Mango Curd Tart
A delicious and visually stunning tart made with a buttery crust and tropical mango curd filling, perfect for any occasion.
Ingredients
For the Tart Crust
- 1.5 cups all-purpose flour Sifted
- 0.5 cups powdered sugar
- 1 teaspoon salt
- 0.5 cups unsalted butter, cold and cubed Keep butter cold for best results
- 1 large egg yolk
- 1-2 tablespoons ice water Add as needed to bring dough together
For the Mango Curd Filling
- 2 pieces ripe mangoes, peeled and diced Approximately 2 cups of mango puree
- 0.75 cups granulated sugar
- 3 large eggs
- 0.33 cups unsalted butter, cut into pieces
- 1 tablespoon juice of lime
- 1 teaspoon lime zest (optional) For extra flavor
For Garnish (optional)
- whipped cream For topping
- fresh mint leaves For garnish
- extra mango slices For presentation
Instructions
Make the Tart Crust
- In a food processor, combine the flour, powdered sugar, and salt. Pulse to mix.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Mix in the egg yolk and one tablespoon of ice water. Pulse until the dough starts to come together, adding more water if necessary.
- Turn the dough onto a floured surface and shape it into a disk. Wrap in plastic wrap and chill for at least 30 minutes.
Prepare the Mango Curd Filling
- In a blender, puree the diced mangoes until smooth. Strain the puree to remove any fibrous bits if desired.
- In a saucepan over medium heat, combine the mango puree, sugar, eggs, and lime juice. Stir continuously until the mixture thickens and starts to bubble (around 5-7 minutes).
- Remove from heat, and whisk in the butter until melted and smooth. If using lime zest, stir it in now.
- Allow the mango curd to cool slightly.
Bake the Tart Crust
- Preheat the oven to 350°F (175°C).
- Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Place the rolled dough into the pan and trim the edges.
- Prick the bottom with a fork and bake for 15-20 minutes until lightly golden. Allow to cool completely before filling.
Assemble Your Tart
- Pour the mango curd filling into the cooled tart crust, smoothing the top with a spatula.
- Refrigerate for at least 2 hours to allow the curd to set properly.
Notes
Ensure your mangoes are ripe for the best flavor. For a fun twist, try adding coconut cream to your filling for a tropical flair.