Mango Curd Tart (Printable version)

Tropical mango curd filling in a buttery pastry crust, topped with fresh mango and coconut.

# 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 tablespoons cold water
06 - 1/4 teaspoon 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 tablespoons 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 Make It:

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. Flatten dough into a disk, wrap in plastic, and refrigerate for 1 hour.
02 - Roll chilled dough on lightly floured surface to fit 9-inch tart pan. Press dough into pan and trim edges. Prick base with fork. Chill for 15 minutes. Preheat oven to 350°F. Line shell with parchment and fill with baking weights. Bake for 15 minutes, remove weights and paper, then bake 10 more minutes until golden. Cool completely.
03 - Whisk mango puree, eggs, egg yolks, sugar, and lime juice in saucepan. Cook over medium-low heat, stirring constantly until thickened and mixture coats back of spoon, about 10 minutes. Remove from heat. Stir in butter cubes until melted and smooth. Strain through fine mesh sieve for silky texture.
04 - Pour mango curd into cooled tart shell, smoothing top with offset spatula. Refrigerate for at least 1.5 hours until completely set.
05 - Arrange fresh mango slices, toasted coconut flakes, and mint leaves on top before serving. Slice and serve chilled.

# Expert Suggestions:

01 -
  • The mango curd is impossibly silky and tastes like sunshine in every bite
  • The tart shell stays perfectly crisp even after chilling, creating the best texture contrast
  • You can make it entirely ahead and still serve something that looks impressively elegant
02 -
  • The curd might look slightly loose in the pan but it firms up beautifully once chilled, so do not overcook it
  • Straining the curd is not optional if you want that professional, silken finish free of any cooked egg bits
  • The tart shell needs to be completely cool before filling, otherwise the curd will melt and lose its structure
03 -
  • Weighing your ingredients, especially the butter and flour, ensures consistent results every time
  • If your mango puree seems fibrous, strain it before cooking for the smoothest final texture

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