Mango Curd Tart
A delightful dessert that beautifully balances the sweetness of ripe mangoes with the tanginess of lime, all nestled in a buttery tart crust, perfect for summer gatherings.
Ingredients
For the crust
- 1.5 cups all-purpose flour For the tart crust.
- 0.25 cups powdered sugar To sweeten the crust.
- 0.5 cups unsalted butter, chilled and diced Provides a buttery flavor.
- 1 each egg yolk To bind the crust.
- 2-3 tablespoons cold water To help form the dough.
For the mango curd filling
- 1 cups mango puree Fresh mangos pureed.
- 0.75 cups sugar For sweetness.
- 3 each large eggs To set the curd.
- 0.25 cups lime juice Adds tanginess.
- 0.25 cups butter, melted For richness.
For serving
- Whipped cream or fresh fruit for topping Optional decorative elements.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour and powdered sugar. Cut in butter until mixture resembles coarse crumbs.
- Stir in egg yolk and enough cold water to form a dough.
- Roll out dough and press into a tart pan.
- Bake for 15-20 minutes or until golden.
Making the mango curd
- In another bowl, whisk together mango puree, sugar, eggs, lime juice, and melted butter until smooth.
- Pour filling into the baked crust.
- Bake for an additional 25-30 minutes until set.
- Let cool completely before serving.
Notes
Chill the crust for about 30 minutes after molding but before baking to maintain shape.