Labor day weekend has just passed and I didn’t want to go back to work! I’m sure this is a dilemma many of you are had. I had a four-day weekend to just chill, enjoy, and of course eat yummy food. Autumn is approaching and as much as I love it, summer is just summer. Lots of long weekends, beautiful weather, and beautiful food.
I’ve been cooking lots this summer, not as many desserts or baking as much as I wanted to, but that’s ok – fall is for baking cozy and comforting desserts. Plus, technically summer isn’t even over yet! That is why I wanted to share this Lime Curd Tart with Mangoes with all of you. It oozes summer and bright flavors.
I’ve always been inspired by beautifully arranged fruit tarts. Mine always look a little homemade and don’t have that professional touch, but that’s okay! We will leave the immaculate and perfect tarts for the pros. I’ve made citrus curd tarts many times, but I never put so much effort and precision into arranging the fruit as I did for this one. I wanted it to look like a blossom. Let me tell you, it was tedious work, the fifteen minutes or so I took arranging the mangoes (never mind the thinly slicing part) seemed to take forever. But when it was done my blossom bloomed to the best of my ability.
My in-laws came over that night after a delicious Thai meal. I was glad they did because it would be me and a fork tackling this dessert if they hadn’t come over. I was happy when people asked for seconds. I think they also enjoyed this tart because it was cooling and refreshing after our spicy Thai meal.
Take that extra effort and add a few edible flowers on top as well and this tart will bring a smile to people’s faces and on the plus side it feels so light that they will ask for seconds and maybe even thirds!
Lime Curd Tart with Mangoes
1 recipe of this lime curd ( you can you key limes or regular limes and also chill it for several hours)
5-6 mangoes, sliced thinly*
1 graham cracker crust (I used my cheesecake recipe crust, but substituted graham crackers here instead of amaretti cookies and baked it for 20 minutes)
1 1/2 cup heavy cream whipped in a mixer with 1/4 cup sugar and the seeds of one vanilla bean
edible flowers, for garnish, optional
lime zest, for garnish, optional
Allow the graham cracker crust to cool for 1 hour after it has baked and leave it in the spring-form pan. Once cooled, spread the chilled lime curd over the crust in an even layer. After that, use a spatula to spread the whipped cream over the lime curd in an even layer. Top with the mango slices starting row by row from the outside of the tart, slightly overlapping each layer, as to form a blossom. Complete each layer row by row until you reach the center. In the center you can make a mango rosette, if you would like. If you do not care to be finicky arrange the mangoes however you like. Loosely cover the pan with plastic wrap and chill in the refrigerator for at least 4 hours.
When serving, top with lime zest and edible flowers. Serve chilled.
*The slicing of the mangoes is a little tricky. Cut the mango along the seed lengthwise on all sides. Then take those mango slices and lay them flat on a cutting board and slice thinly. The slices should resemble long half-moons.