Description
A delightful mango curd tart with a buttery crust and creamy mango filling.
Ingredients
- All-purpose flour – 1 ½ cups (190 g)
- Unsalted butter – ½ cup (115 g), cold and cubed
- Granulated sugar – ¼ cup (50 g)
- Salt – ¼ teaspoon
- Ice water – 3-4 tablespoons
- Ripe mangoes – 2 large (about 2 cups of mango puree)
- Granulated sugar – ¾ cup (150 g)
- Eggs – 3 large
- Egg yolks – 2 large
- Fresh lime juice – ¼ cup (60 ml)
- Unsalted butter – ½ cup (115 g), cut into pieces
- Powdered sugar – for dusting
Instructions
- Prepare the crust: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Add ice water: Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Carefully transfer the dough to the pan, pressing it into the edges. Trim any excess dough hanging over the edges.
- Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 10-15 minutes, or until the crust is golden brown. Allow it to cool completely.
- Make the mango curd: In a blender or food processor, puree the ripe mangoes until smooth. In a medium saucepan over medium heat, combine the mango puree, granulated sugar, eggs, egg yolks, and lime juice. Whisk continuously until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
- Add butter: Remove the saucepan from the heat and stir in the pieces of butter until fully melted and incorporated. Strain the mango curd through a fine-mesh sieve into a bowl to remove any lumps.
- Fill the tart: Pour the mango curd into the cooled tart crust, smoothing the top with a spatula. Refrigerate for at least 2 hours or until set.
- Serve: Once the mango curd is set, dust the top with powdered sugar before slicing. Serve chilled, garnished with fresh fruit or mint leaves if desired.
Notes
- Ensure your mangoes are ripe for the best flavor and sweetness.
- You can make the tart crust a day in advance and store it in the refrigerator.
- This tart pairs well with whipped cream or a scoop of vanilla ice cream for added indulgence.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Mango Curd Tart Recipe