Description
Unlock the secret to a perfectly silky, vibrantly flavored Mango Curd Tart with our expert recipe. This dessert features a crisp shortbread crust and a luscious, tangy mango filling that’s sure to impress.
Ingredients
Scale
- For the Shortbread Crust:
- 1½ cups (180g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, melted
- For the Mango Curd:
- 1½ cups (300g) fresh mango puree (from about 2 large ripe mangoes)
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 2 large egg yolks
- ¼ cup (60ml) fresh lemon juice
- ½ cup (113g) unsalted butter, cold and cubed
Instructions
- 1. Prepare the Shortbread Crust: Preheat oven to 375°F (190°C). In a bowl, mix flour, sugar, and salt. Stir in melted butter until combined. Press firmly into a 9-inch tart pan with a removable bottom. Prick with a fork.
- 2. Bake the Crust Blind: Line crust with parchment, fill with pie weights. Bake for 15 minutes. Remove weights and parchment, bake another 8-10 minutes until golden. Cool completely.
- 3. Make the Mango Curd: In a saucepan, whisk mango puree, sugar, eggs, egg yolks, and lemon juice. Cook over medium-low heat, stirring constantly, until thickened (170-175°F). Do not boil.
- 4. Strain and Finish Curd: Strain curd through a fine-mesh sieve into a clean bowl. Whisk in cold butter cubes, one at a time, until smooth and glossy.
- 5. Assemble and Chill: Pour warm curd into the cooled crust. Tap gently to release air bubbles. Cover surface with plastic wrap to prevent a skin. Refrigerate for at least 4 hours, or preferably overnight, until set.
- 6. Serve: Remove from pan, slice, and serve chilled. Enjoy!
- Prep Time: 30 mins
- Cook Time: 25 mins