Mango Curd Tart (Printer-friendly)
Crisp buttery crust meets silky mango-lime filling in this refreshing summer dessert
# 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 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 coarse crumbs form. Add egg yolk and ice water; pulse until dough just comes together.
02 - Turn dough onto a lightly floured surface, 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, trim excess, and 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 mango puree, sugar, eggs, egg yolks, and lime juice in a saucepan. Cook over medium-low, stirring constantly, until thickened (8–10 minutes). Remove from heat and 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 until set.
08 - Garnish with fresh mango slices, mint, or edible flowers before serving, if desired.
# Expert Tips:
01 -
- The mango curd tastes like sunshine wrapped in butter, the kind of dessert that makes people close their eyes after the first bite
- You can make both components ahead of time, meaning zero stress when friends actually arrive for dinner
02 -
- Never walk away from the curd while it cooks, because eggs can scramble quickly and there is no coming back from that texture
- Let both the crust and curd cool completely before assembling, otherwise the curd will weep into the shell and make it soggy
03 -
- If you are worried about the curd curdling, set your saucepan over a larger bowl of ice water as soon as it thickens to immediately stop the cooking
- Room temperature eggs incorporate into the curd much more smoothly than cold ones, so take them out of the fridge about 30 minutes before you start