Description
This Mango Curd Tart is a delightful dessert featuring a buttery, flaky crust filled with a smooth, tangy mango curd. Perfectly balanced with fresh lime juice and a touch of sweetness, this tart is a refreshing treat ideal for warm weather or any celebration. The tart crust is blind baked to a golden crisp, and the mango curd is cooked on the stovetop for a luscious texture. Chilling the tart allows the curd to set to a perfect sliceable consistency, finished with a dusting of powdered sugar for a beautiful presentation.
Ingredients
Scale
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
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
Topping
- 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 gently until the dough just comes together. Avoid overmixing. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
- Preheat the oven: Set your oven to preheat at 375°F (190°C) to prepare for baking the crust.
- 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 into the pan, pressing it evenly into the edges. Trim any excess dough hanging over the sides.
- Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans to prevent puffing. Bake for 15 minutes, then remove the weights and parchment. Continue baking for 10-15 more minutes until the crust is golden brown. Allow it to cool completely before filling.
- Make the mango curd: Puree the ripe mangoes until smooth using a blender or food processor. In a medium saucepan over medium heat, combine the mango puree, sugar, eggs, egg yolks, and lime juice. Whisk continuously until the mixture thickens and coats the back of a spoon, which takes about 8-10 minutes.
- Add butter: Remove the pan from heat and stir in the butter pieces one at a time until fully melted and incorporated. Strain the mango curd through a fine-mesh sieve into a bowl to remove any lumps for a silky texture.
- Fill the tart: Pour the smooth mango curd into the cooled tart crust, spreading it evenly with a spatula. Refrigerate for at least 2 hours or until the curd is fully set.
- Serve: Once set, dust the top with powdered sugar. Serve chilled, optionally garnished with fresh fruit or mint leaves for an elegant presentation.
Notes
- Use cold butter for the crust to achieve a flaky texture.
- Do not overmix the dough; this helps keep the crust tender.
- If pie weights are unavailable, dried beans make a good substitute.
- Whisking the mango curd continuously prevents eggs from scrambling and ensures smoothness.
- Passing the curd through a sieve is key for achieving a silky filling.
- Allow the tart sufficient chilling time for the curd to properly set.
- Fresh lime juice adds brightness and balances the sweetness.
- Store leftovers refrigerated and consume within 2-3 days for best freshness.
