Mango Curd Tart (Printable)
Luscious tropical tart with buttery crust and smooth mango curd filling.
# Ingredient List:
→ 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, 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
# Steps:
01 - In a food processor, blend flour, powdered sugar, and salt until combined. 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, adding additional water only if necessary.
02 - Shape dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. On a lightly floured surface, roll out dough to fit a 9-inch tart pan. Press dough evenly into pan, trimming excess from edges. Prick base thoroughly with a fork.
03 - Chill prepared tart shell for 15 minutes. Preheat oven to 350°F. Line shell with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Continue baking for 10 minutes until golden brown. Allow to cool completely.
04 - In a saucepan, whisk together mango puree, whole eggs, egg yolks, granulated sugar, and lime juice until smooth. Place over medium-low heat, stirring constantly with a heat-proof spatula, for approximately 10 minutes until mixture thickens enough to coat the back of a spoon.
05 - Remove saucepan from heat immediately. Add butter cubes one piece at a time, stirring until completely melted and incorporated. For an ultra-smooth texture, press curd through a fine-mesh sieve into a clean bowl.
06 - Pour cooled mango curd into the completely cooled tart shell, spreading evenly with an offset spatula. Refrigerate for at least 1.5 hours or until curd is fully set and firm to the touch.
07 - Arrange fresh mango slices decoratively on top of the set curd. Sprinkle with toasted coconut flakes and garnish with fresh mint leaves just before serving.
# Expert Advice:
01 -
- The buttery crust shatters perfectly under your fork, revealing the silky mango curd that tastes like pure tropical escape
- Its easier than it looks, and the wow factor when you bring this to a table is absolutely worth every minute of chilling time
02 -
- Overcooking the curd will cause it to scramble, so remove it from the heat the moment it thickens enough to coat a spoon
- The crust must be completely cool before adding the curd, otherwise it will weep and become soggy
03 -
- Room temperature eggs incorporate more easily into the curd mixture and help prevent curdling
- When blind baking, if you do not have pie weights, dried beans work perfectly and can be reused indefinitely