While, as I mentioned yesterday, Melbourne’s summer weather is leaving plenty to be desired, there is still that holiday vibe in the air that makes you want to start cooking lovely summery things.
I’m taking dessert to a friend’s house tonight, and as I mentally flicked through my list of fail safe (and travel proof) desserts, my mind stuck on lemon tart. Then I spotted a ripe, juicy mango in the fruit bowl and thought that perhaps a mango curd tart would be delicious. So I trawled the internet (oh, how I love the internet when I’m cooking – my filthy laptop will attest to that) and came up with a few different recipes for mango curd. It is so ridiculously easy, but don’t admit that when people compliment you on the amazing dessert ;)
Side note: My mango curd didn’t set so well and the whole thing ended up being a little bit of a mess. I think I was scared of overcooking it, and didn’t get it quite thick enough to being with. I’ll just have to make it again to perfect it, obviously…
Mango Curd Tart
3/4 cup plain flour
1/4 cup almond meal
100g cold butter, diced
1 egg yolk
1 tbsp water
1 medium ripe mango, flesh diced
1 cup caster sugar
1/2 cup lemon juice
4 egg yolks extra
125g butter, cubed
Preheat the oven to 200C.
To make the pastry, process the flour, almond meal and butter in a food processor until the mixture resembles coarse breadcrumbs. Add the yolk and about a tablespoon of cold water and process again until the mixture comes together into a smooth ball. If it’s too crumbly, add a little more water. Lightly knead, cover in plastic wrap and allow to rest in the fridge for 30-60 minutes.
I can’t stress enough how important it is to let your pastry rest – it makes it easier to work with, it doesn’t shrink as much when it cooks and makes the texture much better. Don’t skip the resting!
While the pastry is resting, make the mango curd. In the food processor, process the mango flesh, sugar and lemon juice until smooth. Add the four egg yolks and process briefly – just to combine. Strain the mixture into a saucepan and cook over low heat, stirring continuously, for about six minutes, or until the mixture is thick enough to coat the back of the spoon. Remove from the heat, and whisk in the butter. Transfer to a bowl, and cover the surface of the curd with plastic wrap to prevent a skin forming on it while it cools. Refrigerate for three hours or so or until cool and thick.
Now, cook your tart shell. Roll out the rested pastry dough on a floured surface to about 3mm thick. Line a 22cm removable base tart tin with the pastry, trimming the excess. Cover the surface of the shell with baking paper and fill with baking weights, beans or rice. Bake at 200C for 10 minutes, then remove the weights and baking paper and bake at 160C for a further 12 minutes. Allow to cool.
Once the curd is cool and thickened and the shell is cool, spread the curd into the shell. Top with fresh raspberries and serve chilled with thick cream.