- Mango Curd Tart

$- 1 ½ cups all-purpose flour - ½ cup unsalted butter, softened - ¼ cup powdered sugar - 1 egg yolk - 1 tablespoon cold water - 2 ripe mangoes, pureed - ½ cup granulated sugar - 3 large eggs - ¼ cup fresh lemon juice - 1 tablespoon lemon zest - 1 teaspoon cornstarch - ½ teaspoon salt - Whipped cream, for topping (optional) - Fresh mint leaves, for garnish (optional) To make a Mango Curd Tart, gather your ingredients first. You need ripe mangoes for the best flavor. The mango puree creates a rich, tropical taste. The lemon juice and zest balance the sweetness. They add a nice tartness to the curd. The tart shell is simple but very important. It needs flour, butter, powdered sugar, and an egg yolk. This mixture gives the tart its lovely texture. You might want to top your tart with whipped cream. It adds a nice creamy touch. Fresh mint leaves are a great garnish, too. They give a pop of color and freshness. - Tart pan - Mixing bowls - Saucepan - Whisk - Spatula - Refrigerator Using the right tools is key for this recipe. A tart pan helps shape your tart perfectly. Mixing bowls help keep your ingredients organized. A whisk is great for mixing your curd smoothly. Have a spatula ready to pour the curd into the shell. Finally, a refrigerator is needed to chill your tart. Chilling helps the curd set nicely. - Calories: 250 - Fat: 12g - Protein: 4g - Carbs: 35g - Sugar: 20g This tart is a treat! It has a good mix of fats and carbs. Each slice is rich but can be enjoyed without guilt. - Start by creaming together ½ cup of softened butter and ¼ cup of powdered sugar in a mixing bowl. Mix until it is light and fluffy. - Next, add 1 egg yolk and 1 tablespoon of cold water. Stir until well combined. - Now, gradually add 1 ½ cups of all-purpose flour. Mix until a smooth dough forms. - Press the dough into a tart pan. Make sure to cover the bottom and the sides evenly. - Prick the bottom of the dough with a fork. This helps prevent bubbling. Then, chill the shell in the fridge for 30 minutes. - While it cools, preheat your oven to 350°F (175°C). Bake the chilled tart shell for 15-20 minutes, or until it is lightly golden. Remove it from the oven and let it cool completely. - In a medium saucepan, combine 2 ripe mangoes, pureed, with ½ cup of granulated sugar, 3 large eggs, ¼ cup of fresh lemon juice, 1 tablespoon of lemon zest, 1 teaspoon of cornstarch, and ½ teaspoon of salt. Whisk until smooth. - Cook this mixture over low heat, stirring constantly. Keep stirring until it thickens and coats the back of a spoon. This should take about 10-12 minutes. - Once thickened, remove the curd from heat. Let it cool for a few minutes, then pour it into the tart shell. Smooth the top with a spatula. For the complete steps and measurements, check the Full Recipe. To get the best tart shell, start with the right dough. It should be soft but not sticky. Mix the butter and sugar well to create a light texture. When adding flour, do it slowly. This helps keep the dough from becoming too tough. If the dough feels too dry, add a tiny bit of water. This will help it hold together. To prevent bubbling while baking, prick the bottom of the shell with a fork. This allows steam to escape and keeps the crust flat. Also, chilling the shell for 30 minutes before baking is key. A cold shell will bake more evenly and stay crisp. When making mango curd, you can adjust the sweetness to your liking. Start with the amount of sugar in the recipe. After mixing, taste it. If you want it sweeter, add more sugar a little at a time. Remember, mangoes vary in sweetness, so taste often. To achieve the right thickness, cook the curd on low heat. Stir constantly to avoid burning. It should take about 10-12 minutes to thicken. The curd is ready when it coats the back of a spoon. Remove it from heat, and let it cool slightly before pouring it into the tart shell. For a delicious touch, serve the tart with whipped cream. It adds a nice creaminess that pairs well with the mango flavor. You can also add fresh mint leaves for a pop of color and freshness. To make it even more special, think about what to serve alongside the tart. A light tea or sparkling water can be great options. They won't overpower the tart but will enhance the meal. For the full recipe, check out the details above. {{image_2}} You can enhance your mango curd tart in fun ways. Try adding spices like cardamom or ginger. These spices will give a warm kick to the sweet mango. If you love tropical flavors, infuse coconut or passionfruit into the curd. Just mix the puree directly with your mango for a fresh twist. Not every tart shell has to be the same. For a gluten-free option, use gluten-free flour. This makes the tart accessible to more people. You can also save time by using pre-made tart shells. They come ready to fill, making your dessert quick and easy. Make your mango curd tart look more special. Use fresh fruit slices, like mango or kiwi, to garnish the top. A drizzle of honey or a sprinkle of toasted coconut can also add flair. For fun, serve the tart in small, individual portions. This makes it easy for guests to enjoy their own slice. Check out the Full Recipe for more ideas! Store your mango curd tart in the fridge. Wrap it well with plastic wrap. This keeps it fresh and tasty. The tart can last about 3-4 days. After that, the flavor may fade. You can freeze the tart, but it’s best without toppings. Wrap the tart in plastic wrap and then in foil. This protects it from freezer burn. It can stay fresh for up to 2 months. When you want to eat it, move it to the fridge overnight to thaw. You don’t need to reheat the tart. It tastes best chilled or at room temperature. Serve it cold for a refreshing treat. Enjoy it plain or with whipped cream for extra flavor. Yes, you can use frozen mango for this tart. Just make sure to thaw it first. Once thawed, drain any excess water. This helps keep the curd from being too watery. After draining, blend the mango until smooth. Use it as you would fresh mango in the recipe. Look for a few signs to know your curd is thick enough. First, stir constantly while cooking. It should take about 10 to 12 minutes. When the curd coats the back of a spoon, it is ready. You can also test it by running your finger through the curd on the spoon. If the line stays, the curd is thick enough. Absolutely! You can make the tart a day ahead. Just store it in the fridge after it sets. It will taste fresh and delicious the next day. Cover it with plastic wrap to keep it from drying out. For best results, add whipped cream just before serving. This recipe highlights how to make a delicious mango tart from scratch. You learned about the ingredients, tools, and step-by-step instructions. I shared helpful tips to perfect your results and offered variations to inspire creativity. Enjoy this mango tart as a sweet treat or a showstopper at gatherings. With easy storage and reheating options, it’s perfect for any occasion. Dive into the kitchen and let your baking skills shine!$

