Christmas Sweets - Mango Curd Tart

Monday, 28 December 2009

My next delicious Christmas sweet was taken from the Australian Women's Weekly (Jan 2010 edition) and is absolutely delectable. Tropical and tangy, it's perfect for a hot Aussie summer Christmas.


125g unsalted butter, softened
½ cup icing (powdered) sugar, sifted
1 egg
1 1/3 cups plain flour
1/3 cup almond meal
1 medium (430g) mango, sliced thinly

1 medium (430g) mango, chopped
1 cup caster (superfine) sugar
2/3 cup fresh lemon juice
3 whole eggs
2 egg yolks
125 unsalted butter, softened, chopped

Beat butter and icing sugar until pale and creamy. Fold in egg and combined sifted flour and almond meal until soft dough forms.

Turn out onto a lightly flour surface and shape into a disk. Wrap in clingfilm and refrigerate 30 minutes.
Process mango, sugar and lemon juice in a food processor, scraping down the side occasionally, until smooth. Add eggs and yolks, whiz for 15 seconds.

Strain curd mixture through a course sieve into a medium saucepan, pressing on solids with the back of a spoon to extract all liquid. Cook on low heat, stirring constantly for about 6 minutes until the mixture coats the back of a spoon (don't overheat).

Remove from heat, whisk in butter. Transfer to bowl, cover surface with clingfilm and store in fridge 3 hours, til firm.

Roll out pastry onto lightly floured surface until 3mm thick. Using rolling pin, transfer to a greased 22cm loose bottom fluted pan. Trim pastry. Refrigerate 1 hour.

Preheat oven to 220°C (425°F) or 200°C (390°F) fan-forced. Line pastry with baking paper and beans or pasty weights. Bake 10 mins. Reduce oven temp to 180°C (350°F) or 160°C (320°F) fan-forced. Cook a further 12 mins.

Spread curd into the cooled tart shell, refigerate and top with slices of mango just before serving.

Tomorrow, tune in for gingerbread ice cream!

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