Mango Curd Tart (Printable Version)

Refreshing mango tart with buttery crust and silky lime-infused curd, ideal for summer entertaining.

# 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

# 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 a fork.
04 - 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.
05 - Whisk together mango puree, sugar, eggs, egg yolks, and lime juice in a medium saucepan. Cook over medium-low heat, stirring constantly, until thickened (about 8–10 minutes). Remove from heat; whisk in butter until smooth.
06 - Strain curd through a fine sieve into a bowl for extra silkiness. Let cool for 10 minutes.
07 - Pour mango curd into cooled tart shell. Smooth the top. Refrigerate for at least 1 hour, or until set.
08 - Garnish with fresh mango slices, mint, or edible flowers before serving, if desired.

# Expert Hints:

01 -
  • The mango curd impossibly smooth and tastes like concentrated sunshine
  • That buttery crust shatters beautifully when you bite into it
  • Lime juice cuts through the richness so it never feels too heavy
  • It looks impressive but comes together faster than you'd expect
02 -
  • If the curd starts to curdle, immediately pour it through a sieve and whisk vigorously—it will smooth out
  • The tart shell must be completely cool before adding the curd or it will melt and weep
  • Mangoes vary in sweetness—taste your puree and adjust sugar slightly if needed
03 -
  • Room temperature eggs incorporate more easily into the mango puree
  • Dont rush the chilling time—this curd needs patience to set properly

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