Ingredients
1.5 cups all-purpose flour
1/2 cup granulated sugar (for crust)
1/2 cup unsalted butter, cold and cubed
2 cups fresh mango puree (Ataulfo variety)
1 cup granulated sugar (for curd)
4 large eggs, room temperature
2 tbsp lemon juice
Instructions
Combine flour, sugar, and cold butter in a processor until it resembles coarse sand.
Press the dough firmly into a 9-inch tart pan and chill in the freezer for 20 minutes.
Bake at 375 degrees Fahrenheit for 18 minutes until golden brown.
Whisk mango puree, sugar, and lemon juice in a saucepan over medium heat.
Temper the eggs by whisking in two tablespoons of the warm mango mixture.
Whisk egg mixture back into the saucepan and cook until thickened.
Strain curd for a silky texture and fold in cubed butter until smooth.
Pour curd into the cooled tart shell and chill for 4 hours until set.
Notes
Ensure the mangoes are very ripe for the best flavor. Tempering the eggs carefully is crucial to prevent scrambling. The tart should be served chilled. Store in the refrigerator for up to 3 days.
- Prep Time: 30
- Cook Time: 45
- Category: Dessert
- Method: Baking and Stovetop
- Cuisine: Tropical Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg