Lime, Passion Fruit And Mango Tart
One day, I struck gold and accidentaly created this Lime, Passion Fruit and Mango Tart recipe. Like the rest of the world, the pandemic lock-down had us all getting creative, or going stir – crazy, or both! Not being much of a “dessert” person, I suddenly found myself thinking about creating desserts, probably because I had too much time on my hands.. Every day I would walk down to our catering kitchen, put my whites on and start something. Not everything was a success, believe me. Looking back over my notebook from those days, there is a particulary long, scribbled recipe involving fresh clams, bacon and other ingredients.. it clearly didn’t succeed because I can’t even read my own writing!
This Lime, Passion Fruit and Mango Tart has become a favourite of ours, and our friends are quite keen on this tart as well; make up a batch of lime curd and keep it in the fridge for up to 14 days [a lot of people like to spread fruit curds on toast]. You can bake the pastry cases in advance- they freeze for up to a month in a sealed container, and you’ll be well prepared to whip up this fabulous tart to impress your Sweetheart or your dinner guests. Voila!
Since those unremarkable times I have continued creating desserts, some far more complicated and some far less so than this Lime, Passion Fruit and Mango Tart recipe, but as a person that doesn’t really have a sweet-tooth I still find this recipe ticks so many boxes; easy to make, gorgeous to look at AND contains Superfoods! I just had to include it here. The combinations of the tangy curd, the sweetness of the mango and the firm pastry make this simple recipe a spectacular finish to any dinner party or pair it with the Duck a L’Orange Salad for a stunning alfresco luncheon.
We hope you enjoy this as much as we do.
Bon appetit.
Lime Passion Fruit and Mango Tart
Equipment
- 6 Tart Tin with Removable Bottom - 9.5cm Approx. 4 inches
- Electric Digital Scales
- Rolling Pin
- Pastry Card optional
- Baking Beads optional
- Pastry Brush
Ingredients
- 1 ripe mango, peeled and pit removed
- 6 Large ripe blackberries
- Apricot Jam
Lime Curd
- 4 Large egg yolks + 1 egg white for the egg wash
- 110 grams caster sugar approx 1/2 cup
- 1 tablespoon lime zest approx 1 x medium lime
- 118 ml lime juice approx 1/2 cup
- 1 passion fruit seeds and flesh only
- 180 grams cold, unsalted butter, diced
Instructions
Pastry
- Follow the Basic Shortcrust Pastry Recipe
- Add the zest of a small lime to the pastry dough just before kneading slightly
Tart Filling
- Whisk egg yolks, sugar, lime zest and passion fruit in a heatproof bowl over a saucepan of simmering water until sugar is dissolved and the mixture is pale
- Stir in the lime juice and mix well
- Add the butter, bit by bit, stirring continuously until each piece is melted
- Continue to stir until the mixture is thickened enough to coat the back of a wooden spoon. Do Not Boil
- Remove from the heat and cool to room temperature and decant into a clean jar or bowl [note, the curd will last up to 2 weeks, covered in a clean jar or bowl]
- Assembly
- On a floured surface, roll the pastry mix out evenly to just under a 1/2 centimetre {3mm} [just under a 1/4 inch]
- Using a pastry cutter [or a sharp knife] cut out 6 rounds
- Place the rounds in the tart tins and press firmly into the sides. Brush the top and inner sides with an egg wash
- Prick bases with a fork and bake at 180c for 10- 12 mins [you may want to use baking beads] or until golden.
- Cool, then carefully remove from the tins
- You should have approximately 320g of curd. Using a piping bag or a spoon, carefully fill each tart case with 40+ grams of curd filling
- Cut rounded strips from the mango and place strategically on the top of the curd then place a large blackberry in the centre.
- Using a pastry brush, lightly glaze with a nappage *
- Serve as is within 3 hours of assembling the tarts
