Luscious Tropical Mango Curd Tart (Printable)

Tropical mango curd fills a buttery pastry shell for an elegant summer dessert

# What You'll Need:

→ 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, fresh or canned, 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 breadcrumbs. Add egg yolk and 1 tablespoon cold water, pulsing until dough just comes together. Add additional water only if necessary to form dough.
02 - Flatten dough into a disk, wrap in plastic, and refrigerate for at least 1 hour. Roll out dough on lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trim edges, and prick base with fork. Chill shell for 15 minutes.
03 - Preheat oven to 350°F. Line tart shell with parchment paper and fill with baking weights. Bake for 15 minutes, remove weights and paper, then bake for an additional 10 minutes until golden brown. Allow to cool completely.
04 - Whisk together mango puree, eggs, egg yolks, sugar, and lime juice in a saucepan. Cook over medium-low heat, stirring constantly, for approximately 10 minutes until mixture thickens and coats the back of a spoon. Remove from heat and stir in butter cubes until smooth and melted.
05 - Pass mango curd through a fine mesh sieve to remove any lumps and achieve silky texture. Let cool slightly before assembling.
06 - Pour mango curd into cooled tart shell and smooth top with an offset spatula. Refrigerate for at least 1.5 hours or until completely set.
07 - Arrange fresh mango slices, toasted coconut flakes, and mint leaves on top before serving. Serve chilled with whipped cream or coconut sorbet if desired.

# Expert Tips:

01 -
  • The mango curd is impossibly silky, like eating sunshine on a spoon
  • That buttery crust shatters beautifully when you take your first bite
  • It looks fancy but comes together faster than you'd expect
02 -
  • Don't rush the chilling time for the crust dough, or it will shrink and puff up in the oven
  • When making the curd, keep the heat low and stir constantly to prevent scrambling the eggs
  • The curd will continue to thicken as it cools, so don't overcook it on the stove
03 -
  • Strain your mango puree before making the curd to remove any fibrous bits for that restaurant-quality smoothness
  • If your tart browns too quickly, tent it with foil during the last few minutes of baking

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