Description
A bright and tropical dessert featuring a buttery tart crust filled with silky, sweet-tangy mango curd—perfect for summer gatherings or special occasions.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2–3 tbsp cold water
- For the mango curd:
- 1 1/2 cups fresh mango puree
- 1/2 cup granulated sugar
- 4 large egg yolks
- 2 tbsp cornstarch
- 2 tbsp lemon juice
- 1/4 cup unsalted butter, softened
Instructions
- In a bowl, whisk together flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Add egg yolk and cold water, mixing just until dough comes together. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Roll out dough and fit into tart pan, trimming excess. Prick bottom with a fork.
- Blind bake crust at 350°F (175°C) for 15–18 minutes until lightly golden. Cool completely.
- For the curd, whisk mango puree, sugar, egg yolks, cornstarch, and lemon juice in a saucepan over medium heat, stirring constantly until thickened.
- Remove from heat and stir in softened butter until smooth.
- Pour curd into cooled crust, spreading evenly. Refrigerate at least 2 hours to set before serving.
Notes
- Top with fresh fruit like kiwi, berries, or mango slices for decoration.
- Add whipped cream or coconut cream for extra richness.
- For a citrus twist, add lime zest to the curd.
- Frozen mango works if thawed and pureed smoothly.
- Strain curd after cooking for an extra-smooth texture.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 19g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 130mg
