Description
Discover how to make a delicious Mango Curd Tart with our step-by-step guide. Easy to bake, this recipe promises the best flavor for a tropical treat.
Ingredients
- For the Shortbread Crust:
- 1 ½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, cold and cubed
- For the Mango Curd:
- 1 cup (about 2 medium) ripe mango puree (from fresh or thawed frozen mango)
- ½ cup (100g) granulated sugar
- 4 large egg yolks
- 2 tablespoons fresh lemon juice (or lime juice)
- ½ cup (113g) unsalted butter, cold and cut into small pieces
Instructions
- 1. Prepare the Crust: In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until coarse crumbs form. Press firmly into a 9-inch tart pan. Chill for 30 minutes. Preheat oven to 375°F (190°C). Blind bake for 15-20 minutes until lightly golden. Cool completely.
- 2. Make the Mango Curd: Puree mango until smooth. In a saucepan, whisk mango puree, sugar, egg yolks, and lemon juice. Cook over medium-low heat, stirring constantly, until thickened (coats the back of a spoon, ~170°F/77°C). Do not boil.
- 3. Strain and Finish Curd: Remove from heat. Immediately strain curd through a fine-mesh sieve into a clean bowl. Stir in cold butter, one piece at a time, until melted and smooth.
- 4. Assemble and Chill: Pour warm curd into the cooled crust. Cover surface with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, until set.
- 5. Serve: Garnish with fresh mango, mint, or whipped cream if desired.
- Prep Time: 30 mins
- Cook Time: 25 mins