I haven’t given up on my dream to master baking and in turn created this delicious mango curd tart from Zoë Francois over at ZoëBakes.
I follow Zoë on Instagram and she has the best tutorials and instructions on becoming the pastry chef/baker that you have always dreamed of becoming.
For this particular recipe, I gained interest from my recent trip back home. My parents and I went to Bywater American Bistro to try out Nina Compton’s brand-new restaurant and I was blown away by every course, but particularly the dessert. It was peaches with granita, meringue, coriander seeds, and flowers.
Yeah, a lot going on but SO good!
The waiter described it as something different but delicious, and it was hard to put together a description. Adventurous, we were sold.
For my spin on the recipe, I topped the tart with a delicious lime granita, meringue sheets, and toasted cracked coriander seeds.
This tart was tasty and satisfied my savory tastebuds. The perfect balance.
Get to baking! Enjoy!
Mango Curd Tart Recipe
For the Tart Crust:
- 1/4 cup almond meal flour
- 1 1/4 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- a Pinch salt
- 10 tablespoons soft butter
- 1 large egg yolk
For the Mango Curd:
- 1 1/4 cups canned mango puree Alphonso or Kesar – unsweetened if you can find it
- 1/4 cup lime juice
- 1/3 cup sugar 1/2 cup if you find unsweetened mango
- A Pinch salt
- 6 egg yolks
- 4 tablespoons unsalted butter
For the Meringue:
- 3 ounces of egg whites
- 1/2 cup confectioners’ sugar
- 1/3 cup granulated sugar
- 1/2 tablespoon plus 1 teaspoon of cornstarch
For the Lime Granita:
- 1 cup water
- 1/2 cup sugar
- 1/2 cup lime juice
For the Topping:
- 1 tablespoon coriander seeds, toasted and roughly chopped
- Bring the water and sugar to a boil in a medium saucepan, stirring until the sugar is dissolved. Once the syrup is cooled, stir in lime juice. Transfer syrup to a baking dish. Cover with plastic wrap and place in the freezer. Stir every 45 minutes until frozen, about 3 hours.
- Preheat oven to 200°degrees. Line a rimmmed and bring a sheet with parchment paper. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at high speed until the mixture goes from clear and foamy to white. Turn the mixer speed down to low and slowly add the confectioner’s sugar, granulated sugar, and cornstarch. Scrape down the sides of the mixer, then turn the speed back up to high and beat to stiff peaks. Spread the meringue out on the prepared sheet pan to roughly 1/2 inch thickness. Bake the meringue until dry and crisp, about 60 to 70 minutes.
- In a Stand Mixer cream the butter and sugar. Then add the yolk and mix to combine. Add the flour and salt, and blend until it comes together. Press the dough into a 9 to 10-inch tart pan or form the dough into a disk and wrap it in plastic. Refrigerate for at least an hour.
- Fill the tart shell with foil and baking beans. Bake for about 20 to 25 minutes or the crust looks golden on the edge. Remove the foil and continue to bake until the tart shell is golden on the bottom.
- In a bowl set over a double boiler, mix together the mango, lime, sugar, salt, and yolks. Use a rubber spatula to stir it until it starts to thicken. Then stir in the butter. Once it is thick, strain the curd.
- Preheat oven to 325 degrees.
- Pour the curd into the prepared tart shell and bake at 325°F until the curd is set, 15-20 minutes. Let cool and then refrigerate. Serve with meringue pieces, granita, and cracked coriander.