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Mango Curd Tart

Prep Time6 hours
Cook Time30 minutes
Servings: 6

Ingredients

Tart Crust

  • 140 grams Butter
  • ½ cup Icing Sugar
  • 1 large Egg Yolk
  • 1¼ cup Plain Flour
  • ¼ cup Almond Flour
  • 1 tsp Salt

Mango Curd

  • 1½ cup Mango Puree
  • ¼ cup Granulated Sugar
  • 6 large Egg Yolks
  • ¼ cup Lime/Lemon juice
  • 50 grams Unsalted Butter

Toppings

  • 1 Mango (Sliced Thinly)
  • A Handful of Blueberries (Optional)
  • Slices of Kiwi (Optional)

Instructions

To make the Almond Tart Crust

  • In a bowl, combine the Plain Flour, Almond Flour and Salt. Whisking to combine thoroughly.
  • Using a stand mixer with the Flat beater attachment, mix the butter and sugar.
  • Add in the Egg and once combined, pour in the flour mixture.
  • When it's all mixed together nicely, form into a ball and wrap in cling film.
  • Let the dough rest for 30minutes in the fridge.
  • Take the dough out, roll it out and transfer into a tart pan with removable bottom.
  • Blind bake (See notes below on blind baking crusts) the crust in a 400°F 200°C Pre-heated Oven

To make the Mango Curd

  • Mix the Mango Puree, Lemon, Sugar, Salt and egg yolks in a bowl
  • Set the bowl over a double boiler and mix until it starts to thicken
  • Add in the butter and keep stirring until completely dissolves for a couple more minutes
  • When it's thickened nicely, strain the curd and set aside.

To Make the Mango Curd Tart

  • Pour the tart into the Tart crust and bake for 15-20 minutes in a pre-heated 160°C/325°F oven
  • When the curd has set, take it out of the oven and let it cool to room temperature
  • Refrigerate for at least an hour before adding the fruit toppings of choice.

Notes

To Blind bake the crust:
  • Line the inside of the pie crust with parchment paper or aluminium foil, making sure to cover the sides and bottom. 
  • Fill the pie with baking beans/pie weights to distribute the heat evenly.
  • Place in the pre-heated oven and bake at 200°C for 15 minutes.
  • Once the edges start to brown, take out the crust from the oven and remove the parchment paper and pie weights.
  • Return to the oven for another 5 minutes or until the bottom portion of the crust bakes.
  • Remove from the oven and add your pie filling.