Double Mango Curd Tart
Recipe courtesy of Emily Weinberger for Food Network Kitchen

Mango Curd Tart

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  • Level: Easy
  • Total: 5 hr 15 min (includes cooling and chilling times)
  • Active: 45 min
  • Yield: 6 to 8 servings
This sunny mango tart is the perfect dessert because it can be made year-round, whether or not the fruit is in season. We made it extra flavorful, by including mango juice on top of frozen mangoes (though by all means, please substitute fresh when they are in season). The salty-sweet shortbread crust is made from an easy press-in dough--no rolling pin necessary.



Special equipment:
a 10-inch round tart pan with a removable bottom
  1. Position an oven rack in the bottom third of the oven and preheat to 350 degrees F.
  2. Add the flour, confectioners' sugar and butter to a food processor. Pulse until the mixture resembles coarse meal with some pea-sized pieces. Add the whole egg, 2 tablespoons cold water and 1/2 teaspoon of the salt and pulse until the dough comes together. Press the dough into the bottom and up the sides of a 10-inch round tart pan with a removable bottom. Prick the dough all over with a fork. Bake until the crust is golden brown, 25 to 28 minutes. Let cool slightly on a wire rack, about 30 minutes. (Keep the oven at 350 degrees F.)
  3. Add the thawed mango, mango juice, lime juice and 1/4 teaspoon of the salt to a blender and blend until very smooth. Pour the mixture into a medium saucepan, add 1/3 cup of the granulated sugar and the egg yolks and whisk until smooth. Turn the heat to medium-low and cook, whisking constantly, until the mixture is thickened to the consistency of pudding, 8 to 10 minutes.
  4. Pour the mango curd into the cooled crust. Bake until the curd is just set around the edges and slightly jiggly in the center, 20 to 23 minutes. Let cool slightly on a wire rack, about 30 minutes. Refrigerate until the curd is completely set, 2 to 3 hours.
  5. Meanwhile, add the cream, vanilla bean paste, remaining 2 tablespoons granulated sugar and remaining 1/4 teaspoon salt to a medium bowl. Whisk until the mixture is thickened and soft peaks form, 4 to 5 minutes. Transfer the whipped cream to a piping bag fitted with a large star tip. Pipe the whipped cream around the border of the chilled tart. Refrigerate until ready to serve, up to 8 hours.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)