Mango Curd Tart (Print Version)
A crisp buttery crust filled with silky mango curd, offering a refreshing tropical dessert perfect for summer occasions.
# 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 teaspoon fine sea salt
05 - 1 egg yolk
06 - 2 tablespoons ice-cold water
→ Mango Curd
07 - 3/4 cup fresh mango puree
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 Make It:
01 - In a food processor, pulse flour, powdered sugar, and salt until combined. Add cold butter cubes 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 wrap and refrigerate for 30 minutes to firm up.
03 - Preheat oven to 350°F. Roll dough to fit a 9-inch tart pan. Press dough into pan, trim excess edges, and prick base thoroughly with a fork.
04 - Line crust with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake 10-12 minutes longer until golden brown. Cool completely.
05 - In a medium saucepan, whisk together mango puree, sugar, eggs, egg yolks, and lime juice until smooth. Cook over medium-low heat, stirring constantly, until thickened enough to coat a spoon, about 8-10 minutes.
06 - Remove from heat and whisk in butter cubes until melted and smooth. Strain curd through a fine-mesh sieve into a clean bowl for extra silkiness. Let cool for 10 minutes.
07 - Pour cooled mango curd into the completely cooled tart shell. Smooth the top with an offset spatula. Refrigerate for at least 1 hour or until set.
08 - Decorate with fresh mango slices, mint sprigs, or edible flowers just before serving. Slice and serve chilled.
# Expert Advice:
01 -
- The contrast between that buttery, crumbly crust and the impossibly smooth mango filling is the kind of dessert alchemy that makes people pause mid-bite.
- Unlike berry tarts that can feel fussy, mango curd brings this tropical brightness that somehow feels elegant and playful at the same time.
- You can make everything ahead, which means less time in a hot kitchen and more time with people you actually like.
02 -
- The curd can go from silky to scrambled eggs in seconds—keep the heat at medium-low or even low, and never walk away from the stove.
- Straining the curd is not optional if you want that professional texture, even if it feels like an extra step.
- A warm tart shell will melt the curd on contact and create weird condensation—let everything cool completely before assembling.
03 -
- If your mango curd never thickens, it probably wasn't cooked long enough—trust the spoon-coating test over the timer.
- Buttering the tart pan before adding the dough makes for easier removal, even though most recipes skip this step.
- Leftover curd (if such a thing exists) keeps for a week in the refrigerator and is incredible stirred into yogurt.