Mango Curd Tart (Printable)

Tropical tart with buttery crust and silky mango curd filling, perfect for elegant summer entertaining.

# What You'll Need:

→ Tart Crust

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→ Mango Curd

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→ Decoration

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# How To Make It:

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. Add more water only if necessary. Flatten into a disk, wrap tightly, 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 from edges. Prick base thoroughly with a fork. Refrigerate shell for 15 minutes. Preheat oven to 350°F.
03 - Line tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for an additional 10 minutes until golden brown. Cool completely.
04 - Whisk mango puree, 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.
05 - Stir butter cubes into hot curd until melted and completely smooth. Strain through fine mesh sieve for silky texture. Cool slightly.
06 - Pour mango curd into cooled tart shell, spreading evenly. Refrigerate for at least 1.5 hours until completely set.
07 - Top with fresh mango slices, toasted coconut flakes, and mint leaves before serving. Serve chilled.

# Expert Hints:

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  • The mango curd tastes like sunshine captured in silky form, somehow both rich and refreshing at the same time
  • That buttery crust shatters beautifully when you bite into it, creating the perfect textural contrast
  • You can make everything a day ahead and simply assemble when guests are already walking through the door
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  • Mango puree varies in thickness depending on the fruit, so trust your eyes and nose more than exact timing
  • If the curd starts to curdle even slightly, immediately pour it through a sieve and keep stirring
  • The tart is best served the same day but will hold up beautifully overnight in the refrigerator
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  • Room temperature eggs incorporate more easily into the mango puree without leaving streaks
  • A candy thermometer takes all the guesswork out of knowing when your curd has reached the proper temperature

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