Mango Curd Tart (Printable)
Crisp buttery pastry shell filled with smooth fresh mango curd, topped with fresh fruit.
# What You 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 tsp fine sea salt
05 - 1 egg yolk
06 - 2 tbsp 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
# How To Make It:
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. Line 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 - 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.
05 - Strain curd through a fine-mesh sieve into a bowl for extra silkiness. Let cool for 10 minutes.
06 - Pour mango curd into cooled tart shell. Smooth the top. Refrigerate for at least 1 hour, or until set.
07 - Garnish with fresh mango slices, mint, or edible flowers before serving, if desired.
# Expert Suggestions:
01 -
- The mango curd is impossibly silky, almost like eating sunshine on a spoon
- That buttery crust holds its own against the vibrant, tropical filling
02 -
- The curd continues thickening as it cools, so dont overcook it on the stove
- Room temperature eggs blend more smoothly into the mango mixture
03 -
- Use the ripest mangoes you can find, they make the most flavorful curd
- If your curd develops any lumps, simply press it through that fine-mesh sieve