Ingredients
Equipment
Method
- Prepare the crust: Pulse flour and powdered sugar in a food processor. Add cold butter and pulse until the mix resembles coarse crumbs.
- Add the egg yolk and ice water. Pulse until the dough just comes together. Do not overmix. Form the dough into a disk, wrap it, and chill for 30 minutes.
- Roll the chilled dough out to an 11-inch circle. Carefully press it into the 9-inch tart pan. Trim the edges. Chill the shell for 30 minutes.
- Preheat your oven to 375°F (190°C). Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and paper, then bake for another 10 minutes until lightly golden. Let the crust cool.
- Prepare the curd: Whisk together mango puree, egg yolks, sugar, and lime juice in a saucepan.
- Cook the mixture over medium-low heat, whisking constantly, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil.
- Remove the pan from the heat. Whisk in the cold butter pieces one at a time until fully melted and smooth.
- Pour the warm mango curd into the cooled tart shell. Smooth the top with a spatula.
- Chill the tart for at least 3 hours, or until the curd is completely set. Slice and serve cold.
Nutrition
Notes
You can use frozen mango puree, just make sure it is fully thawed before using it in the curd mixture.