Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 3 ripe mangoes, peeled and diced
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lime juice
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the flour, butter, powdered sugar, and salt. Mix until crumbly.
- Add the egg yolk and mix until the dough comes together. Press the dough into a 9-inch tart pan and prick the bottom with a fork.
- Bake the crust for 15-20 minutes or until lightly golden. Remove from the oven and let cool.
- In a blender, combine the diced mangoes, granulated sugar, eggs, lime juice, and vanilla extract. Blend until smooth.
- Transfer the mango mixture to a saucepan and cook over medium heat, stirring constantly until it thickens (about 10 minutes).
- Remove from heat and stir in the butter until melted and combined.
- Pour the mango curd into the cooled tart crust and spread evenly.
- Chill in the refrigerator for at least 2 hours before serving. Enjoy!
Notes
- For a dairy-free version, substitute the butter with coconut oil.
- This tart can be topped with whipped cream or fresh mango slices for added decoration.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 80 mg