Mango Lemon Tarts

Holidays are coming fast this year and I haven’t even realized it. I am always so late with these things, I always remember last moment to buy a tree and decorate a little bit. But this year I just like keeping it jolly first and foremost in the kitchen by trying new recipes! Constant baking and cooking, baking and cooking.


This time mangoes took most of my free time in baking. I know it is hard to find them in winter in many countries, but if you stumble them in some market (or try to search for a local supermarket that might import them), please take a chance to make this recipe. You will love it! It is a classic lemon tart recipe with mangoes added! The result is not only fresh and light, it is also very cool to do for Christmas! Your guests will be astonished by it, since it is not common to make as a Christmas dessert.

Prep Time: 30 min, Serves: 8-10 square tarts

parchment paper
20×20 cm pan
wand mixer
medium saucepan
bowl for mixing

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For the crust:
½ cup melted butter
1 ½ cups flour (all purpose)
2 teaspoons lemon juice
1 tbsp sugar
½ teaspoon salt

For the mango lemon curd:
¾ cup mango pulp*
⅓ cup lemon juice
1 cup sugar
4 eggs
2 egg yolks
zest from 1 lemon
½ cup butter

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Begin with the crust. Preheat oven to 175°C. Mix together the flour, lemon, sugar, and salt. Pour in the butter and use a spatula, a spoon or your own hands to pull into a ball of dough.

Use a 20×20 cm square pan lined with parchment paper, press the dough from the middle and work towards the edges with your hands. Use a fork to poke the dough in order to avoid air bubbles. Bake the crust for 10 minutes.

Meanwhile, it is time for the mango-lemon curd. Whisk together the eggs, yolks, and sugar. Add the mango pulp, lemon juice and lemon zest. Stir good until fully incorporated.

In a medium saucepan in low heat, stir the curd constantly until it is thick enough to coat the back of a spoon, 6 to 8 minutes. If you notice any clumps on the sides or coming up from the bottom remove from heat at once. Then strain the curd to remove the lemon zest. Add the butter in thin slices while the curd is still warm.

Pour the curd into the crust. Bake the tart at 175° C for 10-15 minutes. The outer edges will be ready, the inner will still jiggle slightly.

Keep in the refrigerator, after it has cool down first, for at least 3 hours or overnight. Serve chilled with sprinkled powdered sugar!


*Just use a wand mixer to puree the mango easily

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