Mango Lime Tart

I may have mentioned once or twice about my mango addiction? Yeah, I thought so. This was a delicious treat I made last summer when mangoes were cheap, and I can’t wait to make it again. The tart lime curd complements the fresh, juicy mango.

I got this recipe from Nook & Pantry, and though my first-time attempt at making my own crust, let alone my own lime curd, were nowhere near as pretty as the photos on that blog!

mangolimetart

Tart Crust

  • 1 c flour
  • 1/3 c confectioner’s sugar
  • 1/4 tsp salt
  • 6 tbsp cold butter, cut into 6 pieces
  • 1 egg yolk
  • 2 tbsp cold milk or ice water
  • 1/2 tsp of vanilla


Add the flour, confectioner’s sugar, and salt together in a food processor and pulse once or twice to combined. Add the pieces of butter and pulse until the butter pieces are no bigger than a pea. It is very important to keep the butter cold otherwise it will melt and make the crust greasy and you’ll lose all the flaky layers. Mix the egg yolk, milk, and vanilla together. Drizzle the mixture over the butter and flour mix in the food processor. Pulse again until the dough start to form large clumps. If it looks too dry add a little more milk. Scrape the dough onto a large piece of plastic wrap and press the clumps together to form a disc. Wrap the dough in the plastic wrap and chill at least an hour up to overnight. Or store it in the freezer for as long as you want.

Preheat the oven to 375°F. Lightly flour a work surface and rolling pin and roll out the dough to into a large circle. Move the crust around often to make sure it doesn’t stick to your work surface.

Transfer the dough to an 8 or 9 inch tart pan. To make this easier, drape the dough over the rolling pin and lay it over the pan. Lift the edges of the crust and gently press the dough down into the pan. Roll over the top of the pan with a rolling pin to trim any overhanging dough.

Prick the surface of the dough with a fork. Press a sheet of aluminum foil onto a crust and add pie weights, beans, or clean pennies on top. I like using pennies because they are the best heat conductor. Bake on the middle rack for 25 minutes. Remove the foil and baking weights (be careful the weights will be very hot!) and return the crust to the oven to bake for another 10 or so minutes until it is golden. Cool to room temperature before filling.

Lime Curd

  • 1/3 c lime juice, roughly juice from 2 small limes
  • 1 to 2 tsp lime zest, zest from 1 – 2 limes
  • 1/2 c sugar
  • 3 eggs
  • 3 tbsp butter
  • mango slices and lime zest to garnish

Whisk the eggs, sugar, and zest together. Whisk in the lime juice and butter and cook the mixture of medium heat. Continue whisking until the butter is completely melted then use a spatula and stir the curd constantly. Cook the curd until the mixture has thickened. The spatula should leave a clear trail that slowly disappears. Do not overcook the curd otherwise it will curdle.

Immediately pour the curd through a sieve into a bowl. Use the spatula to push all the curd through. The zest will most likely remain in the sieve and you can discard that since it will no longer be a vibrant green. Press a sheet of plastic wrap against the surface of the curd to prevent a skin from forming on top. Chill in the fridge for a few hours to thicken slightly. The curd can be made a day in advance.

To make the tart, spoon the curd into the cooled tart crust that has been cooled to room temp. You may not use all of the curd. Arrange the mango slices on top of the curd and garnish with some additional lime zest.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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