1 - 15 ounce, very ripe mango, peeled, pitted, and cubed
1/2 cup sugar
3 tablespoons lime juice
4 large egg yolks
pinch of salt
4 tablespoons unsalted butter, cut into 1/2 inch pieces
for the topping-
3 large egg whites
175 g (6 oz) caster sugar
Instructions
1. Place mango, sugar, lime juice, and salt in your food processor
and blend until smooth. Add egg yolks and puree another 15
seconds. At this point, you can strain the mixture through a fine
sieve and remove all the little mango bits, which in turn will make
your curd much more translucent and shiny.
2. Place the mixture in a medium metal or glass bowl set over a
saucepan of gently simmering water. Whisk puree constantly until
temperature reaches 170 F and has thickened. This will take about
10-15 minutes. Remove from heat and whisk in butter one piece at
a time. Let cool a little on the counter, then place in an air tight
container and refrigerate at least overnight.
3. To make the topping, whisk egg whites until standing in soft
peaks, then whisk in sugar, a tablespoon at a time, until whites are
stiff and shiny. Spoon meringue over chopped mango, carefully
spreading it right to the edges so it forms a seal with pastry. Bake
for 30 minutes or until meringue is golden and crisp. Allow to cool
before serving.
Originally Submitted
6/4/2017
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