Irresistible Mango Curd Tart
A delightful tart featuring silky mango curd, a flaky crust, and topped with whipped cream, perfect for summer gatherings.
Ingrédients
Tart Base
- 1 piece prepared tart crust Store-bought or homemade
Mango Filling
- 2 pieces ripe mangoes, pureed Ensure mangoes are ripe for best flavor
- 3/4 cup sugar Can substitute with honey or maple syrup
- 3/4 cup heavy cream Can substitute with coconut cream for a non-dairy option
- 3 large eggs For vegan, use a flaxseed egg replacer
- 1/4 cup fresh lime juice Fresh preferable for best flavor
- 1 tablespoon lime zest Adds flavor and aroma
- 1 tablespoon cornstarch For thickening the filling
- 1 pinch salt Enhances flavors
Whipped Cream Topping
- 3/4 cup heavy cream Whipped until soft peaks form
Instructions
Preparation
- Gather all your ingredients before you start.
- Ensure your mangoes are ripe for the best flavor. If using a store-bought tart crust, follow the package instructions for pre-baking.
Cooking
- In a mixing bowl, combine the mango puree, sugar, eggs, lime juice, lime zest, cornstarch, and a pinch of salt. Whisk until smooth.
- Carefully pour the mango mixture into the prepared tart crust.
- Preheat your oven to 350°F (175°C) and bake the tart for 25-30 minutes until the filling is set with a slight jiggle in the center.
- Allow the tart to cool at room temperature completely.
Topping
- While the tart cools, whip the heavy cream until soft peaks form.
- Once cooled, spread the whipped cream on top of the tart.
- Chill the tart in the refrigerator for at least an hour before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Freezing is possible; wrap slices tightly in plastic wrap and store up to three months.