Mango Curd Tart (Print Version)

Tropical mango curd fills a buttery crust for a refreshing summer dessert that balances sweet and tart flavors beautifully.

# 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 tsp fine sea salt
05 - 1 egg yolk
06 - 2 tbsp 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

# Step-by-Step Guide:

01 - Pulse flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until coarse crumbs form. Mix in egg yolk and ice water until dough just comes together.
02 - Form dough into a disk on a floured surface, 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, trim excess, and prick base with a fork.
04 - Line with parchment and baking weights. Bake for 15 minutes, then remove weights and paper. Bake 10–12 minutes longer until golden. Cool completely.
05 - Whisk mango puree, sugar, eggs, egg yolks, and lime juice in a saucepan. Cook over medium-low heat, stirring constantly, until thickened, about 8–10 minutes.
06 - Remove from heat and whisk in butter until smooth. Strain through a fine sieve and let cool for 10 minutes.
07 - Pour mango curd into cooled tart shell. Smooth the top and refrigerate for at least 1 hour until set.
08 - Top with fresh mango slices, mint, or edible flowers before serving.

# Expert Suggestions:

01 -
  • The mango curd impossibly creamy and bright, like eating sunshine on a spoon
  • That buttery tart shell stays perfectly crisp even after chilling, which I learned after years of soggy bottom disasters
  • You can make everything ahead of time and actually enjoy your own party instead of stressing in the kitchen
02 -
  • If your mango curd starts looking slightly curdled or grainy while cooking, immediately remove it from the heat and whisk vigorously—sometimes it comes back together, but if not, straining it through that sieve will save the texture completely
  • The tart shell must be completely cool before adding the curd, otherwise the butter will melt and youll end up with a weepy, soggy bottom that breaks my heart just thinking about it
  • Room temperature curd pours much more smoothly than cold curd, so let it sit on the counter for about 10 minutes while you gather your garnishes
03 -
  • When you are whisking the curd, use a silicone whisk instead of metal so you do not accidentally scrape up any bits from the bottom of the pan
  • If you only have a rectangular tart pan, go for it—the same amount of dough and curd works perfectly, and the sleek, modern look is actually quite striking

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