Refreshing Tropical Mango Curd Tart

As the summer sun graces us with its warmth, the allure of tropical desserts becomes irresistible. Imagine a dessert that encapsulates the essence of sun-kissed beaches and vibrant fruit markets, all in a single tart. The Refreshing Tropical Mango Curd Tart is just that—a delightful combination of sweet, juicy mangoes and zesty lime, harmoniously blended to create a tart that is not only visually stunning but also bursting with flavor.

Refreshing Tropical Mango Curd Tart

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Ingredients

For the Tart Crust:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, cold and cubed

1 large egg yolk

1 tbsp cold water

Pinch of salt

For the Mango Curd:

2 large ripe mangoes, peeled and pureed (about 1 ½ cups)

¾ cup granulated sugar

3 large eggs

½ cup unsalted butter, cut into pieces

2 tbsp fresh lime juice

Zest of 1 lime

For Garnish:

Fresh mint leaves

Extra mango slices

Toasted coconut flakes (optional)

Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Make the Tart Crust:

- In a mixing bowl, combine the flour, powdered sugar, and salt.

- Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

- Add the egg yolk and cold water. Mix until the dough just comes together.

- Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

Roll Out and Bake the Crust:

- On a lightly floured surface, roll out the chilled dough into a 12-inch circle.

- Transfer the dough to a 9-inch tart pan, pressing it into the edges. Trim excess dough.

- Prick the base with a fork to prevent bubbling, then line with parchment paper and fill with pie weights or dried beans.

- Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5-7 minutes until lightly golden. Let the crust cool completely.

Prepare the Mango Curd:

- In a medium saucepan over medium heat, whisk together the mango puree, granulated sugar, and eggs until well combined.

- Add the butter, lime juice, and lime zest. Cook while stirring constantly until the mixture thickens (about 8-10 minutes) and coats the back of a spoon.

- Remove from heat and strain through a fine-mesh sieve into a bowl to remove any lumps.

Fill the Tart:

- Pour the warm mango curd into the cooled tart shell, smoothing the top with a spatula.

- Refrigerate the tart for at least 4 hours (or until set) before serving.

Serve and Garnish:

- Once set, remove the tart from the pan and slice it into wedges.

- Garnish with fresh mint leaves, extra mango slices, and toasted coconut flakes if desired.

Prep Time, Total Time, Servings

30 minutes | 5 hours | 8 servings