Creating the Mango Curd Tart is straightforward if you follow these easy steps:

Making the Tart Shell

1. Preheat the Oven: Preheat your oven to 350°F (175°C).

2. Prepare Tart Pan: Grease a 9-inch tart pan with removable bottom.

3. Mix Dry Ingredients: In a mixing bowl, combine the flour, powdered sugar, and salt.

4. Add Butter: Cut in the softened butter until the mixture resembles coarse crumbs.

5. Add Egg Yolk: Stir in the egg yolk and add cold water gradually until the dough comes together.

6. Shape the Dough: Press the dough into the prepared tart pan evenly across the bottom and up the sides.

7. Chill: Place the tart shell in the refrigerator for at least 30 minutes to chill.

8. Bake: Bake the tart shell for 20 minutes or until lightly golden. Remove from the oven and allow it to cool completely.

Preparing the Mango Curd

9. Combine Ingredients: In a saucepan, whisk together the mango puree, granulated sugar, eggs, lime juice, and lime zest.

10. Cook the Mixture: Over medium heat, cook the mixture, stirring constantly until it thickens and reaches 170°F (77°C) on a candy thermometer.

11. Incorporate Butter: Once thickened, remove from heat and stir in the butter pieces until fully melted and incorporated.

12. Strain Curd: For a smooth texture, strain the curd through a fine-mesh sieve into a bowl.

13. Cool Slightly: Allow the curd to cool for about 15 minutes before pouring it into the cooled tart shell.

14. Chill the Tart: Refrigerate the tart for at least 1 hour, or until the curd is set.

15. Garnish: Optionally, garnish the tart with fresh mango slices, whipped cream, or toasted coconut before serving.