Preheat the oven to 350°F (175°C). Prepare a 9-inch tart pan with a removable bottom for easy release.

In a bowl, mix the flour and powdered sugar until evenly combined. Cut the chilled, cubed butter into the flour mixture until it resembles coarse crumbs.

Stir in the egg yolk and add 1/4 cup cold water, mixing just until the dough comes together; add more water by teaspoonfuls if dry.

Roll the dough out on a lightly floured surface and fit it into the tart pan, trimming any excess. Prick the bottom with a fork to vent, line with parchment, and fill with pie weights or dried beans.

Blind bake for 15–20 minutes or until the edges are lightly golden; remove the weights and bake a few minutes more if the center looks undercooked.

In another bowl, whisk together the mango puree, granulated sugar, and eggs until smooth. Add the fresh lime juice and melted butter, whisking to combine.

Strain the mixture if you want an extra-silky curd.

Pour the mango curd filling into the pre-baked tart shell, smoothing the top. Return the tart to the oven and bake for an additional 20–25 minutes, or until the filling is set but still slightly wobbly in the center.

Cool the tart completely on a rack to allow the curd to set properly.

Refrigerate for at least an hour for a firmer texture.

Serve slices topped with a dollop of whipped cream or a scatter of fresh fruit.

For an elegant finish, brush with warmed mango jam for extra shine.