Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the flour and powdered sugar.

Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.

Stir in the egg yolk and ice water, just enough to bring the dough together.

Shape the dough into a disk, wrap in plastic, and refrigerate for about 30 minutes.

In a saucepan over medium heat, combine the mango puree, granulated sugar, and lemon juice. Stir occasionally until warm.

In a separate bowl, whisk the eggs until smooth.

Gradually add a bit of the warm mango mixture to the eggs, whisking constantly to temper them.

Once combined, pour the egg mixture back into the saucepan.

Cook the curd over medium heat, stirring continuously until it thickens and coats the back of a spoon, about 5-7 minutes.

Remove from heat and stir in the cubed butter until smooth. Let cool slightly.

Once the dough has chilled, roll it out on a floured surface to fit your tart pan.

Place the rolled dough into the pan, pressing it gently into the edges.

Prick the bottom with a fork to prevent bubbling.

Bake for 15-20 minutes or until golden brown. Remove from oven and let cool completely.

Pour the mango curd into the cooled tart crust, spreading it evenly.

Refrigerate the tart for at least two hours to set properly before serving.