Description
This Mango Curd Tart is a tropical twist on the classic tart, featuring a buttery shortbread crust filled with silky, vibrant mango curd and topped with whipped cream or meringue. Perfect for a summer dessert or special occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 9 tbsp unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tbsp ice water
- 1 cup mango purée (from about 2 ripe mangoes)
- 3/4 cup sugar
- 3 large egg yolks
- 2 large eggs
- 1/4 tsp salt
- 6 tbsp unsalted butter, cubed
- 2 tbsp lime juice
- 1 tsp lime zest
- Optional: whipped cream or meringue for topping
Instructions
- Preheat oven to 350°F (175°C).
- In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
- Add egg yolk and 1 tbsp ice water, pulsing until dough begins to come together. Add more water if needed.
- Press dough into a 9-inch tart pan evenly along bottom and sides. Chill for 15 minutes in the freezer.
- Prick crust with fork and bake for 20–25 minutes or until golden brown. Let cool completely.
- For the mango curd, blend mango purée, sugar, egg yolks, eggs, and salt in a medium saucepan.
- Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
- Remove from heat, whisk in butter, lime juice, and zest until smooth.
- Pour curd into cooled tart shell and chill for at least 2–3 hours or until set.
- Top with whipped cream or meringue if desired before serving.
Notes
- Use ripe mangoes for best flavor in the purée.
- Make the curd a day ahead for easier assembly.
- Ensure tart shell is completely cooled before adding curd to prevent sogginess.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
