Mango Curd Tart Tropical Dessert (Printable version)
Tropical tart with buttery crust and silky mango curd filling
# Ingredient list:
→ 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
# Directions:
01 - Blend flour, powdered sugar, and salt in a food processor. Add cold cubed butter and pulse until mixture resembles coarse breadcrumbs. Add egg yolk and 1 tablespoon cold water, pulsing until dough just comes together. Add more water if necessary. Flatten dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
02 - Roll out chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trim edges, and prick base with fork. Chill shell for 15 minutes. Preheat oven to 350°F. Line tart shell with parchment paper and fill with baking weights. Bake for 15 minutes, remove weights and paper, then bake another 10 minutes until golden. Let cool completely.
03 - Whisk together mango puree, whole eggs, egg yolks, sugar, and lime juice in a saucepan. Cook over medium-low heat, stirring constantly until thickened, about 10 minutes. Mixture should coat the back of a spoon. Remove from heat and stir in butter cubes until smooth. Pass curd through a fine mesh sieve for silky texture.
04 - Pour cooled mango curd into the baked tart shell, smoothing the top with an offset spatula. Refrigerate for at least 1.5 hours until completely set and firm.
05 - Arrange fresh mango slices, toasted coconut flakes, and mint leaves on top just before serving. Serve chilled with whipped cream or coconut sorbet if desired.
# Expert Tips:
01 -
- The mango curd tastes like concentrated summer sunshine on a spoon
- This tart strikes that perfect balance between tangy and sweet that keeps everyone coming back for seconds
02 -
- The curd can go from perfect to scrambled eggs in seconds if you walk away from the stove
- Room temperature curd in a cold tart shell creates condensation that makes the crust soggy
03 -
- Sieving the mango puree before cooking eliminates any fibrous texture in the final curd
- Always use room temperature eggs for the curd to prevent the butter from seizing when you add it