Luscious Mango Curd Tart (Printable View)

Crisp buttery crust meets silky mango filling with zesty lime notes in this refreshing tropical dessert.

# Ingredient List:

→ 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 teaspoon fine sea salt
05 - 1 egg yolk
06 - 2 tablespoons 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

13 - Fresh mango slices
14 - Edible flowers or mint leaves

# How to Prepare:

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 - In a medium saucepan, whisk together mango puree, sugar, eggs, egg yolks, and lime juice. 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 contrast between that buttery, crumbly crust and the impossibly smooth mango curd is the kind of thing that makes people go silent after their first bite.
  • It looks like you spent hours in a professional kitchen, but the curd comes together in about ten minutes of active stirring.
  • Mango and lime have this natural affinity that tastes like sunshine itself decided to live in your tart shell.
02 -
  • If your mango curd starts to curdle while cooking, immediately pour it into a blender and puree until smooth—then strain it. It'll still taste incredible.
  • The curd continues to thicken as it cools, so don't panic if it seems slightly loose when you first pour it into the crust.
  • A room-temperature tart shell is crucial—if you pour warm curd into a cold crust, condensation will make your bottom crust soggy.
03 -
  • When blind-baking, if you don't have pie weights, dry beans work perfectly—just don't try to cook and eat them afterward.
  • A torch held briefly over the mango slices creates gorgeous caramelized spots that make this tart look restaurant-worthy.

Go back