Description
A sweet and tangy dessert combining luscious mango with a melt-in-your-mouth crust, perfect for gatherings or a treat for yourself.
Ingredients
Scale
- 1 ½ cups of graham cracker crumbs
- ½ cup of melted butter
- ¼ cup of sugar
- 2 ripe mangoes (peeled and pureed)
- 4 large eggs
- 1 cup of sugar
- ½ cup of butter
- Juice of 1 lime
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom and sides of a 9-inch tart pan. Bake for about 10 minutes, or until slightly golden. Allow it to cool while you make the curd.
- In a medium saucepan, combine the mango puree, sugar, and lime juice. Cook over medium heat until warmed through. In another bowl, whisk together the eggs and a pinch of salt. Gradually add the warm mango mixture to the egg mixture, whisking continuously to prevent scrambling.
- Return the combined mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 10 minutes). Remove it from heat and stir in the butter until fully melted and incorporated.
- Pour the mango curd into the prepared crust, smoothing the top with a spatula. Refrigerate for at least 240 minutes or until set. If you can resist the urge to slice it immediately, letting it chill overnight will only enhance the flavor.
Notes
Keep your tart covered in the fridge; it stays fresh for up to three days. Consider adding a dollop of whipped cream or a sprinkle of toasted coconut on top for added flair and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 180mg
Keywords: Mango, Curd, Tart, Dessert, Tropical, Easy Recipe