky mango curd in a crisp buttery crust, ideal for summer gatherings and elegant entertaining.
# 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
# How-To Steps:
01 - Blend flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water, pulsing until dough just comes together. Add additional water only if necessary to form dough.
02 - Flatten dough into a disk, wrap in plastic, and refrigerate for at least 1 hour. On a lightly floured surface, roll out dough to fit a 9-inch tart pan. Press dough into pan, trim edges, and prick base with fork. Chill shell for 15 minutes.
03 - Preheat oven to 350°F. Line tart shell with parchment paper and fill with baking weights. Bake for 15 minutes, then remove weights and paper. Bake for another 10 minutes until golden brown. Allow to cool completely.
04 - 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 and coats the back of a spoon. Remove from heat.
05 - Stir butter cubes into hot curd until melted and smooth. Pass curd through a fine mesh sieve for extra silkiness. Allow to cool slightly.
06 - Pour mango curd into cooled tart shell, smoothing the surface. Refrigerate for at least 1.5 hours until completely set.
07 - Arrange fresh mango slices, toasted coconut flakes, and mint leaves on top before serving. For added indulgence, serve with whipped cream or coconut sorbet.
# Expert Suggestions:
01 -
- The balance of tart lime against sweet mango creates this incredibly sophisticated flavor that people cant quite place but absolutely love
- That buttery crust shatters just right when you bite into it, and the silky curd feels like eating sunshine on a spoon
02 -
- If your mango curd starts to curdle while cooking, immediately remove it from the heat and whisk vigorously, then pour it through a sieve before adding the butter
- The curd continues to thicken as it cools, so don't overcook it or you'll end up with something closer to mango candy than silk
03 -
- Room temperature eggs incorporate more easily into the curd mixture, so take them out of the fridge about 30 minutes before you start cooking
- When making the crust, if the dough feels too sticky to roll, refrigerate it for another 15 minutes rather than adding more flour