Description
A buttery tart crust filled with sweet-tart mango curd and optional tropical garnishes. Perfect for refreshing desserts or summer gatherings.
Ingredients
1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 teaspoon salt
1/2 cup unsalted butter (cold, cubed)
1 egg yolk
2–3 tablespoons ice water
2 large ripe mangoes (pureed, about 2 cups)
1/2 cup granulated sugar
3 large eggs + 2 egg yolks
1/4 cup fresh lime juice
6 tablespoons unsalted butter
Pinch of salt
Fresh mango slices (optional)
Mint leaves (optional)
Toasted coconut flakes (optional)
Instructions
In a bowl, mix all-purpose flour, powdered sugar, and salt. Cut in cold butter cubes until crumbly. Add egg yolk and ice water to form a dough ball.
Chill dough for 20–30 minutes, then press into a tart pan. Prick the crust and preheat oven to 350°F. Bake for 12–15 minutes until lightly golden.
In a saucepan, combine mango puree, sugar, 3 eggs, 2 egg yolks, lime juice, 6 tablespoons butter, and a pinch of salt. Cook over medium heat, stirring constantly, until thickened (5-7 minutes). Avoid boiling.
Pour filling into pre-baked crust. Chill tart for at least 1 hour. Garnish with mango slices, mint, and toasted coconut before serving.
Notes
Ensure mangoes are fully ripe for maximum sweetness. The curd can be made a day ahead and stored in an airtight container. For halal preparation, confirm butter and egg quality standards.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Tropical