Mango Curd Tart: A Refreshing Tropical Dessert for Any Occasion
- Prep
- 30 min
- Cook
- 40 min
- Total
- 80 min
- Serves
- 8
- Calories
- 300 kcal
Ingredients
- 1/4 cupalmond meal or flour
- 1 1/4 cupsbleached all-purpose flour
- 1/2 cupconfectioners' sugar
- 1 pinchsalt
- 10 tbspsoft butter
- 1large egg yolk
- 1 1/4 cupscanned mango puree
- 1/4 cuplime juice
- 1/3 cupsugar
- 6egg yolks
- 4 tbspunsalted butter
- 2mangos (peeled and sliced thin)
- 1 cupraspberries
- 1 cuppitted, halved cherries
- 1 cupwhipped cream
- 1 tbspconfectioners' sugar
Instructions
- 1
In a Stand Mixer, cream the butter and sugar with the Beater Blade. Then add the yolk and mix to combine. Add the flour and salt, blend until it comes together.
- 2
Press the dough into a 9 to 10-inch Tart Pan with Removable Bottom or form the dough into a disk and refrigerate for at least an hour.
- 3
Roll out the dough and transfer it into the tart pan, pressing to fit.
- 4
Freeze the dough for about 15 minutes while preheating the oven to 350°F.
- 5
Fill the tart shell with foil and baking beans or pie weights. Bake for about 20 minutes.
- 6
In a bowl set over a double boiler, mix together the mango, lime, sugar, salt, and yolks. Stir to thicken, then add butter and strain the curd.
- 7
Pour the curd into the prepared tart shell and bake at 325°F until set (15-35 minutes depending on temperature of curd). Cool to room temperature and refrigerate until well chilled.
- 8
Garnish with sliced mango, raspberries, and cherries.
- 9
Whip cream to medium peaks and pipe over the curd. Serve remaining cream with sliced tart.