Mango Curd Tart

6
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian. Times are estimated and does not include refrigeration times."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (427.6 g)
  • Calories 1237.3
  • Total Fat - 94.4 g
  • Saturated Fat - 39.6 g
  • Cholesterol - 2706.7 mg
  • Sodium - 8745.8 mg
  • Total Carbohydrate - 52 g
  • Dietary Fiber - 1.9 g
  • Sugars - 18.8 g
  • Protein - 44 g
  • Calcium - 453.9 mg
  • Iron - 8.1 mg
  • Vitamin C - 19.9 mg
  • Thiamin - 0.7 mg

Step 1

Lightly grease a 13cm x 35cm rectangular loose-based flan tin and place on a baking tray.

Step 2

Process biscuits in a food processor until finely crushed and then add butter and process until combined and then press over base and up sides of prepared tin and refrigerate.

Step 3

To make curd, cut cheeks from mango and using a large spoon, scoop out flesh and cut any flesh from stone and place all flesh in a blender and blend until pureed. (You will need 3/4 cup.)

Step 4

Whisk yolks, sugar and cornflour in a large, heatproof bowl until smooth and then stir in juice.

Step 5

Sit bowl over a saucepan of simmering water and stir occasionally for about 20 minutes, or until slightly thickened and then remove from heat and whisk in butter until combined and then stir in puree.

Step 6

Pour curd into prepared biscuit base and refrigerate for 6 hours, or overnight until firm.

Step 7

To serve, spoon whipped cream over tart and top with mango slices and passionfruit.

Tips & Variations


No special items needed.

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