My friend Julia came over for dinner Friday night because she is leaving for the University of California, Irvine where she will be
Mango Lime Curd Tart
1/3 C lime juice, roughly juice from 2 small limes
1 to 2 tsp lime zest, zest from 1 - 2 limes
Save some zest on the limes to garnish the tart
1/2 C sugar
3 Tbsp butter
*Half a mango cut into 1/8 in crescent slices
1 prebaked tart shell
Additional lime zest for garnish
Start preparing the tart crust first (click here for tart crust recipe. The dough will need to chill for at least an hour, then rolled out, chilled again for at least 30 minutes, baked for at least 35 minutes, and then cooled to room temp.
Whisk the eggs, sugar, and zest together. Whisk in the lime juice and butter and cook the mixture of medium heat. Continue whisking until the butter is completely melted then use a spatula and stir the curd constantly. Cook the curd until the mixture has thickened. The spatula should leave a clear trail that slowly disappears. Do not overcook the curd otherwise it will curdle.
Immediately pour the curd through a sieve into a bowl. Use the spatula to push all the curd through. The zest will most likely remain in the sieve and you can discard that since it will no longer be a vibrant green. Press a sheet of plastic wrap against the surface of the curd to prevent a skin from forming on top. Chill in the fridge for a few hours to thicken slightly. The curd can be made a day in advance.
To make the tart, spoon the curd into the prebaked tart shell that has been cooled to room temp. You may not use all of the curd, I used about half (the rest you can spread on toast, yum yum). Arrange the mango slices on top of the curd and garnish with some additional lemon zest.
*In retrospect: For even more mango in the tart (using a whole mango rather than half), arrange mango slices from half the mango in the tart shell before adding the curd. Then fill the tart with the curd and arrange the remaining half of the mango on top.
Mangoes are one of my favorite tropical fruits so this will be my entry for the 33rd edition of Sugar High Friday: Tropical Paradise hosted by Mary of Alpineberry.