Mango Curd Tart

Summary
Prep time	45 min
Cook time	25 min (crust) + 15 min (tart) @ 350° + 3-4 hours chilling
Source	Smitten Kitchen Keepers by Deb Perelman (pg 245-246)
Yield / serves	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.

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.