Mango Curd Tart - Revision history

Dhanson: /* Ingredients */

2024-05-05T23:24:40Z

Ingredients

← Older revision		Revision as of 23:24, 5 May 2024
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	* 1/2 t kosher salt		* 1/2 t kosher salt
	* finely grated zest of 1 lime		* finely grated zest of 1 lime
	* 1/2 c confectioner's ~~sugar1~~/2 c unsalted butter, cold is fine, cut into a few chunks		* 1/2 c confectioner's sugar
			* 1/2 c unsalted butter, cold is fine, cut into a few chunks

	'''Filling:'''		'''Filling:'''

Dhanson: /* Notes */

2024-04-06T19:53:01Z

Notes

← Older revision		Revision as of 19:53, 6 April 2024
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	[[Category:Desserts]]		[[Category:Desserts]]
	[[Category:Tart]]		[[Category:Tart]]
			[[Category:Mangoes]]

Dhanson at 19:52, 6 April 2024

2024-04-06T19:52:27Z

← Older revision		Revision as of 19:52, 6 April 2024
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	{{RecipeSummary		{{RecipeSummary
	\|PrepTime=45 min		\|PrepTime=45 min
	\|CookTime=25 min (crust) + 15 min (tart) @ 350°		\|CookTime=25 min (crust) + 15 min (tart) @ 350° + 3-4 hours chilling
	\|Source=''Smitten Kitchen Keepers'' by Deb Perelman (pg 245-246)		\|Source=''Smitten Kitchen Keepers'' by Deb Perelman (pg 245-246)
	\|Yield=8 servings		\|Yield=8 servings
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	'''Filling:'''		'''Filling:'''
	* 1 c pureed fresh mango (from about 2 medium-large yellow mangoes, 1 lb) or scant 2 cups in a 1/2-inch dice		* 1 c pureed fresh mango (from about 2 medium-large yellow mangoes, 1 lb) or scant 2 cups in a 1/2-inch dice<ref>Avoid red/green mangos that tend to have stringier flesh. Alphonso or other yellow-skinned works best.</ref>
	* 4 T freshly squeezed lime juice (from 2 medium limes)		* 4 T freshly squeezed lime juice (from 2 medium limes)
	* 1/4 c plus 3 T granulated sugar		* 1/4 c plus 3 T granulated sugar
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	'''Make the curd:''' In a food processor or high-speed blender, blend the mango, lime juice, granulated sugar, egg yolks, and salt until very smooth. For a silkier curd, pour the mixture through a fine mesh strainer. Heat the curd in a saucepan, whisking over low heat, until it's beginning to thicken, at about 175° to 180°, just below a simmer. (Don't let it boil.) Stir in the butter, one piece at a time, until it's melted.		'''Make the curd:''' In a food processor or high-speed blender, blend the mango, lime juice, granulated sugar, egg yolks, and salt until very smooth. For a silkier curd, pour the mixture through a fine mesh strainer. Heat the curd in a saucepan, whisking over low heat, until it's beginning to thicken, at about 175° to 180°, just below a simmer. (Don't let it boil.) Stir in the butter, one piece at a time, until it's melted.

			'''Finish in the oven:''' Pour the curd into the prepared crust, and bake until the filling jiggles only in the center few inches when shimmied, about 15 minutes. Let it cool until it's fully chilled in the fridge, 3-4 hours.

			'''To serve:''' Slide the tart ring off the base (this is easy to do if you first rest the pan on an upside down bowl smaller than the tart). Dip a sharp knife into hot water for clean cuts, and slice the tart into wedges. Dollp with whipped cream, if desired.

			=== Notes ===
			<references />

	[[Category:Desserts]]		[[Category:Desserts]]
	[[Category:Tart]]		[[Category:Tart]]

Dhanson: Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=25 min (crust) + 15 min (tart) @ 350° |Source=''Smitten Kitchen Keepers'' by Deb Perelman (pg 245-246) |Yield=8 servings |Rating={{unrated}} }} === Ingredients === '''Crust:''' * 1 c plus 2 T all-purpose flour * 1/2 t kosher salt * finely grated zest of 1 lime * 1/2 c confectioner's sugar1/2 c unsalted butter, cold is fine, cut into a few chunks '''Filling:''' * 1 c pureed fresh mango (from about 2 medium-large yellow mangoes,..."

2024-04-06T16:50:42Z

Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=25 min (crust) + 15 min (tart) @ 350° |Source=''Smitten Kitchen Keepers'' by Deb Perelman (pg 245-246) |Yield=8 servings |Rating={{unrated}} }} === Ingredients === '''Crust:''' * 1 c plus 2 T all-purpose flour * 1/2 t kosher salt * finely grated zest of 1 lime * 1/2 c confectioner's sugar1/2 c unsalted butter, cold is fine, cut into a few chunks '''Filling:''' * 1 c pureed fresh mango (from about 2 medium-large yellow mangoes,..."

New page

{{RecipeSummary
|PrepTime=45 min
|CookTime=25 min (crust) + 15 min (tart) @ 350°
|Source=''Smitten Kitchen Keepers'' by Deb Perelman (pg 245-246)
|Yield=8 servings
|Rating={{unrated}}
}}
=== Ingredients ===
'''Crust:'''
* 1 c plus 2 T all-purpose flour
* 1/2 t kosher salt
* finely grated zest of 1 lime
* 1/2 c confectioner's sugar1/2 c unsalted butter, cold is fine, cut into a few chunks

'''Filling:'''
* 1 c pureed fresh mango (from about 2 medium-large yellow mangoes, 1 lb) or scant 2 cups in a 1/2-inch dice
* 4 T freshly squeezed lime juice (from 2 medium limes)
* 1/4 c plus 3 T granulated sugar
* 5 large egg yolks
* 1/8 t kosher salt
* 6 T unsalted butter, any temperature, in pieces
* whipped cream, for serving (optional)

=== Preparation ===
'''Make the crust:''' Heat the oven to 350°. Combine the flour, salt, zest, and confectioners' sugar in the bowl of a food processor. Add the butter to the bowl, and run the machine until the butter is blended and the mixture forms large clumps. Don't worry if this doesn't happen right away; keep running the machine; it might take another 30 seconds for it to come together, but it will.

'''To shape the crust:''' Set two marble-sized pieces of dough aside, and transfer the rest of it to a 9-inch round tart pan with a removable bottom set on a large baking sheet (for drips and stability of use), and press the dough thinly, evenly, across the bottom and up the sides. Chill it in the freezer for 15 minutes, until it's solid.

'''Parbake the crust:''' Once the crust is firm, prick it all over with a fork. Coat a piece of foil with nonstick spray, and press it, oiled side down, tightly against the frozen crust, so it is fully molded to the shape. Bake the tart with the foil (no pie wights needed) for 20 minutes; then, carefully, gently, a little at a time, peel back the foil, and discard it. If cracks have formed in the dough, use the marbles of dough you set aside to patch it. Return the crust to the oven and bake for 5 minutes, until just golden at edges and dry to the touch. Rest the shell on a rack while you make the curd. Leave the oven on.

'''Make the curd:''' In a food processor or high-speed blender, blend the mango, lime juice, granulated sugar, egg yolks, and salt until very smooth. For a silkier curd, pour the mixture through a fine mesh strainer. Heat the curd in a saucepan, whisking over low heat, until it's beginning to thicken, at about 175° to 180°, just below a simmer. (Don't let it boil.) Stir in the butter, one piece at a time, until it's melted.

[[Category:Desserts]]
[[Category:Tart]]