Mango Curd Tart
Bright, glossy mango curd tucked into a crisp, buttery shell, perfect for summer desserts.
Ingredients
For the crust
- 1 1/4 cups all-purpose flour For best results and texture.
- 1/2 cup unsalted butter, chilled and cubed Keep chilled for a flaky texture.
- 1/4 cup powdered sugar Adds sweetness to the crust.
- 1/4 teaspoon salt Enhances overall flavor.
- 1 large egg yolk Provides structure.
- 1/4 cup ice water Helps to bring the dough together.
For the mango curd filling
- 2 ripe mangoes, pureed Fresh, ripe mangoes are essential for flavor.
- 1/2 cup granulated sugar Balances the mango's acidity.
- 3 large eggs Provides structure and richness.
- 1/4 cup fresh lime juice Adds acidity and brightness.
- 1/2 cup unsalted butter, melted For richness in the filling.
For topping
- Whipped cream or fresh fruit For garnish.
Instructions
Preparation of the crust
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt.
- Cut the chilled, cubed butter into the dry ingredients until the mixture becomes crumbly.
- Stir in the egg yolk and the ice water, just until the dough comes together; do not overwork.
- Form the dough into a disk, wrap it, and chill for 30 minutes.
- Roll the dough out to fit a tart pan, transfer to the pan, trim and flute the edges.
- Bake for 15–20 minutes until the crust is golden and set.
Preparation of the mango curd filling
- In another bowl, whisk the mango puree with the granulated sugar until smooth.
- Add the three eggs, fresh lime juice, and melted butter, whisking until fully emulsified.
Filling and baking the tart
- Pour the mango curd mixture into the cooled tart crust.
- Place the tart on a baking sheet and bake at 350°F (175°C) for 25–30 minutes.
Cooling and serving
- Let the tart cool completely to room temperature, then chill for at least an hour.
- Serve topped with lightly whipped cream or fresh fruit.
Notes
Store the tart in an airtight container in the refrigerator for up to 3–4 days. Can also be frozen for up to 1 month.