Mango Curd Tart (Print version)
A luscious tart with crisp buttery crust and silky mango curd filling—perfect for summer celebrations.
# What you 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 (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
# Directions:
01 - In a food processor, pulse flour, powdered sugar, and salt until combined. 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 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 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 advice:
01 -
- The mango curd is impossibly creamy and bright, balancing sweet with just enough lime to wake up your palate
- This tart looks impressive but comes together faster than you'd expect, especially if you make the curd ahead
02 -
- Room-temperature curd in a cold tart shell creates condensation that makes the crust soggy—always let both components cool separately before assembling
- The curd continues to thicken as it chills, so don't panic if it feels slightly loose when you first pour it in
03 -
- A pinch of cardamom or ginger in the curd adds a warm, spiced dimension that pairs unexpectedly well with the mango
- If your crust edges start browning too quickly during blind baking, cover them gently with a pie shield or foil