Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 cup cold unsalted butter, divided (2 sticks)
- 3/4 cup granulated sugar, divided
- 3 large eggs
- 2 large ripe mangoes, peeled and diced (about 1 cup puree)
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
Instructions
- Step 1: To make the tart crust, combine 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt in a food processor. Add 1/2 cup (1 stick) cold unsalted butter, cut into small pieces, and pulse until the mixture resembles coarse crumbs. Add 1-2 tablespoons of ice water, one at a time, pulsing until the dough just comes together. Press the dough into a 9-inch tart pan with a removable bottom, ensuring it covers the bottom and sides evenly. Prick the bottom with a fork and chill for 30 minutes.
- Step 2: Preheat your oven to 375°F (190°C). Line the chilled tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the parchment and weights and bake for another 8-10 minutes, or until the crust is lightly golden. Let cool completely on a wire rack.
- Step 3: While the crust cools, prepare the mango curd. Puree the diced mangoes in a food processor or blender until smooth, yielding about 1 cup of puree. In a medium saucepan, whisk together the mango puree, remaining 1/2 cup granulated sugar, 3 large eggs, and 2 tablespoons fresh lime juice until well combined.
- Step 4: Cook the mango mixture over medium-low heat, stirring constantly with a whisk, until it thickens enough to coat the back of a spoon (about 8-12 minutes). Do not let it boil. Remove from heat and immediately stir in the remaining 1/2 cup (1 stick) cold unsalted butter, cut into pieces, until fully melted and smooth. Strain the curd through a fine-mesh sieve into a clean bowl for an extra smooth texture, if desired.
- Step 5: Pour the warm mango curd into the pre-baked and cooled tart shell. Gently tap the tart on the counter a few times to release any air bubbles and ensure an even surface. Let the tart cool at room temperature for about 30 minutes, then cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the curd is completely set.
Notes
- Store your Mango Curd Tart loosely covered in the refrigerator for up to 3-4 days to maintain its firm set and crisp crust.
- This tart is best enjoyed chilled directly from the refrigerator, or let it sit at room temperature for 10-15 minutes before serving for a slightly softer curd.
- Elevate each slice with a dollop of fresh whipped cream, a sprinkle of toasted coconut, or a few vibrant fresh berries for a beautiful presentation and complementary flavors.
- For an impeccably smooth and rich mango curd, remember to cook it gently over medium-low heat, stirring constantly to prevent boiling, and then vigorously whisk in the cold butter right off the heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 375
- Sodium: 75mg
- Fat: 20g
- Saturated Fat: 12g
- Trans Fat: 0g
- Protein: 26g