Description
Unleash the best flavor with our step-by-step Mango Curd Tart recipe. Easy to bake, this dessert will become your new favorite!
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 8 tablespoons unsalted butter, very cold and cubed
- 4–5 tablespoons ice water
- 2 large ripe mangoes (about 2 cups puree)
- 3/4 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 4 tablespoons unsalted butter, cold and cubed
Instructions
- For the Crust: In a large bowl, whisk flour, salt, and 1/4 cup sugar. Cut in cold butter until pea-sized crumbs form. Add ice water, 1 tbsp at a time, until dough comes together. Form into a disc, wrap, and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out dough, transfer to a 9-inch tart pan, and trim. Prick bottom with a fork, line with parchment, and fill with pie weights. Blind bake for 15-20 minutes, remove weights, and bake for another 5-10 minutes until golden. Cool completely.
- For the Curd: In a saucepan, whisk mango puree, 3/4 cup sugar, egg yolks, lime juice, and zest. Cook over medium-low heat, stirring constantly, until thickened (175°F/80°C). Do not boil.
- Remove from heat, stir in 4 tbsp cold butter until melted and smooth. Strain through a fine-mesh sieve.
- Pour warm curd into the cooled tart shell. Refrigerate for at least 4 hours, or overnight, until set. Garnish as desired before serving.
- Prep Time: 30 mins
- Cook Time: 40 mins