Delight your taste buds with this refreshing Mango Curd Tart recipe! Perfect for summer gatherings or a sweet treat at home, this tart features a buttery crust filled with creamy mango curd made from fresh ingredients like ripe mangoes and lemon juice. Easy to make and visually stunning, it’s sure to impress your guests. Click through to explore the full recipe and create this tropical dessert at home!

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Ingredients

1 ½ cups all-purpose flour

½ cup unsalted butter, softened

¼ cup powdered sugar

1 egg yolk

1 tablespoon cold water

2 ripe mangoes, pureed

½ cup granulated sugar

3 large eggs

¼ cup fresh lemon juice

1 tablespoon lemon zest

1 teaspoon cornstarch

½ teaspoon salt

Whipped cream, for topping (optional)

Fresh mint leaves, for garnish (optional)

Instructions

Prepare the Tart Shell: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

Add the egg yolk and cold water, mixing until well combined. Gradually incorporate the flour and mix until a dough forms.

Press the dough into a tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.

Chill the tart shell in the refrigerator for about 30 minutes. Preheat the oven to 350°F (175°C).

Bake the chilled tart shell for 15-20 minutes, or until lightly golden. Remove from the oven and let it cool completely.

Make the Mango Curd: In a medium saucepan, combine the mango puree, sugar, eggs, lemon juice, lemon zest, cornstarch, and salt. Whisk until smooth.

Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10-12 minutes).

Once thickened, remove from heat and allow to cool for a few minutes. Then, pour the mango curd into the prepared tart shell, smoothing the top with a spatula.

Refrigerate the tart for at least 2 hours to set before serving.

Serve chilled, topped with whipped cream and garnished with fresh mint leaves if desired.

Prep Time: 25 minutes | Total Time: 2 hours 45 minutes | Servings: 8