Description
A delightful Mango Curd Tart that combines creamy mango curd with a buttery crust, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup unsalted butter, cold and cubed
- 1 egg yolk
- 2–3 tablespoons cold water
- 2 ripe mangoes, peeled and diced
- ¾ cup granulated sugar
- 3 large eggs
- ⅓ cup fresh lemon juice
- ½ cup unsalted butter
- 1 tablespoon grated lemon zest
- Fresh mint leaves for garnish (optional)
- Whipped cream for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the all-purpose flour and powdered sugar in a mixing bowl. Add the cold butter cubes and mix until the mixture resembles coarse crumbs.
- Add the egg yolk and mix it in, then gradually add cold water, one tablespoon at a time, until the dough holds together without being sticky.
- Form it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Blend the diced mangoes until smooth to make about 1 cup of mango puree.
- Combine the mango puree, sugar, eggs, and lemon juice in a saucepan over medium heat. Whisk continuously until thickened, about 8-10 minutes.
- Remove from heat and stir in the butter and lemon zest. Cool the curd slightly.
- Roll out the chilled dough on a floured surface to fit your tart pan. Press it into the pan and trim excess.
- Blind bake the crust with parchment paper and weights for 15 minutes, then remove weights and bake for an additional 5 minutes until golden brown.
- Cool the crust completely before pouring in the mango curd. Refrigerate for at least 2 hours to set.
Notes
Avoid over-mixing the crust to prevent a tough texture, and ensure to chill the dough properly to avoid shrinkage during baking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg