Green Mango Curd Tart

This recipe for green mango curd tart is in the tradition of the classic French tarts.

Green Mango Curd Tart

Doesn't that look gorgeous? 

It's a fruity, but slightly tangy Indian twist on a French style tart from Anjum Anand. It's super simple to make, but looks and tastes spectacular.

This recipe comes from Anjum Anand, an award-winning TV chef and cookery writer who founded The Spice Tailor brand in 2011.

The Spice Tailor is an authentic cook-at-home range of Indian sauces, chutney and breads (scroll down to the bottom of this post for my Spice Tailor giveaway).

This green mango curd tart isn't one for my vegan readers (don't worry I have a vegan caramel and Oreo cheesecake coming up this week), but the cookbook is an excellent choice for all my readers.

There are lots of delicious veggie and vegan recipes to choose from.

Cookbook Review

I Love India by Anjum Anand

This is Anjum's eighth cookbook and it's a real beauty. It's absolutely full of stunning photos of India and Indian food. 

It's a fabulously colourful and pleasingly designed book that's a pleasure to read or just flick through. There are plenty of background stories to give you a feel of India and some lovely stories from Anjum as well lots of recipe photos, which is a must for me. Nothing turns me off more than a cookbook with no photos.

And even better there are lots of vegetarian and vegan recipes to choose from.

I'm not always excited by Indian cookery books, but I have to say I'm tempted to make quite a few recipes from this book. Here are a few that caught my eye.

Rajasthani Chickpea Dumpling Curry

Cookbook Recipes:

• Rajasthani Chickpea Dumpling Curry
• Bengali Lentil Cakes in a Mildly Spiced Sauce
• Barbecued Courgettes with Bengali Sauce
• Maharashtra's Ultimate Potato Burger
• Flame-Grilled Spiced Sweetcorn

Vegetarian Recipe Count 73 out of 117 recipes  

Vegan Recipe Count 57 out of 117 recipes 

Format: Hardback

Pages:  224

Publisher:  Quadrille Publishing

ISBN:  978-1849495639

Published:  9 March 2017

print recipe

Green Mango Curd Tart

Written by Jacqueline Meldrum with kind permission

March 29, 2017

"This recipe is in the tradition of the classic French tarts that I love so much, with the added bonus of the health properties of this fruit, so dessert is not all bad! This will not be as smooth as a classic lemon tart, as the mango has some texture, and it will also be lighter as the filling is as much green mango as it is cream." - Anjum Anand

Ingredients

• 120g (1⁄2 cup) unsalted butter, at room temperature
• 75g (1⁄2 cup) icing (confectioner’s) sugar, sifted, plus more to serve
• 2 egg yolks, plus 1 egg white
• 250g (2 cups) plain (all-purpose) flour
• a good pinch of salt
• 400–450g (14oz–1lb) whole green mangoes (if they are small, use the higher amount as there is more wastage)
• 2 large eggs
• 180g (scant 1 cup) caster sugar
• 30g (2 tbsp) unsalted butter, melted
• 220ml (scant 1 cup) double (heavy) cream
• 1 tub of creme fraiche to serve (optional)

Instructions

1. Start with the pastry. In a large bowl, or using a food mixer, cream together the butter and sugar until light, pale and creamy. Add the 2 egg yolks and stir well to mix them in. Add the flour and salt and rub into the mixture with your fingers, as you would with a crumble. Once the texture is sandy and crumbly, add 1 tbsp water and bring together into a ball with your hands. If it does not come together, add another 1 tbsp water. Make sure the pastry isn’t too crumbly; the heat from your hands will help it come together but do not over-work it, or it will be tough. Form it into a ball, wrap in cling film (plastic wrap), pat into a large disc and refrigerate for 30 minutes.
2. Once the dough has chilled, roll it out (still on the cling film) as evenly as possible into a round about 3mm (1⁄8in) thick. Using the cling film, transfer to a 23cm (9in) loose-bottomed tart tin and place inside, gently pushing the corners in the tin so that it fits completely and comes up the sides. Cut off the excess pastry by rolling the pin over the tin. Prick the base of the pastry all over with a fork, line with foil and fill with baking beans, dried beans, or raw rice. Place in the fridge for 20 minutes, and preheat the oven to 160°C/325°F/gas mark.3. Bake for 12 minutes, then carefully lift out the foil and beans and bake for a further 20–25 minutes or until it is a lovely golden colour. Peel the mangoes and cut the flesh away from the stone. You need about 220g (8oz) flesh – please weigh it. Blend it with the eggs, sugar, melted butter and cream until smooth. Strain about a quarter of it and remove the fibres of the mango left in the sieve (don’t take them all out as they add texture). Skim off any bubbles from the surface.4. Brush the inside of the pastry with some of the reserved egg white and place back in the oven for 1 minute. Now reduce the oven temperature to 120°C/250°F/gas mark ½. Fill the tart with the filling and gently place in the oven, or fill while it is on the shelf already. Bake for 25–30 minutes, or until just set on the surface, with a slight skin. Remove from the oven and leave to cool. Once cool, place in the fridge for 2 hours. Dredge with icing sugar and serve as is, or with crème fraîche.5. Enjoy!

Details

Total time: 90 mins (not including chill time)

Yield: Makes a 23cm (9in) tart (serves 8)

Disclosure: The Spice Tailor a cookbook and a gift set to photograph for thisreview. I was not expected to write a positive review and any opinions expressed are my own.