Mango Curd Tart
A delicious and refreshing tropical dessert featuring a smooth mango curd balanced with lime, all nestled in a crisp tart crust.
Ingredients
For the Tart Crust and Filling
- 1 prepared prepared tart crust Pre-baked according to package instructions
- 2 pieces ripe mangoes, pureed Ensure mangoes are ripe for sweetness
- ¾ cup sugar
- ¾ cup heavy cream Can substitute with coconut cream for a dairy-free option
- 3 large eggs Alternatively, use flaxseed meal or silken tofu for vegan option
- ¼ cup fresh lime juice Substitute with lemon or orange juice if desired
- 1 tablespoon lime zest Essential for flavor
- 1 tablespoon cornstarch
- 1 pinch salt
Instructions
Preparation
- Gather all ingredients. Pre-bake the tart crust according to package instructions.
Making the Filling
- In a mixing bowl, combine the mango puree, sugar, eggs, lime juice, lime zest, cornstarch, and salt. Whisk until smooth.
Baking
- Pour the mixture into the prepared tart crust. Preheat oven to 350°F (175°C) and bake for 25-30 minutes, or until the center is jiggly but set.
- Remove from oven and allow to cool completely at room temperature.
Topping and Chilling
- Whip the heavy cream until soft peaks form and spread or pipe over the cooled tart.
- Chill the tart in the refrigerator for at least an hour before serving.
Notes
Cover lightly with plastic wrap and store in refrigerator for up to three days. Avoid freezing to maintain texture. Experiment with flavor enhancements like vanilla extract or cardamom.