Ingredients
Method
Make the Tart Crust: In a mixing bowl, combine flour, softened butter, and powdered sugar. Blend until crumbly. Add egg yolk and cold water, mixing until dough forms.
Chill the Dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the Oven: When ready to bake, preheat your oven to 350°F (175°C).
Roll Out the Dough: On a floured surface, roll out the chilled dough to fit a tart pan (about 10 inches). Place it into the pan and trim the edges. Prick the bottom with a fork.
Blind Bake: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 10 minutes until lightly golden. Let it cool.
Prepare the Mango Curd: In a medium saucepan, whisk together mango puree, granulated sugar, eggs, lime juice, and lime zest.
Cook the Curd: Cook over medium heat, stirring constantly until thickened (about 10-12 minutes). If using gelatin, dissolve it in a tablespoon of warm water and mix it into the curd.
Finish the Curd: Remove from heat and stir in cubed butter until melted and smooth.
Fill the Tart Shell: Pour the mango curd into the cooled tart shell, smoothing the top with a spatula.
Chill the Tart: Refrigerate for at least 2 hours until set.
Serve: Slice the tart and garnish with fresh mint leaves before serving.
Prep Time: 30 minutes | Total Time: 2 hours 45 minutes | Servings: 8
- Presentation Tips: Serve the tart on a decorative cake stand with additional mint leaves arranged around it for an elegant touch.