Description
This Mango Curd Tart is a delightful and refreshing dessert featuring a crisp, buttery tart crust filled with a smooth, tangy mango curd. With a balance of sweet mango flavor and zesty lime, this tart is perfect for warm weather or any special occasion. The recipe involves making a homemade shortcrust pastry, blind baking it for a golden finish, and preparing a luscious mango curd cooked stovetop to perfection before chilling for the ideal texture.
Ingredients
Scale
For the Tart Crust
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (115 g) unsalted butter, cold and cubed
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon salt
- 3-4 tablespoons ice water
For the Mango Curd Filling
- 2 large ripe mangoes (about 2 cups mango puree)
- ¾ cup (150 g) granulated sugar
- 3 large eggs
- 2 large egg yolks
- ¼ cup (60 ml) fresh lime juice
- ½ cup (115 g) unsalted butter, cut into pieces
For Serving
- Powdered sugar for dusting
- Optional: Fresh fruit or mint leaves for garnish
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 ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to 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 turns 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 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 and smooth 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
- Use cold butter for the crust to ensure a flaky texture.
- Blind baking the crust prevents it from becoming soggy when filled with curd.
- Straining the mango curd ensures a smooth, lump-free filling.
- Refrigerate the tart adequately to allow the curd to fully set for easier slicing.
- Fresh lime juice balances the sweetness and adds brightness to the mango curd.
