These were delicious, rich, tart, and creamy. The mango curd you could probably just eat out of a bowl with a spoon, but putting it in a nice compact little tart shell might make you feel better about yourself.
By Bria Helgerson
I was aiming for a more natural incarnation of the orange and blue theme, and behold, mango curd tartlets with fresh whipped cream and blueberries were born. These were delicious, rich, tart, and creamy. The mango curd you could probably just eat out of a bowl with a spoon, but putting it in a nice compact little tart shell might make you feel better about yourself.
- 1 - 15 ounce, very ripe mango, peeled, pitted, and cubed
- ½ cup sugar
- 3 tablespoons lime juice
- 4 large egg yolks
- pinch of salt
- 4 tablespoons unsalted butter, cut into ½ inch pieces
- 1½ cups all purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- 1 stick (1/2 cup) plus 2 tablespoons unsalted butter, cut into ½ inch pieces
- 1 large egg yolk
- Place mango, sugar, lime juice, and salt in your food processor and blend until smooth. Add egg yolks and puree another 15 seconds. At this point, you can strain the mixture through a fine sieve and remove all the little mango bits, which in turn will make your curd much more translucent and shiny. I skipped this step. Why? Because I couldn't find my strainer and it was 1:00 in the morning. Thats why. Still turned out wonderfully.
- Place the mixture in a medium metal or glass bowl set over a saucepan of gently simmering water. Whisk puree constantly until temperature reaches 170 F and has thickened. This will take about 10-15 minutes. Remove from heat and whisk in butter one piece at a time. Let cool a little on the counter, then place in an air tight container and refrigerate at least overnight.
- Place flour, sugar, and salt in food processor and pulse a few times to combine. Sprinkle butter over flour and pulse until butter in in pea sized pieces. In a small bowl break up the egg yolk with a fork and pour over the flour-butter mixture. Pulse to combine, and increase your pulses to around 10-15 seconds until large clumps form. The mixture will be crumbly, but will stick together when you press it into the tart forms.
- Turn dough out onto your counter or a large cutting board and knead two or three times just to combine any stray dry bits. At this point you can press the dough into one large tart pan or you can get about 20-24 small 3-inch round tart shells out of this batch. Press the crumbles in gently to the tart molds, you want the dough to be able to bind together when cooking, but not press so hard that the lovely flaky layers get pulverized. Place filled tart molds in the freezer for 15-30 minutes.
- Preheat oven to 350 degrees F and place a rack in the middle of the oven. Bake tart shells for 10-15 minutes, turning pan once halfway through, until they turn a light brown color. Feel free to press the bottoms of the shells down with the back of a spoon if they start to puff up during cooking. Let cool in molds then gently remove and let cool completely on wire rack.
- When shells are completely cooled, fill with 1-2 tablespoons mango curd and top with fresh whipped cream and a few fresh blueberries or blackberries (or really any other fresh fruit).
Bria Helgerson is a Chicago based food blogger and pastry school student. Lover of all things sweet and savory, she cooks, bakes, and blogs as she navigates her culinary life at her website These Peas Are Hollow.