Mango Curd Tart (Print Version)

Tropical mango curd in a buttery pastry shell, ideal for summer entertaining

# What You 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 tbsp cold water
06 - 1/4 tsp salt

→ Mango Curd

07 - 1 cup mango puree, fresh or canned and strained
08 - 2 large eggs
09 - 2 large egg yolks
10 - 1/2 cup granulated sugar
11 - 2 tbsp 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:

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, adding more water if necessary. Form into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour.
02 - Roll chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press dough evenly into pan, trimming excess edges. Prick base thoroughly with a fork. Return to refrigerator for 15 minutes while preheating oven to 350°F.
03 - Line tart shell with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then carefully remove weights and parchment. Continue baking for 10 minutes until golden brown. Allow to cool completely.
04 - Whisk together mango puree, whole eggs, egg yolks, sugar, and lime juice in a saucepan. Place over medium-low heat, stirring continuously, until mixture thickens sufficiently to coat the back of a spoon, approximately 10 minutes. Remove from heat immediately.
05 - Add butter cubes to hot curd, stirring until completely melted and incorporated. Force mixture through a fine mesh sieve to remove any cooked egg particles, ensuring silky texture. Transfer to a clean container.
06 - Pour cooled mango curd into the completely cooled tart shell, smoothing surface with an offset spatula. Refrigerate for at least 1.5 hours or until curd is firmly set.
07 - Arrange fresh mango slices, toasted coconut flakes, and mint leaves on top just before serving. Slice with a sharp knife warmed under hot water for clean cuts.

# Expert Advice:

01 -
  • The mango curd is impossibly silky, like eating sunshine in a buttery shell
  • You can make everything ahead of time and still look like you put in enormous effort
  • The lime cuts through the richness just enough to keep you coming back for another slice
02 -
  • Don't rush chilling the dough, or it will shrink dramatically in the oven and frustrate you completely
  • Never walk away from the curd while it's cooking, it can go from perfect to scrambled eggs in seconds
  • The curd continues thickening as it cools, so don't overcook it trying to get it too thick on the stove
03 -
  • If your mango puree seems fibrous, press it through a sieve before starting the curd for the smoothest possible texture
  • The curd is done when it reaches 170°F on an instant-read thermometer, which takes the guesswork out completely

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