Lime Curd For Mango Tart Recipes
MANGO-LIME CURD
This is a super-easy curd recipe that doesn't require straining, thermometers, boiling water, or anything else difficult. The food processor step and the low microwave settings do this for you! I use this as a filling in coconut-lime cupcakes with coconut-cream cheese frosting. Also fabulous by itself!
Provided by Laroo
Categories Desserts Fillings Fruit Fillings
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Combine mango, lime juice, and lime zest in the bowl of a food processor. Process until pureed. Add eggs, salt, and nutmeg; process 15 seconds longer.
- Combine sugar and butter in a bowl. Add to mango mixture in the food processor. Process until smooth.
- Transfer mixture to a microwave-safe bowl. Heat in the microwave at 50% power for 2 minutes; stir with a whisk. Heat in the microwave for 2 minutes more; whisk again. Continue heating and whisking until the mixture achieves a pudding-like consistency, 6 to 10 minutes total. Cover and refrigerate until cold, about 30 minutes.
Nutrition Facts : Calories 39.7 calories, Carbohydrate 4.4 g, Cholesterol 20.6 mg, Fat 2.3 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 31.6 mg, Sugar 4.2 g
MANGO TARTLETS WITH LIME CURD AND TROPICAL NUT CRUST
Categories Food Processor Dairy Egg Dessert Bake Lime Coconut Mango Macadamia Nut Pistachio Chill Simmer Candy Thermometer Bon Appétit
Yield Makes 8
Number Of Ingredients 14
Steps:
- Make crust:
- Preheat oven to 350°F. Spray eight 4-inch-diameter tartlet pans with removable bottoms with vegetable oil spray. Combine macadamia nuts, coconut, pistachios and brown sugar in processor. Process until nuts are finely chopped. Transfer to large bowl. Beat egg whites in another large bowl until soft peaks form. Fold whites into nut mixture in 3 additions (mixture will be thick and sticky). Let mixture stand 10 minutes.
- Using plastic wrap as aid, press about 1/3 cup nut mixture onto bottoms and up sides of each prepared pan. Place pans on baking sheet. Bake until crusts are puffed and begin to brown, about 20 minutes. Cool crusts in pans 5 minutes. Using oven mitt, gently remove pan sides; cool crusts completely on rack.
- Make lime curd:
- Whisk sugar, lime juice and yolks in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and candy thermometer registers 180°F., about 9 minutes. Remove bowl from over water. Gradually add chilled butter, whisking until melted and well blended. Press plastic wrap directly on surface of curd. Refrigerate until cold, about 3 hours. (Crusts and lime curd can be prepared 1 day ahead. Store crusts in airtight container at room temperature. Keep lime curd refrigerated.)
- Fill each crust with 5 tablespoons lime curd. Arrange mango slices decoratively atop tartlets. Whisk guava jelly in heavy small saucepan over low heat until melted. Brush over mango slices. Chill at least 3 hours and up to 1 day.
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MICHAEL'S MANGO, LIME & GINGER TARTS RECIPE - THE …
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Category Pastry
- Make the pastry. In a large mixing bowl, rub the flour, ginger, salt and butter together with your fingertips, until it resembles fine breadcrumbs. Using a table knife, mix in the icing sugar. Add the egg yolks and 1 tablespoon of water, then use your hands to gather the dough into a ball. Flatten slightly, wrap in cling film and chill for 15 minutes.
- Meanwhile make the custard filling. Heat the cream and milk together in a medium pan over a medium heat to just below boiling point. In a medium mixing bowl, whisk together the eggs, yolk and sugar until combined. Gradually pour the hot milk mixture into the eggs, whisking continuously. Add the mango purée and lime juice and strain through a sieve into a large measuring jug. Stir in the lime zest and set aside.
- Turn out the pastry onto a work surface lightly dusted with icing sugar. Divide it into 6 equal pieces and roll each into a disc about 4mm thick. Line the tart tins with pastry, pressing the dough up the sides of each tin and trimming the tops level. Prick the base of each tart with a fork and place in the freezer for 15 minutes.
- Meanwhile make the honeycomb. Gently heat the sugar, ginger and syrup in a small pan over a very low heat until the sugar has dissolved, then simmer over a medium heat for about 4–5 minutes, until the mixture reaches 145°C/293°F on a sugar thermometer. Remove from the heat and stir in the bicarbonate of soda (take care – as the mixture will foam up), then immediately pour into the lined loaf tin. Leave to set for 30 minutes.
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